When removing the fruit’s flesh hold the tuna with the tongs, and clean in the same way as a kiwi, by trimming the ends and running a spoon along the circumference to loosen the f… See more

While tepache is common throughout Mexico, colonche is mostly limited to Zacatecas and San Luis Potosí, in central Mexico. The following recipe makes use of the principl… See more

Ingredients: 1. 1 cup of tuna pulp 2. Flesh and core of a ripe pineapple 3. 8 cups distilled water 4. 1 oz fresh lime juice Preparation: 1. Remove thorns from tuna, peel and m… See more

Ingredients: 1. 4 cups distilled water 2. 2 piloncillo cones or 1 ½ cups packed dark brown sugar and 2 tablespoons molasses Preparation: 1. Place water and piloncillo in a small sau… See more