The Times podcast: Mexico’s fermented drinks bubble up

The Times podcast Mexicos fermented drinks bubble up

For hundreds of years, Mexican fermented drinks like tepache, tejuino and pulque were looked down upon by polite society. But a younger generation in Mexico has embraced them for their taste and curative powers.


Now, they’re having a moment in the United States — and becoming a multimillion-dollar industry. Read the full transcript here.

Host: Gustavo Arellano

Guests: L.A. Times food editor Daniel Hernandez

More reading:

Foggy, fizzy, buzzy: Searching for the fermented drinks of Mexico on the streets of L.A.

Between heaven and earth, a spirited communion on Day of the Dead

Recipe: Homemade tepache

Read the Full Article Here latimes

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