Pulquería La Canica (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Fourth generation dedicated to pulque
César Ponce Fonseca has been devoted to pulque for four generations. All the magic of the traditional pulquería.
Pulquería La Canica (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
A pre-Hispanic drink, preserved for hundreds of years
Pulquería La Canica (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Keeping the family tradition
The name of La Canica originates from the 1960s and 1970s when there was an emblematic pulquería called La Canica and in tribute to that pulquería this name was given to the place.
Mexico's legacy in a drink
Pulque is a drink that comes from the pre-Hispanic era and is still drunk now in Mexican culture. It is the Mexican drink par excellence. One of the few drinks in the world that upholds the original processes.
The thing about the cured drink is that is has to be made from a purely original product. Without preservatives and especially without any chemicals.
Pulquería La Canica (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Pulque healing
A cured beverage is the preservation or change of taste. It is the mixture of pulque with fruit. To be a good cure several things are needed—aroma, taste and visual appeal— and that it doesn't hurt your stomach.
Pulquería La Canica (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Pulquería La Canica (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Flavors
In the family they have more than 104 different curings. In the pulquería La Canica, they make eight different flavors and at the weekend until 3 p.m. from the traditional flavors like oats, strawberry and celery to the exotic flavors of oyster and red wine.
Pulque is culture
Pulquería La Canica's mission is the preservation of pulque. In addition to promoting it through this bar, they also support cultural events and museums that make the pulque well known.
In addition to offering pulque, La Canica has a pre-Hispanic gastronomic range. Chibote meats, gusanos de maguey (agave worms), Aztec-heart quesadillas, gorditas de chicharrón (pork crackling pancakes) with salsa de tuétano y chapulín (bone marrow and grasshopper salsa) are exceptional. All of them come from the region of the Mexican plateau.
Wonderful pulque, don't deny me your taste.
