Pulque De Tuna O Sangre De Conejo

This vibrant recipe hails from late 19th-century Mexico, published in 1890 in 'La Cocina en el Bolsillo No. 9' by Antonio Vanegas Arroyo. This was a period of burgeoning urban culture and the popularization of street foods and traditional drinks. Pulque, a centuries-old agave fermentation, was at its height as the 'drink of the people.' Creative variations like this fruity 'Sangre de Conejo' (Rabbit's Blood), with its bold color and festive flavors, were especially popular in cantinas and during fiestas, signaling both culinary creativity and the joy of community imbibing. The addition of fruits and spices reflects both local abundance and the evolving palate of Porfirian Mexico, bridging indigenous traditions with urban modernity. The suggestion of adding tequila to each glass hints at shifting alcoholic fashions as modern distillates made their way into daily life.

Traditionally, tunas would be peeled by hand, using a sharp knife or machete. Clay or earthenware pots (ollas de barro) or large copper cauldrons were used for boiling and infusing flavors. Straining would be done through cloths or fine sieves. For fermentation and serving, large jugs or wooden barrels were common, with wooden ladles for mixing and pouring. Fruits and nuts were chopped using knives and wooden cutting boards. Serving glasses would be simple clay or glass tumblers.