What is colonche and what is it used for?

Colonche is particularly popular in states like Zacatecas and San Luis Potosí, as it originated in that region of the Bajío region more than 2,000 years ago. The drink, which has remained popular and popular, is also known as nochol.

What is colonche?

Colonche is a pre-Hispanic drink obtained from the fermentation of the red cardona tuna , a seasonal fruit harvested between July and October .

According to the Ministry of Agriculture and Rural Development , its consumption dates back at least two millennia; its sweet flavor and thick texture are reminiscent of pulque, albeit with a completely different profile .

What is the origin of the colonche?

According to the book " Beyond Pulque and Tepache " (UNAM, 2003), colonche was widely consumed in San Luis Potosí during the 19th century. Although its production is concentrated in a few communities, there are records of its presence in Chihuahua, Guanajuato, Hidalgo, and even Baja California .

Its variety of preparations comes from this very place. For example, in Zacatecas , it's sweetened with sugar, and in San Luis Potosí, cinnamon is added.

Currently, groups like "Jóvenes en San Mateo Texcalyacac" are resuming the production of colonche to prevent its disappearance.

Read: Get the second product at half price for Soriana's Julio Regalado. How do you prepare colonche?

The process begins with peeling the prickly pears , completely removing the husks. The pulp is then squeezed to obtain the juice , taking care to remove all the seeds.

This juice is boiled for 20 or 25 minutes and then left to stand for 3 to 4 days, the time needed for it to ferment naturally without spoiling or taking on an acidic taste.

If you want to speed up fermentation, you can add the previously cleaned peels.

The secret lies in the resting time: neither too short nor too long. After four days, you have a slightly fizzy drink (similar to pulque), but with a very different flavor.

What are the benefits of colonche?

According to the UNAM Institute of Biology, colonche provides several nutrients to the body. While it's not a "miracle" drink, its consumption can have positive effects because:

It is rich in antioxidants : Red tuna contains betalains, which help fight free radicals and cell damage.
And a natural anti-inflammatory : Some compounds in the fruit could help reduce chronic inflammation.
Provides vitamins and minerals : It is a source of vitamin C, magnesium and potassium, ideal for strengthening the immune system and the body's balance.
It is an intestinal regulator : Thanks to its fiber content, it can help improve digestion.
Natural probiotics : As it is fermented, it strengthens the intestinal flora and improves digestive health.

However, its consumption should be moderate because in some regions a percentage of alcohol is added.

Colonche is much more than a traditional drink: it's a way to reconnect with the land, with ancient flavors, and with a culinary culture that is often lost.

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