El pulque, a very popular pre-Hispanic drink in Mesoamerica –mainly in Mexico-, It is made from the agave plant (also known as maguey). This plant is an American species which is distributed from Texas to Venezuela, although of the 200 varieties that exist, 150 are present in Mexico.
This emblematic drink of that country, is fermented from agave honey, which provides various health benefits, among which are nutritional properties, properties healing and of course properties energetic.
It is also worth mentioning that honey or agave syrup is a natural sweetener that can be ingested by people with diabetes, as it does not raise the levels of glucose in the blood.
To prepare pulque, you must scrape the maguey plant with a pumpkin skin and leave the mead to ferment for three to four days; the degree of alcohol varies as it is made by hand, but the average is usually 6th alcohol.
This pulque was also called octly, Nahuatl name of natural pulque; However, today it is also very common to cured pulque, which is prepared by grinding it with fruits or vegetables. The pulques of celery, pine nuts, guava, strawberry and mango They are very popular.
Something interesting about this drink is that can be used with salty and sweet flavors equally, with which a great variety of dishes added with its flavor is obtained.
Salty dishes: It can mix with sauces to bathe white meats, like the delicious pulque chicken.
Sweet dishes: It can combine with dairy or milk sweets, or include it in jellies, molasses and mousses also as a dessert.
Beverages: In addition to being drunk alone, they can be prepared cocktails with pulque or even mix with wine y beer.
Source: Good table
Image: flickr
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