Pulque.

Pulque, known as the "nectar of the gods," is an ancestral Mexican drink that has been appreciated since pre-Hispanic times for both its cultural value and its nutritional and medicinal properties. Made from aguamiel extracted from the maguey, this drink has transcended centuries, conquering palates and now, scientific laboratories that explore its probiotic potential.

Probiotic Properties of Pulque

In its fermentation process, pulque develops a rich diversity of microorganisms, among which bacteria such as Zymomonas sp., Lactobacillus sp., and yeasts such as Saccharomyces sp. stand out. These beneficial bacteria have a significant impact on health:

● Prevention of gastrointestinal infections: Pulque microorganisms help strengthen the intestinal microbiota, creating a hostile environment for harmful bacteria.

● Cholesterol regulation: Initial studies suggest that these probiotics may help maintain healthy blood cholesterol levels.

● Optimizing nutrient absorption: By improving intestinal function, pulque promotes better assimilation of essential vitamins and minerals.

Although its use as a natural remedy has now taken a backseat, it is important to remember that in pre-Hispanic times it was considered an ally in treating digestive diseases and strengthening the immune system.

The Scientific Challenge

Today, Mexican researchers are working hard to isolate and study the beneficial bacteria present in pulque. The biggest challenge is finding a way to transport these probiotics to the human digestive tract without losing their effectiveness in the process. Although supplements and foods derived from this research are being developed, there is still much to be done to integrate the benefits of pulque in a massive and accessible way.

Pulque and its Place in the Puerto Vallarta Community

In Puerto Vallarta, a destination known for its cultural and gastronomic richness, pulque has a special place. Although it is not native to the region, its popularity has been increasing thanks to its unique flavor and connection to Mexican roots. Pulquerías and cultural festivals in the municipality have helped introduce this drink to tourists and locals, awakening interest in its history and properties.

In addition, the Vallarta community, with its growing interest in healthy lifestyle habits, could adopt pulque as a natural probiotic option, especially in an environment where local gastronomy includes foods rich in fiber and nutrients, such as ceviche and aguachile. The combination of a balanced diet with moderate consumption of pulque could be a great ally for intestinal health.

Promoting Pulque as Cultural Heritage

Pulque is not just a drink, it is a symbol of cultural resistance. In Puerto Vallarta, spaces such as markets and cultural centers can serve as platforms for workshops and events that educate the population about its production, properties, and historical legacy. Promoting the conscious consumption of this drink could strengthen the bond of the people of Vallarta with the Mexican identity.

The Future of Pulque in Vallarta and Beyond

With local initiatives that seek to rescue traditions, pulque has the potential to become an emblem of the fusion between the ancestral and the contemporary. Let us imagine a future where small producers in the region collide with scientific research projects to create products derived from pulque, such as bottled probiotics or innovative fermented drinks.

In conclusion, pulque is much more than a traditional drink; it is a bridge between the past and the present, between culture and science. Puerto Vallarta, with its vibrant spirit and interest in gastronomic diversity, could become a benchmark for the revaluation of this "nectar of the gods." As science advances, let us continue to enjoy pulque and its role as a living symbol of our roots.