How Bad is Pulque in a Can? Bad. Very Bad.

Categories: Indigestion

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Out of all of Mexico's "disgusting" meals, from menudo to grasshoppers to salamanders to chicharrones, none is more notorious than pulque, the fermented sap of the agave plant that's the oldest alcoholic drink in the Western Hemisphere, if not the world. The earliest reports back to the United States in the 1800s asserted that human excrement was involved in the fermentation process, a claim so wildly wrong yet believable because the taste at its best is resolutely earthy--like wheatgrass cut by mud--with the consistency of warm spit. And remember: this is pulque at its best.

Pulque has slowly disappeared from the Mexican landscape over the past century, but it's currently experience a renaissance among Mexico's hipsters. They get the fresh stuff, which gets stale and truly nasty within a week. But pulque's cult is such among its that fans exiled in los Estados Unidos will subject themselves to drinking it from a can. And that's where Hacienda 1881 comes in.

This is bona fide pulque, canned in Mexico and derived from agaves from Tlaxcala. But the drink--to put it nicely--no es bueno. The most charitable description I can give it is that it tastes like a glass of the water that forms when you leave sour cream in the fridge for too long; the worst description I can give...well, I ain't going to gross folks out with that one.

If you want to try it for yourself, you can find it at some Northgate González supermarkets, but you should save your pesos there for Jenni Rivera tequila. But the craziest thing about pulque in a can is that it doesn't matter that it's gross: Mexicans are buying it. And guess who's making hundreds of thousands of dollars off the product every year? A gabacha from Chicago. And the American appropriation game of Mexican food goes on...and how much you wanna bet American hipsters start stocking it in their bars come springtime?

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61 comments
Michael Chezem
Michael Chezem

long viscous, ropy transparent strands from the vat to the crudely fired ceramic cup all the way into your hands, however distant you may be. weird drunk as well.

OC Weekly
OC Weekly

Robert: Any bachelor knows what we're talking about!

Robert Brown
Robert Brown

"The most charitable description I can give it is that it tastes like a glass of the water that forms when you leave sour cream in the fridge for too long."... Who tastes that?

Anji Gaspar-Milanovic
Anji Gaspar-Milanovic

So....at the Mexico Food Fair at the LA Convention a few weeks ago...we tried it...and it was not that bad...and tasted better than the blue "Avatar" flavored pulque we tried in Mexico City last year from someone selling it on the street. It was blue and mouthwash flavored...you know, how Avatars taste.

Larry Rodriguez
Larry Rodriguez

I take offence to the "disgusting" meals, from menudo to grasshoppers to salamanders to chicharrones". I don't know about salamanders, but the rest are delicious!! Your comment about the consistency of warm spit is right on. I tried some at a pulquería en Plaza Garibaldi years ago, reminded me of vomit!!

Jerry Vazquez
Jerry Vazquez

I love pulque but these people make it bad and are making a mokery of it. We should fusilarlos a todos!

Jerry Vazquez
Jerry Vazquez

Reminds me of that porno star selling tequila.

Joel Sanchez
Joel Sanchez

Of course she is. All the hipsters are drinking it, even if it tastes like shit.

Peter Carley
Peter Carley

I had pulque in the DF about 22 years ago. Even if the canned stuff were as good as the real thing, I wouldn't want it.

Steve Lanzi
Steve Lanzi

Quick, somebody send a case of this stuff to Joe Arpayaso... ;-)

JGlanton
JGlanton topcommenter

Sounds like a warm can of pulque is the perfect drink to wash down a bag of Taco Bell puffy tacos.

Lillian Lasher
Lillian Lasher

"...and how much you wanna bet American hipsters start stocking it in their bars come springtime?" Oh God, they've got ME pegged.

Elizabeth Vaca Fujii
Elizabeth Vaca Fujii

I was in an Italian specialty food store and found Mexican paletas. Same thing, different name, 3x the cost.

Pastore Garcia
Pastore Garcia

too bad Latinos can't put their collective pesos together to open their own changarritos. it's only a matter of time before we start seeing gabacho owned paleterias all over silverlake. smh.

Veronica Monteleone
Veronica Monteleone

I have never heard of this but next time when I'm Chi-town I'll be on the look out for it.

Lalo Acevedo
Lalo Acevedo

They got some good pulque here in Fresno, Califas at Oaxaca Restaurant. I just a little Sprite to the mix and voila! carbonation. Oraleeeee :-)

Eloy Campos
Eloy Campos

para pulque, vayan a tres marias estado de mexico.

Jay Seven Sins
Jay Seven Sins

Is not the same as fresh homemade pulque so don't waste your money!.......

James Baskin
James Baskin

I was struck by the favorable treatment pulque received in "The Drunken Botanist." You'd almost think that, if prepared properly, it can be a artisanal imbibement mas fina y que tradicionale. My understanding has always been that it's a beverage with a message. The message is, "beware."

Hip Hip Jorge
Hip Hip Jorge

I'm in the Chi and I am going to track that pinche gabacha and open up a can of putasos on her DEPORTADA ass, from Mexico!!!

JGlanton
JGlanton topcommenter

El Pollo Loco puffy tacos, that is.

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