This column made its debut on November 24th, 2019. It is six years already! Dear esteemed readers, words cannot fully express the depth of gratitude I feel for the overwhelming love and kindness you ...
Fermented foods are deeply integrated into culinary cultures from around the world. Tepache, a popular tangy fermented beverage that dates back to the pre-Colombian era of what is now Mexico, is made ...
Want to try hundreds of easy drinks and cocktails? Download the free Tasty app to access our library of 7,500+ recipes. If you’ve never heard of tepache, here’s the fizz: It’s Mexico’s OG fermented ...
Pineapple in a cocktail? Not really groundbreaking. So Las Palmas, Uptown’s new Tex-Mex hot spot, opted to take the fruit in another direction. Greg Huston, one of the folks running the bar at the new ...
Hosted on MSN
I turned pineapples into beer in Fiji!
Stuck in Fiji with limited supplies and budget, we're honing our fermentation skills with a focus on making Tepache, a simple and tasty pineapple beer. Over the past couple of years, our curiosity has ...
Dishes by Chef Machel, MasterChef Indonesia Season 9 finalist, featuring two fermented ingredients innovated by ITB students, including corn cream cheese and pineapple-based tepache. BANDUNG, ...
Fermentation has the potential of converting fruit by-products into value-added products via an efficient, sustainable, and low-cost process. Traditionally, Mexicans use pineapple residues to produce ...
When summer hits and it’s too hot to move, nothing refreshes like a glass of homebrewed tepache. Fermented typically from pineapple peels, piloncillo (raw, unrefined sugar), and spices, this vibrant, ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback