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Tepache
:''For the municipality in the Mexican state of Sonora, see Tepache, Sonora''
Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with ''piloncillo'' or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.
In Mexico, tepache is usually sold as a chilled drink by street vendors. In the U.S., it is sold in juice bars in the Mexican American communities of Southwestern United States. The fermentation process for making tepache is simple and quick, which makes tepache a drink readily produced at home.〔 Culturally, tepache is a drink common to natives of Mexico and the Mexican immigrant communities of the U.S.〔(【引用サイトリンク】title=Fermented Drinks-Tepache )〕
==Origin==
Tepache dates from Pre-Columbian Mexico, as a popular drink among the Nahua people of central Mexico; in the náhuatl language, the word ''tepache'' means "drink made from corn". Originally, corn (maize) was the base of tepache, but the contemporary recipe for tepache uses pineapple rinds as the foodstuff fermented to produce the tart drink that is ''tepache''.〔(【引用サイトリンク】title=Tepache—Easy, Delicious, and Healthful! )〕 Some varieties of tepache, known as ''tepache de tibicos'', are fermented using symbiotic cultures of ''tibicos''.〔http://www.cabdirect.org/abstracts/19950314684.html;jsessionid=DC91A19C32DD763E770932398B531AFB〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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