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Pan American experiences
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An Ancestral Toast: The Fascinating World of Pan-American Fermented BeveragesThe Magic of Fermentation on a ContinentBy Estefanía Muriel for Ruta Pantera on 10/15/2025 9:29:18 AM |
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| Since ancient times, fermentation has been much more than a method for preserving food and making beverages: it has bridged the gap between the everyday and the sacred, between the nutritious and the communal. Before the arrival of Europeans, Mesoamerican, Andean, and Amazonian societies developed practical knowledge (passed down from generation to generation) on how to transform local ingredients into elixirs of profound cultural significance. These practices not only ensured subsistence but also wove the social and spiritual fabric of each people. With colonization, new distilled spirits arrived; however, native fermented beverages did not disappear; they became emblems of resistance and identity pride that still survive in festivals, rituals, and artisan markets. Mesoamerica: The Sacred Pulse of the Magueyes Pulque: From Divine Elixir to Symbol of Resistance Pulque, the "drink of the gods" for Mexicans, is made from the sweet sap of the maguey (aquamiel), skillfully harvested daily by the tlachiquero (a tlachiquero). Its fermentation, which lasts approximately 24 hours in tinacales (small pots), begins with the addition of a "seed" or "seed" of pre-prepared pulque, resulting in a white, viscous beverage that was an essential part of celebrations such as Teotleco and Panquetzaliztli. Originally reserved for priests, nobles, and warriors, its ceremonial consumption highlighted the connection with deities such as Mayahuel and the "400 rabbits" of drunkenness. Over time, urban legends (such as the one about the use of manure to accelerate fermentation) and viceregal prohibitions stigmatized pulque, relegating it to the social margins. However, in recent decades there has been a resurgence of interest in its probiotic properties (Lactobacillus, Leuconostoc, Saccharomyces) and its richness in B vitamins, which has driven festivals and awareness campaigns seeking to reposition pulque as a healthy, artisanal beverage. Tepache: The Evolution of a Refreshing Flavor Originally from corn, tepache transformed its identity by adopting pineapple as its main ingredient. By fermenting the fruit's pulp, peel, and juice with piloncillo and spices like cinnamon and cloves, a low-alcohol beverage (less than 1%) is created. Within 3–4 days, it develops foam and a sweet and sour flavor that is highly appreciated against the heat. This change is not only a response to the availability of tropical fruits, but also to a cultural reconfiguration that expanded its popularity in the face of the rise of commercial soft drinks. Its probiotic microorganisms provide benefits to digestive health, keeping the fermented legacy alive in street stalls and Mexican homes. Pozol: The Sparkling Livelihood of Southeast Mexico In Chiapas and surrounding regions, pozol (from "pozolli," meaning "foamy" in Nahuatl) is made from nixtamalized corn, ground into dough, and formed into fermented balls under banana leaves. When dissolved in water, it can be accompanied by salt, chili, cocoa, or coconut, creating a tangy, refreshing, and highly nutritious beverage. Historically, it was consumed by travelers and workers to replenish their energy in hot climates, and its preparation and sale (run by the pozoleras) sustained local economies and indigenous agricultural practices. Unlike other fermented foods, pozol has undergone few European modifications, limited to the occasional addition of sugar and the use of modern mills. It is distinguished by providing the first evidence of biological nitrogen fixation in a traditional food. | ||||
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The Andes and the Amazon: Corn and Cassava as Fermented Heart Chicha: Andean Ritual and Cultural Resistance Chicha, a fermented corn drink that in the Andes becomes chicha de jora after malting the grain, was a central element in community rituals and ceremonies dedicated to Pachamama. Its preparation in clay vessels produces a cloudy, variable flavor (from sweet to sour) and an alcohol content ranging from 0.8% to 13.2%. Prohibited and despised by colonizers as a "symbol of barbarism," chicha persisted in rural areas and working-class neighborhoods as an act of cultural defiance. Today, it is reborn in Andean festivals and scientific studies that highlight its probiotic value and role in social cohesion. Masato: Ancestral Biotechnology in the Jungle In the Amazon, masato is the result of an ingenious salivary fermentation method: boiled cassava is ground, chewed, and blended, harnessing enzymes like amylase to break down starches into fermentable sugars. After several days of resting under banana leaves, this beverage acquires foam, a slightly acidic flavor, and a moderate alcohol content. Masato accompanies mingas (a type of festival), harvest celebrations, and family gatherings, reinforcing solidarity and the sharing of knowledge. Although commercial versions replace mastication with baker***s yeast and other additives, the traditional method persists as a testament to intuitive and highly effective biotechnology. | |||
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