page_title: Pulque
section_title: Consumption
hierarchical_section_title: Pulque / Consumption
caption_attribution_description: English: Green glassware associated with pulque-drinking with names such as chivos, cacarizas, tornillos and copiosas, circa 1950. On display at the Museum of Artes Populares in Mexico City
context_page_description: Pulque, or octli, is an alcoholic beverage made from the fermented sap of the maguey plant. It is traditional to central Mexico, where it has been produced for millennia. It has the color of milk, somewhat viscous consistency and a sour yeast-like taste.
  The drink's history extends far back into the Mesoamerican period, when it was considered sacred, and its use was limited to certain classes of people. After the Spanish Conquest of Mexico, the drink became secular and its consumption rose. The consumption of pulque reached its peak in the late 19th century. In the 20th century, the drink fell into decline, mostly because of competition from beer, which became more prevalent with the arrival of European immigrants. There are some efforts to revive the drink's popularity through tourism.
context_section_description: Most pulque is consumed in bars called pulquerías. At the beginning of the 20th century, more than 1,000 were located in Mexico City alone. By the early 20th century, pulquerías became socially accepted, and some were places of great elegance. But whether for rich or poor, two features stood out among these establishments: odd or catchy names, and murals decorating the walls. Names included (translated) "My Office", "Memories of the Future", "Drink and Go", "I'm Waiting for You Here at the Corner", and, across the street from the National Chamber of Deputies, "The Recreation Center of Those Across the Street". Diego Rivera once said one of the most important manifestations of Mexican painting was the murals that decorated the facades and interiors of pulquerías. One tradition maintained at all pulquerias at the beginning of the 20th century was to put sawdust on the floor. The tradition at that time was to begin a pulque-drinking session by spilling a little on the floor or ground as an offering to Mother Earth.  Traditional pulquerías tend to be like clubs with closed membership, with casual visitors ignored or sometimes stared at. Frequent visits and large consumption of the drink tends to win acceptance. While some establishments may forbid women, it is much more common for the establishment to provide a separate seating area for them. Intermingling of the sexes is not permitted. In the more rural areas of Hidalgo and Tlaxcala, where most pulque is made, the pulque is fresher and better. A vendor usually displays a white flag over the door when a fresh shipment has arrived.
  Traditionally, pulque is served from large barrels on ice. and served into glasses, using a jicara, which is a half of a calabash tree gourd. The bartender is called a jicarero. In a pulquería, cruzado, meaning something like "bottoms up", is a frequent salute.
  Drinking glasses have colorful names and can reflect a customer's ability to drink pulque. Large two-liter glasses are called macetas (flower pots), one-liter glasses are called cañones (cannons), half–liters are called  chivitos (little goats), quarter-liter glasses are catrinas (dandies), and eighth-liter glasses are tornillos (screws). Traditionally, these glasses are made from a greenish, hand blown glass. Pulque can be drunk straight from the barrel or can have a number of additives, such as fruit or nuts, added. Pulque prepared this way is called curado or cured.
  One of the limitations to pulque's popularity has been the inability to store it for long periods or ship it far. Recently, pulque makers have found a way to preserve the beverage in cans. However, they admit this does change the flavor. The hope is that with this innovation, pulque can regain its lost market in Mexico and even achieve success as an export item, like tequila. It is already being offered in the United States by Boulder Imports, selling the brand "Nectar del Razo". The original market was Mexican-American men, but the company reports the product is having success as a health food, sought out by athletes and body builders.
caption: Traditional glassware for pulque circa 1950 on display at the Museo de Artes Populares, Mexico City
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