I entered my first small-town pulqueria, a place called Sal Si Puedes, with trepidation. The name itself was a warning: “Escape if You Can.” Two toothless patrons teetering on bar stools gazed as I ...

Pulque, a fermented alcoholic beverage made from agave sap, is on the verge of a resurgence in Mexico. Before I took my first sip of pulque at a restaurant in Oaxaca de Juárez, its flavor was ...

In honor of Cinco de Mayo,NBC Latino is devoting an entire week to celebrating the food of Puebla. They asked several Mexican-born and Mexican-American chefs to share their personal stories and ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Pulque, popular as a workingman’s drink since the time of the Aztecs, ...

Mexico City has gradually turned its back on traditional drinks and foods. With the arrival of large multinational commercial consortiums and fast-food chains that have branches in virtually every ...