The Arnold Palmer of Pulque
Before there was mezcal, there was pulque: the undistilled fermented sap of the uncooked agave. That’s a lot of “un” for something so “wow”! If you’ve never had it, you’ll want to go find it after listening to Chava and Lou talk about it. If you’ve had it, you may be shocked by what we learn from master pulquero Jose Luis Dominguez Gonzalez. Or, at least, you’ll be amused by how he dismisses Lou’s choice of the Arnold Palmer of pulques.
Scratching the heart of the agave to make pulque.
Maestro pulquero Jose Luis Dominguez Gonzalez of the tinacal at Rancho Loma Ancha.
Jose Luis with his burro ready to go out and collect pulque.
The gourd that we struggled to describe in our episode, which they use to “suck-up” pulque out of the agave
The tinas, hence the name tinacal used to describe where they are making pulque, or, in English, the pulque fermentation vats.
Fermentation tank for aguamiel.
The preferred to-go container for pulque. A courtesy of the house if you buy 5 liters or more.
