Latest Modification Date: 5/6/24
Mexico and its pre-hispanic history have an ancient relationship between man and traditions. The fundamental myths of the Aztec worldview tell of the benefits of plants, drinks, rituals and traditions. One of them, which persists to this day, is that of the maguey, the properties of the nectar and its production.
Aguamiel, like a traditional Mexican drink, has been extracted from the maguey since 200 BC. and you can drink it directly from the plant or let it ferment and turn it into pulque. In addition, it has medicinal properties that make it an elixir that is not only delicious but also healthy. The aguamiel is also known as clachique, urapi or tlachique and whoever takes it from the maguey pulquero is known as a tlachiquero. The consistency of the drink is honeyed and has a sweet flavor that begins to change after the tlachiquero extracts it with the help of an acocote.
The word tlahchiqui comes from Nahuatl and means “scrape something”, the Tlachiquero is the person in charge of scraping the maguey to extract aguamiel, ferment it and turn it into pulque, about 300 liters of aguamiel are obtained from each maguey. Then it dries up and the plant dies.
The maguey must be approximately 8 to 12 years old so that it is ready to cut the meyolote or the central part of the maguey from which the inflorescence emerges, which is known as gualumbo. Some stalks are cut to process the maguey that will be scrapped for approximately 4 to 12 months. The maguey is scraped every day to obtain the nectar, every time it is scratched, an open wound is left on the plant and the mead flows from there. The mead should be scrapped at least twice a day, avoiding scarring and loss of the mead.
When is pulque obtained?
When the aguamiel is fermented, it becomes pulque, the aguamiel is extracted with the acocote and placed in containers or canes that will be combined with some seeds. In the field and especially with the maguey plant it does not stop, since the maguey stops scraping, scars and stops giving nectar, which would mean a loss in the harvest.
At present and due to the pandemic, the production of the drink decreased, according to data from INEGI, producers of honey water sold up to 100 liters a day, now they barely sell 100 liters a week. It is important to note that the municipal government does not allow the sale of intoxicating drinks, no matter whether they are natural or artisanal such as pulque, thus affecting the producers' union in their sales, production and hiring of work for the tlachiqueros.
Regarding the issue of predation of this species protected by law, it is not in danger of extinction, but young people do not want to work in the fields anymore, they prefer to seek the American dream or go to the city or the owners of the plots sell their hectares and there is no one to work the lands. For this reason, the tlachiquero invites farmers to reflect on the future of the countryside and tourists not to haggle over the price of aguamiel, pulque or pencas.
Refresh your day with the ancient tradition of pulque.
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What is a tlachiquero?
May 6, 2024
Adriana B. Castrejón
What is a tlachiquero?
May 6, 2024
Adriana B. Castrejón
Mexico and its pre-hispanic history have an ancient relationship between man and traditions. The fundamental myths of the Aztec worldview tell of the benefits of plants, drinks, rituals and traditions. One of them, which persists to this day, is that of the maguey, the properties of the nectar and its production.
Aguamiel, like a traditional Mexican drink, has been extracted from the maguey since 200 BC. and you can drink it directly from the plant or let it ferment and turn it into pulque. In addition, it has medicinal properties that make it an elixir that is not only delicious but also healthy. The aguamiel is also known as clachique, urapi or tlachique and whoever takes it from the maguey pulquero is known as a tlachiquero. The consistency of the drink is honeyed and has a sweet flavor that begins to change after the tlachiquero extracts it with the help of an acocote.
The word tlahchiqui comes from Nahuatl and means “scrape something”, the Tlachiquero is the person in charge of scraping the maguey to extract aguamiel, ferment it and turn it into pulque, about 300 liters of aguamiel are obtained from each maguey. Then it dries up and the plant dies.
The maguey must be approximately 8 to 12 years old so that it is ready to cut the meyolote or the central part of the maguey from which the inflorescence emerges, which is known as gualumbo. Some stalks are cut to process the maguey that will be scrapped for approximately 4 to 12 months. The maguey is scraped every day to obtain the nectar, every time it is scratched, an open wound is left on the plant and the mead flows from there. The mead should be scrapped at least twice a day, avoiding scarring and loss of the mead.
Latest Modification Date: 5/6/24
When is pulque obtained?
When the aguamiel is fermented, it becomes pulque, the aguamiel is extracted with the acocote and placed in containers or canes that will be combined with some seeds. In the field and especially with the maguey plant it does not stop, since the maguey stops scraping, scars and stops giving nectar, which would mean a loss in the harvest.
At present and due to the pandemic, the production of the drink decreased, according to data from INEGI, producers of honey water sold up to 100 liters a day, now they barely sell 100 liters a week. It is important to note that the municipal government does not allow the sale of intoxicating drinks, no matter whether they are natural or artisanal such as pulque, thus affecting the producers' union in their sales, production and hiring of work for the tlachiqueros.
Regarding the issue of predation of this species protected by law, it is not in danger of extinction, but young people do not want to work in the fields anymore, they prefer to seek the American dream or go to the city or the owners of the plots sell their hectares and there is no one to work the lands. For this reason, the tlachiquero invites farmers to reflect on the future of the countryside and tourists not to haggle over the price of aguamiel, pulque or pencas.
Refresh your day with the ancient tradition of pulque.
