The “poliuhqui”, “broken” in Nahuatl, is a very nutritious drink. It’s high in protein and vitamins and minerals such as C, B1, B2, riboflavin, thiamine, niacin and folic acid. But what makes it so special is that it’s also an alcoholic beverage, obtained by the fermentation of “aguamiel” which is the sugary sap of some species of agaves.
Pulque existed before the arrival of Europeans to the current Mexican territory, and its use was reserved for soldiers and elderly people. During colonial times, however, people stopped drinking it, mostly because of the bad reputation given to it by beer companies that saw in pulque one of their biggest competitors.
If you haven’t tried it yet, I suggest you to do it after it’s freshly made in the morning, when it has very little alcohol content. As the hours pass, it increases their bittersweet taste and its level of alcohol.