Colonche

It is prepared in the states where wild nopal is abundant (Aguascalientes, San Luis Potosi and Zacatecas).

For preparation, the cactus fruits are peeled and crushed to obtain the juice, which is boiled for 2–3 hours.

Tibicos are gelatinous masses of yeasts and bacteria, grown in water with brown sugar.

[1] Amongst other microorganisms responsible for the spontaneous fermentation of colonche, a yeast, Torulopsis taboadae[2] (syn.

In 2003, Teófilo Herrera Suárez, a Mexican mycologist, published a book titled Más allá del pulque y el tepache (Beyond Pulque and Tepache), in which he writes about traditional Mexican alcoholic beverages such as "pozol", "tesgüino" and "colonche".