Pulque Para Dos (A danzon tune)

Pulque is an alcoholic drink,which was considered sacred in pre-hispanic Mexico, and allowed only to the upper class.  It is produced by excavating the center of an agave plant, then twice daily, over a period of weeks, collecting the sap that forms in the cavity. Fermentation takes a week or two, and results in alcohol contents of  6-8%.

The arrival of the spaniards and the introduction of distillation, caused a slow decline in the prestige and popularity of the drink.  Tequila and beer took its place.  That was then.  Nowadays, pulque is gaining popularity, especially among the young crowd.  Las Duelistas, the pulqueria we visited in Mexico City, is covered, ceiling to floor, with indigenous-styled murals, and packed with happy drinkers of all ages.  Pulque is served either as 'Natural', which is milky-white, and like other fermented drinks, a bit fizzy and sour,  or as 'Curado'  a sweeter mix of fruit juices.  Although I usually aim for authenticity, I have to admit that Adi's pink guava-curado tasted great.

An order of pulque can vary in volume between a glass and a bucket.  The couple sharing our table ordered a bucket containing a blend of curados.  They generously let us taste their creation, and share their snacks.  We made do with a large mug, which provided a nice buzz, and eliminated the need for lunch.