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Alcoholic drinks from Mexico
Zambumbia is a Mexican alcoholic drink of toasted barley and water. An 18th-century recipe, quoted by Quintero-Salazar and colleagues (2012), has the barley toasted, coarsely ground and left in water for four or five days, then sweetened. The FAO survey of fermented cereals, after Wacher-Rodarte (1995), gives 3–4 days and brown sugar. The sambumbia made in the State of Mexico today matches the old barley recipe poorly; it is started with pulque, fruit or tibicos.
| Toasted barley | [fao138] |
| Water | [fao138] |
| Brown sugar | Added after the fermentation[fao138] |
Total time across the recorded steps: 3 days – 5 days
What changes: Barley grains are toasted before they go into water
Output: toasted barley.
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
Zambumbia is a Mexican alcoholic drink of toasted barley and water. An 18th-century recipe, quoted by Quintero-Salazar and colleagues (2012), has the barley toasted, coarsely ground and left in water for four or five days, then sweetened. The FAO survey of fermented cereals, after Wacher-Rodarte (1995), gives 3–4 days and brown sugar. The sambumbia made in the State of Mexico today matches the old barley recipe poorly; it is started with pulque, fruit or tibicos. Made in 5 steps over 3 days – 5 days. The longest step, ferment the toasted barley in water, takes 3–5 days (Lorence-Quiñones A 1999).
| Main step | 3–5 daysReported[fao138][quintero2012] | Ferment the toasted barley in water |
|---|
Most of the Mexican drinks in the same FAO table are made from maize. Zambumbia is made from toasted barley, and its sugar is added after the fermentation, not before.
For the modern pulque-based sambumbia of Ixtapan del Oro, one maker told Quintero-Salazar and colleagues (2012) that it keeps up to a month in the refrigerator if it is strained first, because straining removes what ferments it; that advice is not from a study.
Every number is labelled with how it is known. How this atlas is made
Quintero-Salazar and colleagues (2012) quote Moreno de los Arcos (1975), who transcribed a manuscript attributed to Antonio de Pineda (1753–1795) that explains how to make 77 alcoholic drinks drunk in New Spain in the 18th century. Its entry for zambumbia says the toasted, coarsely ground barley is put in water, ferments in four or five days and is sweetened. The same authors found that the sambumbia of Ixtapan del Oro today matches the old recipe poorly. It is started with pulque, fruit or fruit with tibicos, and the pulque kinds ferment 36–48 hours. Their informants said it was drunk more and sold more commonly in past years.
