Mexico City has “rediscovered” pulque and pulque bars, despite the fact that they have been part of the capital´s culture for hundreds of years. Forget stodgy, neglected places where regulars warily eye outsiders, pulquerías today offer a wide variety of welcoming atmospheres that attract younger crowds to again enjoy the old “drink of the gods.”… The post Where, why, and how to drink the best pulque in Mexico City appeared first on Mezcalistas.| Mezcalistas
Sourdough has its starter. Solera has its mother. Pulque has a seed—and a story we’ve almost lost. The day I almost ruined a buñuelo One Friday afternoon, siblings Alejandro and Mónica Sánchez Salas gave me a ride to their hometown in Tlaxcala. I had long been curious about la semilla del pulque—the fermentation starter essential… The post What do pulque and sourdough have in common? More than you’d think appeared first on Mezcalistas.| Mezcalistas