Pulqueria: The Only One-Stop Pulque Shop
For centuries, pulquerias have been a cornerstone of Mexican culture, as a meeting place for friends to convene over pulque and small tapas such as tacos and tamales.
There really are not enough underground Pulque bars in New York City. In fact, there are none. Well, there were none.
Welcome to Pulqueria, an underground Pulque bar nestled beneath well-established cocktail haunt Apotheke, owned by brother and sister dynamic duo Christopher and Heather Tierney. Upon walking into Pulqueria, it may come across as a typical underground Tequilaria, with a great selection of Mezcal, and perhaps something you've never even heard of, like Pulque. Tequila is great, and Mezcal too, but Pulqueria takes the latter and exposes it for the amazing concoction that it is. Never heard of it? That's because outside of Mexico City, there are no other bars that serve Pulque, which is a Mexican beverage made from agave. Unlike tequila and mezcal which are distilled from agave, Pulque is fermented.
"For centuries, pulquerias have been a cornerstone of Mexican culture, as a meeting place for friends to convene over pulque and small tapas such as tacos and tamales," said the Tierney duo.
The cocktails at Pulqueria are what really give it a special place on the Manhattan cocktail map. While they are able to boast the largest mezcal list in the city, their pulque cocktails, or Curdados de Pulque, are truly outstanding. These concoctions are a mixture of the fermented pulque, plus an array of fresh fruits and vegetables. Some signature selections include the Pulque Clasico, Maiz, and Sandia. And with an excellent selection of tequila and mezcal cocktails as well, Pulqueria attracts an adventurous crowd as well as a stable one.
Having never tried pulque myself before, I was a little nervous to try the Sandia, which is one of the infused pulque cocktails made with watermelon, pulque, mezcal, epazote and lime. This cocktail is like nothing I have ever tasted before. The pulque had a deep and complex flavor from the fermentation, and mixed with the smoky mezcal and the refreshing watermelon, it was truly an extraordinary combination. Topped off with an order of tacos, I had a hard time finding a reason to leave.
