Pineapples started being cultivated here, where our fermented pineapple drink originated. “Tepache” comes from Nahuatl “tepiātl,” meaning the original Tepache was made with corn, not pineapples! Nahuatl was spoken by Aztec and Toltec civilizations in central Mexico, where our story begins.

The legend is (and many historians believe) that people were making the corn version for many years before that evolved into tejuino. (Tejuino is still made and enjoyed today!) Pineapples enter the game sometime around the Aztec era since we know they were grown and traded throughout the region and into Central America.

Tepache has no master recipe, just pineapple, rinds, cinnamon, and sugar. Variations include spices like cloves and fruits like mango or oranges, creating thousands of versions. Its versatility lets us innovate and create flavors you'll love.

You can find Tepache served alongside street food and agua frescas in food stalls and tepacherias devoted to the drink. It’s probiotic, refreshing nature makes it (probably) the most popular pineapple beverage in the country. 

We’ve seen tepache show up in craft bars across the U.S. with bartenders mixing tepache with mezcal and tequila to create sensationally unique cocktails. De La Calle is excited to be able to produce quality tepache at a large scale and grow the fan base even more! Our modern takes on tepache are crafted and developed by our co-founder rafael martin del campo, who learned how to make it from his grandmother (who learned how to make it from her grandmother) in their family kitchen. We can’t wait to see the history of this amazing beverage continue to evolve over time!