Skip to content
BARTENDER.MX
Tepache
Method
Built
Glassware
Clay cup (jarrito)
Ice
Cubed ice
Time
20 min

Tepache

Traditional MexicanZero-proofMexican cocktailsIntermediateEditorial draft

A fermented drink of pineapple peel and piloncillo, lightly tart and only faintly alcoholic. It is sold in markets and street stands across Mexico.

✦ Ask about this drink

Ingredients

1 × servings
  • 1 piecePineapplePeel and core of one pineapple, well washed
  • 250 gPiloncillo
  • 2,000 mlFiltered water
  • 1 pieceCinnamon stick
  • 3 piecesClove(optional)

Volume before dilution: 2000 ml

Step by step

  1. 1

    Scrub the pineapple with water and a brush; cut the peel and core into pieces.

  2. 2

    Dissolve the piloncillo in some warm water and let it cool.

  3. 3

    In a clean glass or clay vessel, combine the pineapple, piloncillo water, remaining water and spices.

  4. 4

    Cover with clean cloth and ferment 2 to 3 days at room temperature, skimming foam daily.

  5. 5

    Strain, refrigerate and serve cold over ice.

Advance prep

Needs 2 to 3 days of fermentation plus chilling. Makes about 2 liters.

Flavor profile

Sweetness
Acidity
Bitterness
Body
Aroma
PineapplePiloncilloCinnamon

Story

Its name comes from Nahuatl and its roots are pre-Hispanic, when it was made with corn. Today pineapple is the most common version, and each region adapts it with cinnamon, clove, chile or even a splash of beer.

Technical notes

Wild yeasts on the peel drive fermentation, so wash the pineapple but do not sanitize it chemically. At 20–25 °C, 2 to 3 days is enough; warmer temperatures ferment faster. Use very clean vessels and utensils. If mold appears (fuzzy green, black or pink spots), it smells putrid or turns slimy, discard it entirely. Over-fermented tepache turns to vinegar. Refrigerated it keeps about 3 to 5 days; if bottled, release pressure daily to prevent glass from bursting.

Serving

Very cold over ice, like an agua fresca.

Origin

Documented · prehispánico / pre-Hispanic · Central and western Mexico

A traditional drink with pre-Hispanic roots; the pineapple version spread later.

Variations

  • Tepache con cerveza

    Half tepache, half lager, served immediately.

  • Tepache highball

    With tequila or mezcal and soda water over ice.

Substitutions

  • Dark brown sugar if you lack piloncillo.

Pairings

  • Tacos al pastor
  • Tamales

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

Community reviews

Editorial and community ratings are calculated separately. No sponsorship ever influences them.

Review

Nothing here yet.

Rate a bar or a cocktail with clear criteria.

Sources

  • BARTENDER.MX Editorial Kitchen

Version 1 · Updated October 20, 2026