Traditional Fermented Beverages in México

Abstract

In Mexico, there is a wide variety of fermented drinks that represent the social and cultural traditions of the country, such as pozol, tejiuno, tepache, and pulque, which are associated with the climate, natural microbiota, and the local production of raw materials for the obtaining fermented drinks. Fermentation processes for the production of ancestral drinks are an ancient technology used by ethnic groups, since pre- and post-Hispanic times, to satisfy their nutritional and medicinal needs. These fermented drinks represent the characteristic flavor, texture, and aroma that each cultural society has imposed on its traditional products in Mexico. Since ancient times, these fermented drinks have been attributed a health impact, due to their beneficial effects in the prevention of certain gastrointestinal diseases, and for this reason, today, the production of pozol, tejuino, tepache, and pulque, on an industrial scale, represents an important challenge for the industry.