Points You Need to Learn Before Entering the Pulqueria, Tequila's Time Honored Family Member
Most pulque is ingested in watering holes labeled "pulquerías". At the outset of the twentieth century, there were around 1,one thousand of these in Mexico City alone. By the early Twentieth century, pulquerías grew to be socially established, and a few were destinations of fantastic beauty. Yet whether for affluent or poor, a pair of characteristics stood out within these taverns, random or snappy names and drawings embellishing the wall surfaces. Business names included (translated) "My Office," "Memories of the Future," "Drink and Go," I'm Waiting for You Here at the Corner" and, across the street from the National Chamber of Deputies, "The Recreation Center of Those Across the Street." Diego Rivera stated that probably the most important manifestations of Mexican painting was the drawings that embellished the facades and interiors of pulquerías.
One particular culture reused at all pulquerias at the outset of the twentieth century was to disperse sawdust on to the floor. Very much the same as today's tradition of pouring out a bit of liquor onto the ground for good friends that have passed on, the custom during those times was to take up a pulque-drinking session by dropping a little on the ground. However, the reasoning back then was to offer the spill to Mother Earth, not lost friends.
Old-school pulquerías are usually like clubs with closed membership, with everyday visitors overlooked or typically stared at. Routine outings and significant consumption of the drink tends to win validation. While certain facilities may forbid women, it is much more usual for the establishment to supply a distinct seating space for them. Intermingling of the sexes was not allowed. In the more outlying regions of Hidalgo and Tlaxcala, where the vast majority of pulque is produced, the pulque is more fresh and much better. A retailer typically shows a bright white flag over the entrance door when a fresh new shipment has arrived.
As a rule, pulque is dished up from great barrels on ice, and served in glasses, employing a "jicara", which is actually a half of a calabash tree gourd. The bartender is known as a "jicarero".
In a pulquería, the expression "cruzado" would mean something like "bottoms up". Traditional glassware for pulque add to the mystery. Glasses have colorful titles and may mirror a client's capacity to drink pulque. Huge two-liter glasses are known as "macetas" (flower pots), one-liter glasses are known as Cañones (cannons), half-liters are Chivitos (little goats), quarter-liter glasses are Catrinas (dandy), and eighth-liter glasses are Tornillos (screws). Routinely, these glasses are produced from a greenish, hand blown glass. Pulque can be consumed straight from the barrel or can have a number of additives like fruit or nuts combined in. Pulque prepared by doing this is called “curado” or cured.
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