Blog
Henry Aschauer
August 8, 2025
On a fine sunny day, you're sipping something that tastes like liquid sunshine: tangy, slightly sweet, with a gentle fizz that dances on your tongue. It's not kombucha, it's not soda, and it's definitely not your average health drink. Meet tepache, one of the most refreshing and underrated fermented drinks with deep Mesoamerican roots that's quietly making a comeback on modern health menus, café boards, and fermentation forums.
While everyone has been obsessing over iced teas and cold-pressed juices, tepache has been waiting in the wings, ready to remind us that the best healthy drinks often come from the simplest traditions. This ancient elixir perfectly blends history, flavor, and wellness in a way that feels both timeless and incredibly relevant to our ingredient-driven world. And honestly? We found our favorite version right here at home.
Curious? Let’s get into it.
If you haven’t tried tepache, imagine biting into a perfectly ripe pineapple, adding a warm hug of cinnamon, then a gentle kiss of natural fizz. That’s tepache: a lightly fermented drink with spice, zing, and zero resemblance to anything else in the healthy-drinks space.
Where kombucha brings a bold tang that many love, tepache leans slightly sweeter with a softer fizz, welcoming and easy-drinking from the first sip. Kombucha is made from tea and a SCOBY. Tepache, traditionally brewed with pineapple rinds and spices, is naturally a bit sweeter and gently fizzy. Both are packed with probiotics and rooted in tradition; it just depends on what flavor you’re in the mood for.
What makes tepache so special is how little it takes to make it. At its core, it’s just a few ingredients:
It’s the kind of minimal, whole-food approach that resonates with our philosophy here at Forage Kitchen.
Long before fermentation became trendy, indigenous communities like the Aztecs were masters of fermentation. Tepache likely evolved from pulque traditions, their method of transforming simple ingredients into nourishment for body and spirit.
Imagine sitting in a bustling Aztec marketplace, the air thick with the scent of spices and fresh fruit. Clay pots bubbled with fermenting tepache, creating a drink that was both everyday sustenance and celebration. It provided relief from the heat while beneficial microbes quietly did their work, supporting the gut.
These communities knew something we're just rediscovering: that the best healthy drinks come from working with nature, not against it. Sips of tepache connected them to the seasons, the land, and the living processes that sustained their communities.
Today, as we search for gut-friendly fermented drinks without unpronounceable additives, tepache is having its moment. It's naturally non-alcoholic, incredibly low-effort to brew, and deeply sustainable. After all, it transforms fruit scraps into liquid gold.
The flavor profile is winning over soda quitters and cocktail enthusiasts alike. While kombucha is intensely tart and for some, an acquired taste, tepache offers a gorgeous balance of sweet, tart, and fizzy that feels immediately welcoming. It's like the friend who makes everyone feel comfortable at the party.
The wellness benefits speak for themselves:
It's functional wellness disguised as pure enjoyment, exactly what we love about truly great healthy drinks.
While the fermented beverage market can feel overwhelming, tepache stands apart from the crowd. Tepache relies on wild fermentation, eliminating the need for fancy starters. It's less vinegary than kombucha, not grain-based like kvass, and less bubbly than water kefir, with a focus on depth and durability.
Think of tepache as the gateway ferment, approachable enough for beginners, but complex enough to keep seasoned fermentation enthusiasts coming back for more.
It's fermented drinks for real life: uncomplicated, delicious, and genuinely good for you.
The journey from traditional street carts in Mexico to global café menus has been fascinating to watch. Modern makers are now experimenting with everything from pink peppercorns to hibiscus, creating seasonal variations that honor the original while pushing creative boundaries.
This evolution perfectly reflects the growing demand for seasonal, small-batch beverages, drinks that tell a story and connect us to both tradition and innovation. It's exactly the kind of mindful approach that drew us to featuring tepache prominently in our own drink menu.
At Forage Kitchen, we've always believed that the best ingredients deserve the most thoughtful preparation. Our house-made tepache embodies this philosophy perfectly. We brew it with the same care and attention we give every dish, using real, whole ingredients and seasonal sourcing that honors both tradition and innovation.
Our tepache isn't just another healthy drink option; it's a bridge between ancient wisdom and modern wellness. We love how it pairs with our plant-powered bowls and fresh salads, creating a dining experience that feels both nourishing and indulgent.
Explore our full menu to discover how tepache aligns with our broader vision of conscious, delicious eating.
From ancient Aztec clay pots to your modern glass, tepache proves the power of simple things done well. In a world chasing the “next big thing,” tepache reminds us that slowing down and honoring tradition can feel revolutionary.
We invite you to explore fermented drinks beyond the familiar. Taste something that's been around for hundreds of years but still feels fresh, exciting, and perfectly suited to our modern understanding of wellness and flavor.
Ready to taste history? Try tepache the way it's meant to be: simple, flavorful, and full of life. Explore our menu or come visit us in person to experience it fresh.
Henry is the owner of Eat Forage, sharing his passion for food, sustainability, and creating meaningful dining experiences.
