What Is This Pajarete You Speak Of?

When I was a kid, every few years we would get to visit family in Mexico.  We would travel here, there and everywhere, but mostly we would spend our time in Mazamitla, Jaliso.  Mazamitla, from the Nahuatl word "place where arrows to hunt deer are made", was founded by the Aztecs in 1165 and is located in south-central Jalisco.

On our visits, my grandpa would take us to "el pajarete" (pronounced pah-hah-REH-teh).  For all of you skim milk, pregnant, or squeamish people, this may not be for you.  Early on a Sunday morning (or any other day really) you gather up a few important items; mugs, sugar, a cinnamony Mexican "barra de chocolate", and a bottle of the good stuff . . . grain alcohol, tequila or something similar.   How early is early?  Early as in when the dairy farmers are getting up to milk the cows early.  Some may still be hung over from the night before. 

It isn't unusual for someone in the group to be carrying a guitar.  If you are going to have a slightly alcoholic beverage or three so early in the morning, someone is going to break out in song!  It usually is much more fun to go for pajarete with a group of people anyway and someone is very likely to believe they really can sing!

Once you get to the farm, everyone grabs their clay mug and in it goes the sugar, chocolate, and the alcohol or "piquete".  The alcohol is meant to kill any bacteria in the milk.  It only takes a splash but some mugs may have more than others and those are the people who will be singing by the time you leave!   The mug is then filled with the milk straight from the cow and makes a frothy, chocolaty drink which is pajarete!

Other Unusual Mexican Drinks

- Tejuino: a drink made of the same "masa" (dough) used to make tamales and tortillas mixed with water and sweetened with "piloncillo" (cone-shaped brown sugar). It is boiled to thicken and then allowed to slightly ferment.  It is served cold with lemon or lime juice, a pinch of salt and a scoop of shaved ice.

- Aguamiel: The nectar from the "maguey" plant.

- Pulque: Pulque comes from harvesting mature "maguey" plants.  The top of the plant is cut off and a hole is carved in the middle of the plant then covered.  The nectar which seeps into the hole is called "aguamiel"  (about a gallon two times a day for many months).  It is stored and allowed to ferment in large containers, often with pineapple or other fruits, and reaches about 6% alcohol in just a couple of days.

- Tepache (teh-PAH-cheh): Drink made with pineapple, water and piloncillo which is mixed together and allowed to ferment, but not too much or you will have vinegar!