Originally in pre-Hispanic times, tepache (tepatli) was made with corn, since its name comes from the Nahuatl language and means "corn drink". Later, corn was replaced by fruits, resulting in the ideal pineapple and its peel.

The ancient Mayas used it in their ceremonial rites, these natives created the corn-based drink and its production spread to states such as Oaxaca, Querétaro, Guerrero, Puebla, Sinaloa, Sonora, Chiapas, and Morelos, and although they say it is an alcoholic drink, its alcohol content barely reaches one percent.

This delicious drink is present from north to south all over Mexico, with Oaxaca and Veracruz standing out as producers.

The refreshing taste of tepache is nowadays a basic ingredient in the festivals and regional fairs of many states, and its unique flavor invites you to enjoy it, in its different varieties. In the State of Mexico, it is made with pineapple peels, cloves, pepper, and bran; in Toluca, a similar drink is made with a milder flavor, called garapiña.

In Oaxaca there are many types of tepache: the basic one is made with pulque or some fruit, or even substituting pineapple with different fruits such as apple in some towns it can be prepared with toasted corn and fermented with fruit, and it is common to add sliced onion, green chili, worm salt, pulque or cane alcohol, and in Durango, some people add agave distillates to enhance the flavor of tepache.