Have you heard of Tepache?  This traditional drink of Latin America happens to be a fizzy delight and good for you too!  Once we discovered it, we were obsessed! 

AFTER Magazine sat down with Jorge Cruz, co-founder of Tepache Gold, who shared how his family made tepache when he was growing up in Mexico, and taught us about the origins of tepache and the process of making this tangy, healthy beverage. 

Tepache dates back to the Aztec (also called the Nahuati) civilization in modern-day Mexico. Its name comes from the Aztec word tepiatl meaning “fermented corn.” Today Tepache is made with fruit—usually the rind of a pineapple, although other tropical fruits including soursop (guanabana) are also popular. The beverage is made in homes across Mexico and Latin America, and is available at roadside stands, from horse-drawn carts, and at markets across the region.

Cruz and his business partner, “Lefty,” were inspired to create a ready-to-drink tepache in the United States when they saw a pineapple rind about to be thrown away at a barbecue. Cruz says, “I thought, ‘I should make tepache out of that.’ At home we wouldn’t waste anything. Everything gets used.” From this experience (and a year’s worth of reasearch and planning) the brand Tepache Gold was born. 

This refreshing drink has a bit of a kick and is filled with pre- and pro-biotics, which are beneficial to gut health and digestion. It’s delicious on a warm day alone or with a splash of alcohol-free rum as recommended by Cruz.