Pan de Pulque

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This article is a desperate little piece of fakery: pan de pulque is, the author admits, no longer made with any of the original ingredients. OK, it’s still braided (not “rolled out in a braid” and more than challah is), and still made in Mexico, but otherwise it has nothing to do with the original, which may be made by a few traditional bakers but is hardly available to a wide public. The claim that pulque was added to the bread made for Spanish priests and friars as a sneaky offering to native gods is almost certainly modern nonsense made for the tourist trade. Pulque was added, the author well knows, from the very beginning. That’s because pulque is not just a fermented drink but a fermentING drink–that is, the yeast is still alive, and will therefore cause bread to rise (particularly one that was originally made with honey, a sugar the yeasts will feed on). In short, it was an essential ingredient from the beginning. No record exists of man’s discovry of fermentation, one of Mother Nature’s great gifts, so people are tempted to make up stories that writers should be skeptical of.