from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A thick fermented alcoholic beverage made in Mexico from various species of agave.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A milk-colored, somewhat viscous Mexican alcoholic drink made from the fermented sap of certain agave plants.

from the GNU version of the Collaborative International Dictionary of English

  • n. An intoxicating Mexican drink. See agave.

from The Century Dictionary and Cyclopedia

  • n. A fermented drink made in Mexico and some countries of Central America from the juice of the a gave or maguey, Agave Americana.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. fermented Mexican drink from juice of various agave plants especially the maguey


from The American Heritage® Dictionary of the English Language, 4th Edition

American Spanish, from Nahuatl poliuhqui, decomposed, lost.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Spanish pulque, possibly from Nahuatl (see the Spanish section, below).


  • To assist in its fermentation, however, a little old pulque, _Madre pulque_, as it is called, which has fermented for many days, is added to it, and in twenty-four hours after it leaves the plant, you may imbibe it in all its perfection.

    Life in Mexico

  • Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one.

    Chicken in Pulque Broth: Pollo en Pulque

  • Various types of pozole, mole, whitefish with garlic, fish birria, chichicuilotes (birds indigenous to the Jalisco lakeshores) are served, along with bote, a stew made with beef, pork or chicken, with vegetables usually cooked in pulque and served in a thick sauce.

    The cuisine of Jalisco: la cocina tapatia

  • Unlike tequila, another agave-derived drink, pulque is not distilled.

    Lloyd Mexico Economic Report - August 1999

  • Johnny tells me that pulque is used in many recipes here in central Mexico and that his Mexican wife Estela considers it part of the culinary experience of the country.

    Just One And I Have To Go - The Joys Of Pulque

  • Once allowed only to Aztec nobles and priests, pulque is produced by cutting out the center of a Maguey cactus and collecting the liquid which rises from it.

    Just One And I Have To Go - The Joys Of Pulque

  • Before it can flower, they cut the stalk out, and the center of the plant fills with the sap they call pulque.

    Burning Tower

  • From the mild pulque is distilled a rum called mescal.

    Six Months in Mexico

  • The pulque is collected in jars that the gatherers carry suspended from their shoulders.

    Six Months in Mexico

  • Then we invariably have frijoles (brown beans stewed), hot tortillas – and this being in the country, pulque is the universal beverage.

    Life in Mexico, During a Residence of Two Years in That Country


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  • Usage/historical note (and great story) in comment on cabildo. As a footnote to that comment:

    "Made by Mexicans since ancient times, pulque is an alcoholic beverage derived from the sap of the maguey plant."

    Amy Butler Greenfield, A Perfect Red: Empire, Espionage, and the Quest for the Color of Desire (New York: Harper Collins, 2005), 95 footnote.

    October 5, 2017

  • Somewhere along the beach in the state of Oaxaca, there's a place called Liza's which has a giant container of pulque behind the bar. I think there's a scorpion and some other stuff floating in its milky depths. Whenever a patron gets too rowdy, the bartenders--Liza's sons--offer a contest to see who can drink the most pulque and prove to be the most macho person there. The offending patron will invariably feel the need to compete, and things will quiet down again after said patron almost immediately passes out after a sip or two.

    September 16, 2013

  • "Beautiful, detailed notation by Aída on pulque and the agave plant."

    The No Variations by Luis Chitarroni, translated by Darren Koolman, p 121

    September 16, 2013