La Historia del Tepache: A Drink 2,700 Years in the Making

Tepache's history stretches back to at least 700 B.C. in pre-Hispanic Mesoamerica — a span of nearly three millennia that encompasses the rise and fall of empires, the Columbian Exchange, the birth of modern Mexico, and now, somehow, a can in your refrigerator. Here's the full timeline.

700 B.C.: THE BEGINNING
Pineapples were cultivated throughout Mesoamerica, and a fermented drink made primarily from corn was already common in communities across the region. The Nahuatl word "Tepache" literally translates to "maize drink" — a reminder that this beverage's origins predate its now-signature ingredient.

PRE-1400s: PINEAPPLE ENTERS THE PICTURE
As trade routes expanded and agricultural traditions evolved, pineapple began to replace corn as the central ingredient in Tepache. The rinds and cores — the parts most often discarded — turned out to be ideal for fermentation, rich in natural yeasts and sugars that produce a beautifully balanced drink. Families began passing down their recipes by word of mouth, each generation adding their own twist.

CENTURIES OF ITERATION
No master recipe for Tepache has ever existed — and that's one of its defining characteristics. The core elements (pineapple, piloncillo, cinnamon, black pepper) stayed relatively consistent, but regional variations, family preferences, and the influence of local fruits and spices produced thousands of versions. This is a drink defined by diversity, not uniformity.

MODERN MEXICO: THE TEPACHERIA
Today, Tepache is woven into the fabric of Mexican food culture. Tepacherias — dedicated Tepache stalls — operate in markets and streets across the country, scooping the amber liquid from large wooden barrels into heavy glass mugs or plastic baggies for customers on the go. One of the most famous, El Oasis II, has been operating at Mercado Hidalgo in Mexico City since 1960, selling Tepache by the jar, bottle, and liter with options for refill.

EARLY 2000s: THE UNITED STATES MEETS TEPACHE
Craft bars and adventurous food culture in the U.S. began introducing Tepache to American palates in the early 2000s. Food writers and bartenders embraced it as a cocktail mixer and standalone refreshment alike. The appetite grew.

2021: DE LA CALLE LAUNCHES
In January 2021, De La Calle launched with the goal of bringing Tepache to everyone — not just adventurous foodies or Mexico City travelers. Co-founders Alex and Rafa developed a proprietary large-scale fermentation process that captured the authentic spirit of the street-food tradition and made it accessible nationwide.
Nearly three thousand years from its origins, Tepache is finally getting the spotlight it deserves.