Our pulque is batched in house with fresh agave nectar and lime, enhanced by exotic produce like baby coconut, guava and mango. Our cocktail program highlights fresh fruits and produce native to Mexico, and has carefully selected our tequilas and mezcals to include artisanal and small-batch producer.
For centuries, pulquerias have been a cornerstone of Mexican culture, as a meeting place for friends to convene over tapas and barrels of fresh made pulque.
As early as 2000 years ago, pulque was celebrated in Ancient Aztec culture as the highly esteemed drink of the elders, priests and warriors. It was deemed “nectar of the lighting gods,” due to the ceremonious way that pulque is harvested from the agave plant. During the storm season, the agave fields are oftentimes struck by lighting, which causes the plant to naturally ferment and produce pulque. It is still a tradition in pulquerias today for drinkers to spill a small amount of pulque from their glass onto the floor as a sacrifice to the lighting gods.
Because pulque is fermented and not distilled (as it is with tequila or mezcal), it’s flavor is subtly sweet and naturally rich in vitamins. It is often mixed with fresh fruits or vegetables to soften the texture and can also be mixed with various herbs to produce a richer flavor.
