“I heard it tasted like warm spit. But that is a lie.
This is delicious. There is nothing to be afraid of.”
—A dude drinking the ancient Aztec alcoholic beverage pulque for the first time, at a pulqueria in Mexico City.
More about pulque’s comeback in this Washington Post article.
Below, vintage pulque ephemera found in [hexell.livejournal.com]’s excellent LJ gallery: old images of indigenous life in Mexico, Central America, and the Southwestern US.
The text on the back of this old postcard says, “Pulque is the national drink of Mexico. This plant requires from six to ten years to mature in its native soil. In flowering times this plant is full of sap, which gathers quickly and is removed two or three times a day. This drink is best immediately after fermentation and tastes a good deal like stale buttermilk diluted with stagnant water – a thin, starchy, evil smelling liquor. Few of the better grade of Mexicans drink pulque. It is the beverage of the poor.”
(via John Schwartz)