Comments on: Crazy for Tepache

By: Pati

Pati — Mon, 15 Apr 2013 22:38:49 +0000

Gracias, Matt!

By: Matt

Matt — Mon, 15 Apr 2013 21:38:11 +0000

use tequila

By: De guanatos

De guanatos — Tue, 01 Jan 2013 21:35:07 +0000

Muy cierto es receta original. aveces a
mucha gente les gusta esperimentar con lo autentico…

By: Cinnamon Vogue

Cinnamon Vogue — Thu, 15 Nov 2012 15:23:21 +0000

To be authentic this recipe must use Mexican Cinnamon (also known as Ceylon Cinnamon) which is very different to the Cassia Cinnamon you get in the US. The taste if you use Cassia Cinnamon is very different.
When you use Ceylon Cinnamon it blends in to create a complex flavor. Plus its sweeter. If you use Cassia Cinnamon then it tastes overtly Cinnamony and spicy. Mexican Cinnamon is brittle and often it is broken into small pieces so the flavor comes out.
But I love the photos and instructions. Nicely done.

By: Pati Jinich

Pati Jinich — Mon, 05 Nov 2012 12:42:43 +0000

David, You know, sometimes it depends on where you are located. If it’s cold and dry outside, it will take longer to ferment — wait a couple of days longer. For the taste, it only matters if you enjoy it!

By: David

David — Fri, 12 Oct 2012 00:37:58 +0000

Hi Pati,
I have just returned from a Mexico trip, and was able to sneak 2 bottles of “tepache” in progress back to Canada. I had to do quiet a lot of searching to find tepache, but am psyched to have some. I got mine from a person in Tepic, who had a 5 gallon water bottle of the stuff. He suggested that I cover the mouth of my two liqueur bottles with plastic, poke a hole in the plastic and let sit for 5 days, then try and if it was not strong enough, to add sugar, shake and let sit for 2 more days. I also have not seen any bubbling or any indication that it is doing anything; what should I be expecting this too taste like?
Thanks for any advice, I am glad to have found your site.
David

By: Monica

Monica — Mon, 21 May 2012 11:16:57 +0000

Hi, Paty.
I followed the recipe step by step and the Tepache hasn’t fermented properly after 17 days. I found your recipe interesting because I love brown sugar and cloves, but I’m not so sure they match with this refreshing drink.
The original recipe we use in Mexico utilizes the skin of the pineapple, left in water for about three days (it’s very hot here) and then we sweeten it with sugar

By: Pati Jinich

Pati Jinich — Mon, 09 Apr 2012 14:05:10 +0000

Thank you for your question! The only way to describe the addition of the beer is that it adds a nice subtle beer or fermented yeast flavor. Try it with and without the beer to see which way you prefer!

By: 12parsecs

12parsecs — Fri, 06 Apr 2012 00:35:46 +0000

Tepache has been one of those summer things in my parents house since I can remember… How does it affect the flavor when you add the beer?
I really like when chefs make a point of using real cinnamon and not cassia. Not many make that point

By: Pati Jinich

Pati Jinich — Thu, 17 Nov 2011 11:19:57 +0000

Hola Leslie, I use Viking and Shun knives and like them both!