[Aztlan] agave

[Nick Hopkins]

I can support Dick's hypothesis that pulque must be pretty gross a  
long way from its origin.  I was once in the Sierra de Puebla  
(Ahuacatlán) at a Todos Santos meal, stuck at the table beside the  
grandfather, a pulque fan.  Every time he raised his glass and said  
"salud," I had to do the same.  And this was "curado de Fanta."  When  
the pulque gets slimy, you cut it with sweet soda... so this was  
aging pulque cut with sweet orange soda.  Yummy!