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What: This ancient fermented pineapple drink is not indigenous to D.F.—it likely originated in or around the state of Jalisco, on the central west coast—but it’s found throughout the country and is common enough here to warrant inclusion. It’s essentially pineapple, sugar, and water left to ferment for a few days—producing a very low level of alcohol—though sometimes honey, cloves, cinnamon, barley, and/or other fruits are added as well.
Where: We tried some tepache on the street just outside the Mercado San Juan de los Arcos de Belen at a corner stand called El Famoso (corner Calles Lopez and Arcos de Belén, el Centro, map), where the lightly sweet tepache included tamarind and orange.
When: Daily, 8am-6:30pm
Alternatively: El Borrego Viudo (Revolución 241, map), a popular late-night (as in, 24-hour) taquería in Colonia Tacubaya (southwest of la Condesa), sells tepache, but in general, you’ll often find it at markets or wherever you see aguas frescas being sold, so keep your eyes open.
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