"Have you drunk pulque? If you know it you will agree that just smelling it does not give you confidence. I remember the first time I was served one, it was in the house of Manuela, she took her glass closing her eyes and drank half, I watched her carefully, her face was relaxed, as if she had entered a strange communication with her drink and put a splash of color to her cheeks. So I also took my glass and took a swig, I discovered a different flavor, between lemons and pineapples, it was strong, I immediately felt the warmth on my face, as everyone laughed and said I was red. " Pulque is surrounded by myths and false stories that have left it in oblivion and have pushed it to extinction, when people get to Tlaxcala and take a tour to see the path of Pulque, most have a series of misinformation gradually disappears as we walk among agaves, knowing the benefits of Pulque and the main floor and wonderful that crowns the fields of Mexico, "El Maguey". A drink surrounded by worship, mysticism and religion that you should certainly enjoy ..... You can not imagine the Pulque, Find out in Tlaxcala.


ulque is a natural drink that is known in Mexico since pre-Hispanic times, some say even the drink that is identified to Mexico should be the Tequila Pulque and so invite you to know the great importance the Maguey and pulque throughout history. El Maguey, is a plant of the cactus family, means "Tree of Wonders", and since pre was prized by the Indians who lived in the territory now occupied by the states of Mexico, Hidalgo, Puebla and Tlaxcala , where the climate and altitude, is cultivated Maguey pulquero Cultivation El Maguey is planted on the shores of the land to prevent erosion of farmland, reaches maturity between 8 and 12 years, when the Maguey be used for the production of pulque, take away the heart to avoid pencas continue coming to what farmers call "castrate the maguey" then wait six months to form a kind of pot that will serve as a warehouse to collect the juice that runs off the skin of the plant delighting your sweet and fresh taste. When not removed the heart of the maguey, grows a species of tree that grows up to 3 meters. High and at its highest, are its small yellow flowers, blooms only once in your life and then withers and dies. Maguey products Of the leaves is extracted mixiote, used for the preparation of various dishes, in ancient times were made canvases with paint mixiote codices; takes advantage known as sisal fiber for making fabric, thread and cord, also used for livestock feed, the roof of the houses as a roof and its sap helps wound healing The Mead is the juice extracted from the plant for the production of pulque, a Maguey has a production time of Mead 4-6 months and occurs between 10 and 16 liters. per day. The tlachiquero is the name by which he is known to the person lifting the mead, maguey goes to morning and afternoon, are the three inseparable companions: the acocote, used to suck the liquid from the plant the chestnut honey for depositing water rising in each maguey, and a burrito for charging. Mead also obtained Honey honey known as maguey. El Maguey has two worm pests that are edible and are worthy representatives of the succulent dishes that were eaten in ancient times; white grubs (maguey worms) and red worms (chinicuiles). The Pulque This is undoubtedly the most famous product and most historically significant. In pre-Hispanic times was considered a sacred drink, took the priests and the kings, the people only allowed at parties and in moderation, because being drunk was even considered a crime punishable by death. It was during the colony when it released its consumption, even drunk, was not considered a sin. Pulque large revenues accounted for the Spanish crown, they charged a tax on pulque barrels arriving in Mexico City since the year 1784 for preventing the consequences of alcoholism, prohibited people to stay a long time in the pulque , which were the places destined for the consumption of pulque, so they had ads saying "they enter, go drinking, go pay, go out." In the late nineteenth century, farmers who cultivated maguey obtained higher profits thanks to the railroad, which pulque barrels moved more quickly to large cities for consumption. They won so much money from the sale of pulque which were known as the "Aristocracy pulque". It is now known that this Mexicanísimo beverage contains: water, ethyl alcohol, sugars, albuminoid substances, thiamine, riboflavin, niacin, vitamin C, protein and minerals (phosphorus, carbonates, sulfates, chlorides, calcium, sodium, potassium, magnesium and iron). When the pulque is in good condition, is energetic, diuretic, good for diabetes, for anemia and gastrointestinal diseases. Improved breastfeeding, serves as a caustic to clean the wounds, blood and heated further refreshes. The Tinacal It takes the place of the mead, is deposited in basins where microorganisms transform their sugar into alcohol and so Pulque is obtained. When charge is known as a steward and is responsible for feeding the vats with mead arriving every day. Traditionally in all tinacales there an altar to the Holy Cross and the morning was singing the praise to the Holy Trinity to Pulque, as a sign of respect and reverence for this drink. The development of pulque is delicate, is said to stop growing by excess mead, that sucks or is cut by poor hygiene in its production, even, that the rarefied air alters the taste of pulque and so on some tinacales was refused entry to women wearing perfume. The Pulquerías These are the places where you drink pulque and sold in the early twentieth century there were more than a thousand pulque in Mexico City They are characterized by their picaresque names written on the front and large signs decorated with murals of landscapes campiranos. Inside the pulque had a division for women to come in for pulque, the floor was covered with sawdust and ceiling hung colored confetti. In some pulque, also offered snacks as enchiladas, gorditas, memelas, pork, beans and a variety of salsas with tortilla griddle. There are two ways to drink Pulque: The first to leave the tinacal natural, and the second curing, which is to add some fruit to pulque so becomes; curing pineapple, strawberry, pine, walnut, tomato, lemon, etc. Current Situation Unfortunately, with the rise of empires brewers early twentieth century and the decline of the estates after the revolution, originated the beginning of the demise of pulque, also begins a smear campaign, saying that pulque is a consuming only drink dirty poor people. Thus, as in the fields begin to grow barley instead of Maguey and people consume more beer than pulque. Now there is less and less land tlachiqueros cultivation of maguey putting endangered, but also has attracted the attention of the younger generation to know the myth of Pulque "The drink of the Gods". And those who are lovers of Maguey and pulque drinkers, we are committed to disseminating and invite the world to know the truth of this wonderful plant, which has provided shelter and sustenance to the Mexicans of all time.