Most popular with the pulque renegades is Las Duelistas (Aranda 30), near the San Juan market.
The boy funnelled the pulque into two used 2L soda bottles and closed the top.
After finishing the bucket, my Mexican friends asked if I was ready to try pure pulque.
Though it is made from the same plant as tequila (the magical maguey), pulque is not distilled.
Pulque is a private quaff, an old-fashioned one at that, and it remains largely unknown to the public palate.
On any given afternoon, pierced, black-clad youth crowd around tables sharing mugs of pulque from pink and blue plastic buckets.
Pulque has been consumed by Mexicans since Aztec times and no fewer than four Aztec deities are devoted to the beverage.
The room-temperature pulque might not have been as refreshing as sipping an ice-cold cerveza, but at that moment, it tasted just right.
No drink is more Mexican than pulque, not even tequila or mescal.
He sat in front of a water cooler full of chalk-white pulque.
But it has been adopted by students who engage in intellectual pursuits like playing chess or reading history as they sip their pulque.
Apparently, the beverage I had just ingested was curado, or cured pulque, in this case mixed with oatmeal, which explained the slight sweetness.
Having graduated from the grunge, pulque seems poised for broader acceptance.
In addition to such iconic items as mescal -- another previously disdained drink that is regaining cachet -- and toasted grasshoppers, they keep an urn of pulque behind the counter.
My first battle with pulque was in the centre of Mexico City at a pulqueria called La Risa, whose saloon-style swinging doors have been open to pulque faithful since 1903.
To the crowd of young Mexicans carrying on behind the swinging doors of a pulque parlour one Saturday afternoon, participating in a cultural revival is perhaps the last thing on their minds.
Pulque curado, which is mixed with any number of flavours but usually fruit, became popular in the early 19th Century, perhaps as a way to make the beverage palatable to more people.
Sometimes called drool, Babylon, bear soup, vulture soup, white face, moustache broth, chalk and nectar of the gods, pulque is the sort of drink you have to learn to like, if only because you have never tasted anything like it before.
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