Puerto Vallarta, Mexico – Long before kombucha filled grocery store shelves, Mexico had its own delicious fermented beverage: tepache. Lightly sweet, naturally fizzy, and incredibly refreshing, this traditional drink has been enjoyed for centuries and is quickly becoming a favorite among health-conscious food lovers around the world.
Tepache dates back to pre-Hispanic times, when it was originally made by Indigenous peoples using fermented corn. After the Spanish introduced pineapple to Mexico, the recipe gradually evolved into the pineapple-based version that is most commonly enjoyed today.
One of the things I love most about tepache is that it checks so many boxes. It’s affordable, helps reduce food waste by using pineapple peels that would normally be thrown away, and provides naturally occurring probiotics that support a healthy gut microbiome.
A healthy gut plays an important role in digestion, immune function, nutrient absorption, and even mood. Because fermentation also creates beneficial organic acids and enzymes, many people find fermented foods and beverages can support overall digestive health and the body’s natural detoxification processes, including liver function.
The best part? It’s surprisingly easy to make at home.
Simple Homemade Tepache
Ingredients
Peels and core from 1 ripe organic pineapple (washed)
8 cups filtered water
1 cup piloncillo (traditional unrefined cane sugar) or ¾ cup brown sugar
1 cinnamon stick (optional)
2–3 whole cloves (optional)
Instructions
Dissolve the piloncillo or brown sugar in the filtered water.
Add the pineapple peels, core, and optional spices to your container.
Pour the sweetened water over the ingredients.
Cover the container with a clean cloth secured with a rubber band. The mixture needs to breathe while fermenting, but the cloth helps keep insects out.
Let it ferment at room temperature for 2–4 days, tasting daily. Once it reaches the flavor you enjoy, strain out the solids and refrigerate. Serve chilled, and if you’d like, top with sparkling mineral water for a little extra fizz.
I personally love making tepache in a traditional clay fermentation pot because that’s how it has been prepared for generations. However, if you choose to use clay, it’s important that the pot has been properly cured and cared for. An improperly cured clay vessel can absorb excess moisture and may develop mold over time.
If you’re new to fermenting or simply want the easiest and safest option, a large glass jar works beautifully. Just remember to cover it with a cloth and secure it with a rubber band rather than using an airtight lid during fermentation.
Whether you’re looking to support your gut health, explore traditional Mexican cuisine, or simply enjoy a refreshing homemade beverage, tepache is a wonderful place to start. Sometimes the healthiest traditions are also the most delicious.
Have a Healthy day!
Heather
Heather Gray, FDN-P, is a master certified health practitioner, best-selling author, speaker, stand-up comedian, and host of the Renegade Health Boss podcast. A proud Puerto Vallarta resident, she shares her passion for health, resilience, and personal transformation while enjoying the adventure, community, and fresh perspective she found in Mexico.
