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Pulque curado
Method
Blended
Glassware
Clay cup (jarrito)
Ice
No ice
Time
10 min

Pulque curado

Curado de fresa

Traditional MexicanPulqueMexican cocktailsIntermediateEditorial draft

Fresh pulque blended with fruit: thick, tangy and fruity. Pulquerías offer curados of oats, pine nut, celery, guava, strawberry and many more. Serves several people.

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Ingredients

1 × servings
  • 750 mlPulqueFresh and cold
  • 300 gStrawberries
  • 60 gWhite sugarAdjust to the fruit

Volume before dilution: 750 ml

Step by step

  1. 1

    Blend the strawberries with the sugar and a little pulque to a smooth purée.

  2. 2

    Add the rest of the pulque and blend just a few seconds to combine.

  3. 3

    Strain if you prefer it lighter and serve immediately in chilled clay cups.

Advance prep

Buy fresh pulque the same day and refrigerate it; make the curado just before serving.

Flavor profile

Sweetness
Acidity
Bitterness
Body
Aroma
StrawberryTangy, yogurt-likeMaguey

Story

Pulque was drunk in Mesoamerica long before the Spanish arrived and held ritual importance. Curados are how pulquerías soften and flavor pulque; each house has its specialties.

Technical notes

Pulque keeps fermenting and changes within hours, growing sourer and stronger. That is why fresh pulque is hard to find outside central Mexico, and canned versions behave differently. Keep it cold, make curados to order and do not store them overnight. Discard if it smells rotten or shows mold. Blend briefly to preserve its characteristic texture.

Serving

Best enjoyed at a pulquería, where pulque arrives fresh daily. At home, serve cold and immediately.

Origin

Documented · prehispánico / pre-Hispanic · Central Mexico (Hidalgo, Tlaxcala, State of Mexico, Mexico City)

Pulque is a well-documented pre-Hispanic drink; curados are a pulquería tradition.

Variations

  • Curado de guayaba

    With strained ripe guava.

  • Curado de avena

    With cooked oats, cinnamon and sugar.

  • Curado de piñón

    With ground pine nuts; one of the most prized and expensive.

Substitutions

  • Any seasonal fruit: mango, prickly pear, passion fruit.

Pairings

  • Fava bean tlacoyos
  • Lamb barbacoa
  • Huitlacoche quesadillas

Techniques

Fermentation

Fermentation Basics

Tepache, tejuino and ginger beer are short, living ferments. Hygiene, temperature, acidity and time decide whether the result is delicious or dangerous.

Intermediate · 7 min read

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Sources

  • BARTENDER.MX Editorial Kitchen

Version 1 · Updated October 20, 2026