The Aztecs made Pulque by fermenting the nectar of a cactus plant, llamada Magüey.
The drink of the gods is at least 2000 years old and is seen as a cultural resistance to today’s political divide by those from the native land of Pulque.
We wanted to know why is this drink becoming a catch in North America's heartland because no hace mucho you could only try Pulque in places like New York, California and Chicago pero ahora pulque has made its way to smaller cities like Frankfort, Indiana, where Ye Olde Spirit Shoppe, sold us two cans of this fermented Mexican drink.
We tried Pulque with Norma Rosas Mayén y Manuel Apodaca-Valdez, Mexican immigrants who teach Spanish at the University of Southern Indiana; at their home en un pequeño barrio en Evansville, Indiana, where Norma tells us what does it mean for Mexicans to drink pulque en el Medio Oeste?
¿Tienes preguntas? Got any questions? Email us at
qpm@wnin.org. Dinos, ¿qué pasa, midwest?
