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Alcoholic drinks from Mexico
An alcoholic Mexican drink listed by the FAO as maize juice fermented with toasted maize and the fruits of the pirú (Peruvian pepper tree, Schinus molle). No recipe, timings or study of it have been found, so only its ingredients are known.
A short entry: the sources we found record only what is said here about Quebranta huesos itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tesgüino (Rarámuri maize beer), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Quebranta huesos.
| Maize juice | [fao138] |
| Toasted maize | [fao138] |
| Pirú fruits (Schinus molle) | [fao138] |
Total time across the steps of Tesgüino (Rarámuri maize beer): 7.3 days – 8.5 days
What changes: Dry maize kernels soak up water
Soaked for several days, then drained. Output: swollen kernels.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
An alcoholic Mexican drink listed by the FAO as maize juice fermented with toasted maize and the fruits of the pirú (Peruvian pepper tree, Schinus molle). No recipe, timings or study of it have been found, so only its ingredients are known.
The only drink in the FAO's Latin American table that adds pirú berries to maize. Most of the other maize drinks there start from germinated maize or maize dough, not maize juice.
Every number is labelled with how it is known. How this atlas is made
Listed in the FAO's 1999 review of fermented cereals, adapted from Wacher-Rodarte (1995). A history of colonial drinks describes ostole made from the juice of green maize stalks, pirú fruit and toasted ground maize, the same three ingredients, but does not use the name quebranta huesos.
