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Alcoholic drinks from State of Mexico
A lightly fermented, sweet drink from the State of Mexico. In the study's variety 1, toasted ground rice and spices are mixed with water and piloncillo (unrefined cane sugar), and a little pulque is added to start a 36–48 hour ferment in a clay pot. It is served at the Cabildo festival of San Martín Ocoxochitepec.
| Rice, washed, toasted and ground10 % | [quintero2012] |
| Spices, ground with the rice2 % cinnamon, 1 % clove, 1 % black pepper | [quintero2012] |
| Water66 % | [quintero2012] |
| Piloncillo (unrefined cane sugar)20 % | [quintero2012] |
| Pulque, to start the fermentation10 % | [quintero2012] |
| Starter | pulque (a little of its sediment, according to one maker), and the remnants of past ferments in the clay pot (Ojeda-Linares et al. 2021); tibicos in a non-traditional version |
Total time across the recorded steps: 36 h – 2 days
What changes: Washed rice is toasted on a comal
Toasted in a frying pan or on a comal. Barley was used before rice took its place. Output: toasted rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A lightly fermented, sweet drink from the State of Mexico. In the study's variety 1, toasted ground rice and spices are mixed with water and piloncillo (unrefined cane sugar), and a little pulque is added to start a 36–48 hour ferment in a clay pot. It is served at the Cabildo festival of San Martín Ocoxochitepec. Made in 4 steps over 36 h – 2 days. The longest step, start it with pulque and let it ferment, takes 36 h – 2 days (Quintero-Salazar B 2012). Pulque, the starter, carries Lactobacillus and Leuconostoc lactic acid bacteria, Saccharomyces cerevisiae and Zymomonas mobilis does most of the fermenting.
| Main step | 36 h – 2 daysReported[quintero2012] | Start it with pulque and let it ferment |
|---|
Modern sambudia is started with pulque and ferments for only 36–48 hours, with piloncillo, rice and spices. The 18th-century zambumbia was toasted barley in water fermented four or five days and sweetened afterwards. Fruit versions with pineapple or orange are, to some makers, really tepache.
One maker told the study that strained sambudia keeps up to a month in a washed, closed bottle in the refrigerator, that straining removes what ferments it so it does not spoil, and that the bottle should be opened slowly because it foams a lot. She washes the bottle, treats it with Microdyn and rinses it.
Every number is labelled with how it is known. How this atlas is made
A drink called sambumbia or zambumbia is recorded in New Spain in the 18th century. A 2012 ethnographic study found it still made in three communities of Ixtapan del Oro, most of all in San Martín Ocoxochitepec, where each new mayordomo brings a flower-decked clay jar of it to the Cabildo festival on the second Monday of Easter. Of the households that knew how to make it, 53 % no longer did.
