"If you've never heard of tepache, here's the fizz: It's Mexico's OG fermented soda, made from pineapple rinds. It's tangy, bubbly, full of probiotics, and honestly? Way easier (and cheaper) to make than kombucha, another fermented beverage that tends to steal the spotlight. I learned how to make it at a fermentation workshop at Four Seasons Resort Tamarindo with fermentation enthusiast David Garcia. He broke it down step by step, and now, I'm sharing the knowledge with you."
"It's important to note that the final beverage does contain alcohol as a byproduct of the fermentation process, but the amount is very small, normally between 0.5-3% ABV. You don't really taste the alcohol, either - it's mostly a fizzy, sweet, and tangy pineapple soda that's super light to sip on. And once you nail the basics? Remix it! Add lemon, hibiscus, peaches, cinnamon, or maybe even green tea."
Tepache is a traditional Mexican fermented soda made from pineapple rinds, water, and sugar. Natural fermentation creates gentle carbonation and produces a small amount of alcohol, typically 0.5–3% ABV. The beverage is tangy, sweet, light, and contains probiotics that can support gut health. Tepache is inexpensive and simple to make at home, often requiring less time and effort than kombucha. Once the basic recipe is mastered, a wide range of flavor additions—such as lemon, hibiscus, peaches, cinnamon, or green tea—can personalize sweetness and tang. Many cooking platforms, including the Tasty app, offer tepache recipes and instructions.
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