Tag: pulque

Curanderismo, Herbs, Native Plants, The Kitchen

Flores Medicinales : Matlalxochitl

Botanical synonyms and subspecies Allosperma tuberosa (L.) Raf. Commelina acuminata Kunth Commelina alpestris Standl. et Steyerm. Commelina coelestis fo. albipetala Matuda Commelina coelestis Willd. Commelina dianthifolia Delile Commelina elliptica Kunth Commelina fasciculata Ruiz et Pav. Commelina graminifolia Kunth Commelina pallida Schltdl. Commelina pallida Willd. Commelina tuberosa L. Commelina tuberosa Lour. Commelina tuberosa Redouté Commelina tuberosa var. inflata M. Martens et Galeotti Commelina tuberosa var. nana M. Martens et Galeotti Also called : barquito, cacamatlalin (Bye and Linares, 2013), caña de pollo, … Continue reading Flores Medicinales : Matlalxochitl

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The Kitchen

Tepache. Part Two. The Recipe.

There’s also some medicinal info at the bottom so check that out too. Brief recap. What is tepache? Tepache (from nahuatl “tépiatl” or “tepiatzin” (1), related to maize variety “téplit” (2) is a Mexican prehispanic fermented beverage originally prepared with maize (Pérez-Armendáriz and Cardoso-Ugarte, 2020). The suffix “-tzin” in Nahuatl is used to show respect, fondness, or reverence. It can also be used to make … Continue reading Tepache. Part Two. The Recipe.

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Curanderismo, Native Plants

Pulque : A Potential Cancer Treatment?

Scientists from the National Polytechnic Institute (IPN) and the National Research Institute for Agriculture, Nutrition and Environment (INRAE) in France have obtained an international patent (1) for the discovery of lactic acid bacteria (2) from pulque (3). joint international patent and INRAE WO 2019/234076 A1 Lactic acid bacteria (LAB) are a group of bacteria which play a significant role in a variety of fermentation processes. … Continue reading Pulque : A Potential Cancer Treatment?

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Uncategorized

Tequila. We’ve come a long way. (Book Review)

I am an avid book collector and every time I stumble across one in a second hand store I snaffle it up. I particularly like older books as I am able to compare them with the new publications in my collection and see how far knowledge has grown or changed in the intervening years. My recent acquisition was this book the “Illustrated Encyclopedia : The … Continue reading Tequila. We’ve come a long way. (Book Review)

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History, Uncategorized

Poetic Language of the Maguey.

There are many rituals and traditions that surround the imbibing of the life blood of the agave (1) and there is a deep poetry in the language used to describe its consumption. Aguamiel, pulque, mezcal, tequila, bacanora, raicilla etc. etc. In some rituals of agricultural abundance pulque was poured onto the ground whilst planting the corn to increase the fertility of the earth and encourage … Continue reading Poetic Language of the Maguey.

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Native Plants, Uncategorized

Destilado de Pulque

Typically vinos de mezcal (1) are made by cooking the heart of the agave (2) either by steaming in an autoclave or by baking in ovens (3) which is then crushed to obtain a sweet juice. This juice is then fermented and then distilled to produce the alcoholic beverages known as mezcal and tequila. Before the notion of Mezcal or Tequila as categories of spirits, … Continue reading Destilado de Pulque

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History, Native Plants, The Kitchen

Pulque Curado : Sangre de Conejo (Rabbits Blood)

Updated 16/06/22 The rabbit holds a special place in the mythological landscape of México. It plays a part in both the legend of the moon (1) and in the creation of pulque. The moon is itself represented in various codices by the image of a jar of pulque, the rabbit was used as a measuring stick of drunkenness (2) and the saying “Ye iuhqui itoch” … Continue reading Pulque Curado : Sangre de Conejo (Rabbits Blood)

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History, The Kitchen, Uncategorized

Pulque Curado : Tecolio

It is said that pulque is “sólo le falta un grado para ser carne” (one grade shy of being meat) and that the only thing pulque lacks for being meat are bones. Well this drink, tecolio, removes that difference. This drink takes its name from red maguey worms (1), larvae of the moth Comadia redtenbacheri (2) which are added to pulque to create a uniquely … Continue reading Pulque Curado : Tecolio

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The Kitchen

Sende : Sendecho

Octli (or pulque) from the maguey and tepache from pineapple are well known; but the knowledge of one drink, Sende (or sendechó/sende choo) is in danger of being lost. Only a few still know the traditional production methods of this drink. It is a labour intensive product and in this day and age of speed and convenience fewer still are prepared to learn the ancient methods of production. When made … Continue reading Sende : Sendecho

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History, Native Plants

Mayahuel and the Cenzton Totochtin.

The agave, aguamiel and pulque. Sahagun expounds upon this (Sahagun, book IV, chapter V. Ed Porrua, I, pp 324. 325). I have included this information at the bottom of this Post. Plants played a huge role in Aztec culture. Gardens were kept not only for food and medicinal purposes but for pleasure as well. The conquistadors were amazed by the pleasure gardens of Moctezuma (and Tenochtitlan in … Continue reading Mayahuel and the Cenzton Totochtin.

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