EPISODE · Oct 7, 2022 · 31 MIN
Mexico's fermented drinks bubble up
from Headlines From The Times · host Kasia Broussalian, Ashlea Brown, Madalyn Amato, Mark Nieto, Heba Elorbany, David Toledo, Gustavo Arellano, Mike Heflin, Shani O. Hilton, Kinsee Morlan, Denise Guerra, Jazmín Aguilera, Mario Diaz, Shannon Lin
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 ArellanoGuests: L.A. Times food editor Daniel HernandezMore 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 DeadRecipe: Homemade tepache
Embed this episode
What this episode covers
Mexican fermented drinks like tejuino, tepache, and pulque were long looked down upon. Now, they're having a moment in the U.S.
NOW PLAYING
Mexico's fermented drinks bubble up
No transcript for this episode yet
Similar Episodes
No similar episodes found.
Similar Podcasts
No similar podcasts found.