Learn how to prepare Colonche traditional Mexican drink

León, Guanajuato.- Mexico, has a great variety of traditional drinks, one of them is the colonche or nochol, it is quite old, it is estimated that its creation dates back two thousand years, like the precious pulque. Colonche is a fermented drink that was created in pre-Hispanic times is produced in: Guanajuato, Aguascalientes, Jalisco, San Luis Potosí and Zacatecas.  It is also popularly known as tuna blood, has a low alcohol content, is a seasonal drink, because it can only be prepared and tasted in the months of July and October, which is when the nopal bears fruit. The procedure for preparation remains the same for two thousand years, it is carried out as follows: first the prickly pears are collected, peeled and squeezed, then strained through a sieve of ixtle or straw to remove the seeds. The juice obtained is boiled and left to rest so that it ferments naturally.  The color of the colonche is red with some bluish tones. The aroma is fresh, light and its consistency a viscose. According to information from the Ministry of Agriculture and Rural Development of the Government of Mexico, the drink is at risk of disappearing, it is important that people know this refreshing drink in order to preserve their consumption, but above all preserve the tradition of consuming the sweet flavor. We recommend you read: In Guanajuato activities have been carried out so that this millenary tradition does not disappear, in the municipality of San Felipe the Colonche Fair is held on the second weekend of September that aims to rescue and promote the consumption of the drink in one of the regions where it is born, which is the community of Laguna de Guadalupe. In this hot weather, enjoy the preparation of this ancient drink that is also full of vitamins.   Know León, Guanajuato, has five inclusive tourist routes 

Original source in Spanish