Tepache Sazón is made from a traditional recipe in the coastal Mexican village of San Pancho, Nayarit. Tepache Sazón crushes and ferments locally-grown, hand-harvested fruit with an emphasis on freshness and ripeness.
All across Mexico in local street markets, homes, bars, and restaurants you’ll find a vast array of fermented food and drinks bubbling away. From agave sap to corn, cocoa, prickly pear and seasonal fruit concoctions, Mexico boasts an estimated 200 types of fermented wonders.
When making tepache, it is only with time and practice, only after allowing yourself to fail at a few recipes and thrive at others, that you come to the point where you create your own Sazón. Two people might follow the exact same recipe, using the exact same ingredients and measurements, yet yours will always taste different from mine. That is your Sazón, the invisible ingredient that every single person holds in their hand, that ultimately becomes your signature flavor.
The word Sazón in Mexican food culture means the special culinary touch that makes something extraordinary, and that is exactly what tepache is, with each individual creating their unique tepache through reinterpretation.
Let’s face it, bubbly drinks are delicious and refreshing. Tepache Sazón maintains fine, effervescent bubbles at ice cold temperatures.
Tepache Sazón uses locally-harvested pineapples, raw piloncillo, canela, and yeast in their production along with adding sulfites to preserve color and flavor.
Tepache Sazón is naturally gluten free, making it a fantastic alternative to your favorite Mexican beer when your stomach just isn’t feeling up to it.
|Carriers per case||6 x 4-pack|
|Bottles per case||24 x 375 ml (9L)|
Tepache Sazón is produced on the Pacific coast of Mexico in the town of San Pancho, Nayarit, surrounded by tropical fruit farms including pineapple, mango, guava, lychee, melons, and passionfruit. The Tepache Sazón pineapple fields are located only a short distance from the tepacheria, which is the only production facility of its kind in the region.
In the state of Nayarit, pineapples grow all year round and are said to be the sweetest you’ll find in the country. Tepache Sazon is made with 100% fresh fruit using a traditional recipe. If you could bottle the flavors of the Pacific coast, it might taste something like this. ¡Chulada!
Today, tepache is commonly known for being made with pineapple, piloncillo, and a pinch of cinnamon, but here in Mexico tepache is also made with all types of tropical fruits, herbs, and spices. Styles change from region-to-region and often depend on the local seasonal fruit and ingredients available.
Mexico is the only place on the planet where real traditional tepache could ever exist. Tepache Sazón has the ideal conditions for the fruits and spices to grow, as well as the right tropical weather that makes it so unique. It is time to recognize tepache, once again, as one of the great Mexican drinks and bring it back to the table to enjoy with friends and family.
Produced in San Pancho, Nayarit, on the Pacific Coast, the Tepache Sazón story is full of traditions and natural flavors that represent a refreshing, effervescent and handmade drink that symbolizes a truly unique Mexican product: Sazón.
An endemic fruit from the Americas, pineapple has a long history in Mexico. This king of fruits was grown and traded by the Mayan people before the arrival of the Spanish with ancient mosaics depicting its use in Mayan rituals. The exact origin of the seedless pineapple we know today has never been confirmed, but here in Mexico there exists a vast array of endemic Bromeliaceae species, of which the pineapple is a member. Pineapples are known as piña in Spanish and ananas throughout most of the world.
The word Sazon in Mexico means the culinary touch that makes someone’s food or drink uniquely special. It’s like your grandma’s signature dish that’s always made to perfection. Even with the recipe, you will never be able to make it just like her because she has that Sazón, which simply can’t be replicated. If you’re a passionate cook, maybe you have already discovered your own Sazón.
High-quality, perfectly ripe fruit is the most important ingredient for making their tepache. To cultivate the pineapples, Tepache Sazón works with brothers Guillermo and Flavian Topete, whose family has established itself as a top multi-generational pineapple cultivator in the region. Their experience in all things related to pineapples is invaluable in planting, tending, and selecting fruit of the finest quality.
Although there are around 38 different varieties of pineapple in existence, Tepache Sazón is made from a specific type of pineapple called piña miel, translated as honey pineapple. This variety is a hybrid that is valued throughout the tropical Americas for its balanced sweetness and acidity.
Piloncillo is a raw form of pure cane sugar that is commonly used in Mexican cooking and is sometimes referred to as Mexican brown sugar. This traditional ingredient is made by crushing fresh sugar cane and boiling it slowly until you get a thick syrup. It is finally dried in wooden molds to capture the rich flavor of this natural sugar cane juice. In the trapiche, the sugarcane is crushed, cooked, and dried the same day it is cut, to create the piloncillo “Sazón” – or piloncillo that is of the highest quality.
Known as canela in México, Ceylon cinnamon (c. verum) is milder and more complex than the variety that is common in the U.S., or Cassia cinnamon (c. cassia). Endemic to Southeast Asia, canela offers softer, warmer spice notes. Canela is also less common and more expensive than cassia cinnamon. In Mexican cuisine, canela is often used in moles, marinades, and bean dishes, as well as in a wide variety of desserts and beverages: arroz con leche, dulce de leche, horchata, a variety of Mexican chocolate drinks, and of course, their favorite: tepache.
At the tepacheria, they boil canela into a syrup made from piloncillo, then add a small amount prior to the secondary fermentation of their tepache.
Behind every bottle of tepache is a dedicated team of tepacheros who instill their passion and love for this bebida rica. The Tepache Sazón Team is proud to craft a traditional Mexican beverage and share a taste of their culture with the world. Together, we are ambassadors of authentic tepache.
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The town of San Pancho and the coastal region that surrounds it, is a truly unique place, and instills the pillars of sustainability, community, and authenticity that guide every decision Tepache Sazón makes. From the rainforest covered mountain peaks to the wild surf and pristine sands of the Pacific Ocean, this region is filled with natural wonders surrounded by an abundance of tropical fruit.