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The Times podcast: Mexico's fermented drinks bubble up

Por: Los Angeles Times World October 07, 2022

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For hundreds of years, Mexican fermented drinks like tepache, tejuino and pulque were looked down upon by polite society. But a younger generation in Mexico has embraced them for their taste and curative powers. Now, they're having a moment in the United States — and becoming a multimillion-dollar industry. Read the full transcript here. Host: Gustavo Arellano Guests: L.A. Times food editor Daniel Hernandez More reading: Foggy, fizzy,... + full article



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