Daily Dish the Sonoma Market blog
The Power of Tepache
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Pronounced “teh-pah-che,” this fabulous fermented probiotic beverage has been made in Mexico for centuries! Thousands of versions of tepache exist regionally but at the core of it all, the recipe is based on fermented pineapples. To be more precise: pineapple, pineapple rinds, cinnamon and sugar with endless variations of spices and regional fruits like mango, oranges or pomelo. Until recently, tepache was mostly found in Mexico in Tepacherias alongside street food vendors. Now you can find it at your local Nugget Markets!
Pronounced “teh-pah-che,” this fabulous fermented probiotic beverage has been made in Mexico for centuries! Thousands of versions of tepache exist regionally but at the core of it all, the recipe is based on fermented pineapples. To be more precise: pineapple, pineapple rinds, cinnamon and sugar with endless variations of spices and regional fruits like mango, oranges or pomelo. Until recently, tepache was mostly found in Mexico in Tepacherias alongside street food vendors. Now you can find it at your local Nugget Markets!
Enter De la Calle Tepache, the pioneer brand spreading the word about this refreshing, low-sugar drink with both probiotic and prebiotic properties. Co-founders Rafael Martin del Campo and Alex Matthews are the dynamic duo responsible for the creation and production of this brand. As a team with a love for good, healthy foods, heritage and culture, they’ve created tepache recipes from Rafael’s family recipes that are great to drink on the go, as an alternative to sugary sodas, with your favorite meals and even to mix into your favorite cocktails.
Thirsty? Try these easy cocktail recipes developed by the De la Calle Tepache creators themselves!
Mezcal Raddler
- 5 ounces De La Calle Tradicional Pineapple Spice Tepache
- 2 ounces mezcal
- Garnish: Pineapple frond or orange slice
Preparation: Add mezcal to a highball glass, add ice and stir. Add more ice if needed, then top off with De la Calle Tepache. Garnish with a pineapple frond or an orange slice.
T&T Highball
- 5 ounces De La Calle Tradicional Pineapple Spice Tepache
- 2 ounces tequila blanco
- 1 teaspoon agave nectar
- Garnish: Tajín-sprinkled pineapple wedge
Preparation: Add tequila and agave nectar to a highball glass, add ice and stir. Add more ice if needed then top off with De la Calle Tepache. Garnish with a pineapple wedge sprinkled with Tajin.
Tepache Cooler
- 5 ounces De La Calle Tamarind Citrus Tepache
- 2 ounces whisky
- Squeeze of lemon
- Garnish: Half side rim of Tajín and Chamoy and a lemon wheel
Preparation: Pour whisky into a glass rimmed half with Tajín and half with Chamoy. Add ice and stir. Add more ice if needed then top off with De la Calle Tepache. Add a squeeze of lemon and stir, then garnish with a lemon wheel.
If you try one of these cocktails, be sure to share your drink on Instagram! Don’t forget to tag @nuggetmarkets, @delacalleco and #tepache. ¡Salùd!
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Tepache Cooler -
Mezcal Raddler -
T&T Highball