Tepache (10 pesos, about 50 cents at the time) is a tart beverage lightly fermented from pineapple rinds; it has a twang but little if any alcohol. Traditionally it is sweetened with piloncillo, unrefined cane sugar. The honeycomb, leaning beside this vendor's tepache dipper, suggests a different recipe, although it might also testify that he harvests and jars his own honey; at the time I didn't think to ask for clarification. Another cup, please.
Ambulant tepache and honey vendor
Tianguis Sullivan
Open-air market on Calle James Sullivan between Calles Manuel María Contreras and Jose Rosas Moreno, Mexico City
Sunday, mid-morning till late afternoon
(Saturday's market reportedly offers much less produce, much more apparel, and equally good cooked food)
(From a March 2017 visit)
