Researchers are looking how to use Mexico traditional fermented beverages as a source of inspiration for healthy beverages.

Drinks such as Tepache (a fermented beverage made from pineapple), Tesguino (an artisanal corn beer) and Colonche (a red alcoholic drink made from pricky pear) have been in demand in Tucson (Arizona, US), already since 2015. Other types of beverages that researchers look are beverages made of maize, agave, cacti, palm as well as balche beverages, which is a drink resulted from the fermentation of bark from several Lonchocarpus species mixed with honey, produced since the Mayan times.