[Aztlan] agave

[Marianne Huber]

Dear Mary--When our first child was born in Mina Vieja
on the road to Toluca, I was told to drink the "real
stuff" to fortify myself and my mother's milk.  My
Mexico City college doctor told me that pulque is the
food richest in B vitamins.  My husband "spirited" the
slimy stuff out of the pulquerias in Cuajimalpa and
brought it home.  It was really awful, but I'm still
healthy forty+ years later.  Marianne Huber

--- Mary Hopkins <mhopkins at fas.harvard.edu> wrote:

> I'm told that the real aficionados think pulque
> fuerte is the real stuff, 
> even up in the Teotihuacan valley where it can be
> locally made. The new, 
> sweet pulque that tastes good to nortenos is small
> beer, by local 
> standards. I guess there are stranger tastes in the
> world.  MH
> 
> 
> 
> On Mon, 9 Jul 2007, Nick Hopkins wrote:
> 
> > 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!
> >
> >
> >
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