Mexicans have been brewing pulque from the juice of cactus-like maguey plants for centuries, but the viscous, beer-like beverage fell out of favor starting in the 1970s as pulque got a bad reputation as a peasant's drink. The number of producers, consumers and bars known as "pulquerias" dwindled.
But now, the nutrient-rich drink is making a comeback among a new generation of Mexicans.
The Aztecs of Mexico's central highlands revered pulque, pronounced POOL-kay, reserving it for the highest social classes and the most august occasions.
Today, pulque is available in numerous flavors and strengths . . .
