Pulqueria “Las Duelistas”: Drinking it Old School in Mexico City

As soon as you step foot in any part of Mexico you will quickly realize that Mexicans love beer. A cold, frosty chela will be readily available at an airport sandwich shop before you hop on your flight as well as be given to you free of charge aboard a Mexican airline if you ask nicely enough. Furthermore, what we call a “40” oz, they call a “Caguama” and it actually has 22% (1.2 Liters of beer to be exact) more beer than any 40 oz in the U.S. But before there was beer, their was pulque, the ultra-viscous libation of my pre-hispanic ancestors made from the fermented sap of the Maguey plant (Century Plant).

As a coming-of-aging Mexican-American pocho on the quest to find his opposing dual self-identity, I have sought to imbibe this elusive drink voraciously. Perhaps because it is portrayed as the official drink of thick-moustache’d Mexican revolutionaries, the heroes of the modern day literate chicano. Or maybe because it conforms to my punk-rock way of living… an alternative option that a dedicated few choose to produce and drink? Sounds like the perfect alcohol correquesite for a latino that is into punk-rock to me! Whatever it is, I am fascinated with this drink and I treat it as French Romantics treated absinthe, drinking it for deep self-reflection but ultimately, as an homage to my pre-conquista roots.

Every time I am in the motherland of my parents, I make it a point to hunt and drink pulque at least once during my short visits. Last year, I was lucky enough to actually witness how it is produced while I stayed at my tio Aurelio’s rancho in Nopala, Hidalgo. I think it was a turning point in my adult life.

First, the maguey plants needs to be “castrated” before any pulque can be acquired, that is, the tall tree-like stalk that grows from the middle of the plant is chopped and pulled off. Where the stalk was, there is now the chamber where the illustrious “Aguamiel” sap water collects. According to my uncle’s friend who drinks pulque daily, the plant produces sap three times a day, perfect for the human dietary meal plan of three meals a day. Coincidence? I think not!

Fresh from the plant, the aguamiel it is not yet alcoholic, at this point it is considered medicinal and tastes similar to drinking fresh unsweetened aloe-vera juice. As bacteria are introduced to it, the fermentation begins. After a few hours it is finally pulque. Fresh, raw pulque is like yogurt and has probiotics actually!

The Modern Pulquero
The pulquero tools
La Aguamiel
Aguamiel chamber
La Resadura Del Maguey
Maguey shavings

Anyways, the pulquero uses what I can only explain as a big-ass pipette that he sticks under his armpit to squeeze and suck up the sap and then empty out in an old plastic bottle. The pulquero must be cautious and wear this leather forearm protector, as the maguey surface around the chamber is highly irritant to the skin. Like anything else a man treasures, he must groom and maintain the maguey. In this case, he uses a sharp wedge to shave the dried surface around the spherical sap chamber. But like everything else in this world, the Maguey does not live forever. After the plant is actually old enough to produce pulque (at about 8-9 years of age), the Maguey slowly dies after each offering of its elixir, lasting only about 1-2 years shortly thereafter. It is pretty sad too, the plant slowly droops and weathers, until its completely brown and decomposed.

Ok, ok enough with my chicano-pulque 101-Dissertation stuff, back to Los Duelistas!

pulqueria duelistas
Pulqueria Los Duelistas: Signage

So, somewhere along my three-year strong twitter neuroticism, I stumbled into the account for @LaPulqueria “Los Duelistas”. They post their flavors daily, one day it would be “Martes de Maracuya” (Passionfruit Tuesday) another day it would be Jueves de Tuna Roja (Cactus Fruit Thursday) and so on and so on. Day after day, I would be tempted by their pulques, only to realize I was thousands of miles away in LA. Well, not today!

The pulqueria is located just down the street from the “San Juan de Letran” metro stop on the green line. The Aztec-graffiti layered façade shows you the new school qualities of the place, while the Mexican saloon-style swinging doors demonstrate traditional Pulquete architecture.

pulqueria ambiance
Hey! Mexico has hipsters too!

At about five pm, the place was hella-cracking with local Mexican hipsters and rasta (dreadlocks) touting brown bohemians alike. Pulque attracts the roots-revering, conscious youth of Mexico. Nobody in the room was above 30 years old. Well, except for the seasoned old servers who hustled the drinks. But even then, the old man pictured on the facebook page sported his stud belt proudly as he reached over to take peoples orders promptly. Only two flavors (out of five) were left: a fluorescent green apio(celery) and a creamy avena (oatmeal). Late 90’s U.S alternative rock favorites were being bumped loudly. A pitcher of each please!

These flavored pulques are known as “curados” (cured) pulques. And they are made by blending the unsweetened sour-as-hell natural stuff with other pureed flavorings and then letting it rest for a couple of hours for the flavors to marry. The first pitcher to arrive was the avena flavored one. After pouring it out into the plastic cups used to drink it, I now knew why Anthony Bourdain best described it as “Ryan Seacrest’s love juice”.

oatmeal pulque
Cinnamon-sprinkled oat flavored pulque at Las Duelistas
pulque viscosity porn
Pulque viscosity porn

The cloudy liquid was as thick as the sickest loogie you ever coughed up in your life but yet tasted so heavenly. It was sprinkled with cinnamon and tasted like a sweet kefir-kombucha-yogurt-adult milkshake-super-drink hybrid. It is served at room temperature so its flavor and signature viscosity is wholly unabashed and thoroughly enjoyed. The celery cured one was a lot lighter and less sweet, I actually preferred it to the oat version for that reason.

I quickly guzzled mine and ended up drinking my friends leftovers of their’s too. Not to mention still ordered an uncured and unsweetened aka. ultra-sour “blanco” pulque to taste. They wanted to progress to the next bar already and drink beer already but I could care less. I ended up going with them and drinking three “Leon” caguamas through the evening. But even the dark, Mexico-only “Munich” style beer was no match for my pulque-lined stomach anymore…

otro pulkito?

Pulqueria Los Duelistas
Aranda 28, Col
Centro (entre Ayuntamiento y Puente Peredo)
Ciudad de México, Mexico
Tel: 5513940958
Twitter: @LaPulqueria

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The Glutster

Freelance writer and desmadroso reporting on food, booze, punk rock & beaner culture in East L.A. & Beyond. Contains less than 1% structure and/or censure.

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