history

Tepache [\  tə̇ˈpächē \] a fermented beverage typically made from the peel and the rind of pineapples, sweetened with piloncillo (Mexican brown sugar), seasoned with cinnamon, spices, and served cold. A traditional Mexican drink, tepache can be fermented for several days however the resulting drink does not contain much alcohol and is a great source of enzymes and probiotics. 

Though nobody truly knows the precise origin of tepache, it is believed tepache dates back to pre-Columbian Mexico (1800BC to 300BC) from the Central Mexican region.  As a popular drink among the Nahua people, the word tepache originally means "drink made from corn (maize)".  Most popular in the Jalisco and surrounding western areas of Mexico, tepache is most often served by roadside carts and market stalls in plastic cups or plastic bags tied to a straw. 

Tepache is also as a small town in the Mexican state of Sonora.  An Opata settlement located in a small valley about 2.6 miles long, the word Tepache comes from the Opata language meaning [according to some], "place of beautiful women".