|Country of origin||Mexico|
|Region of origin||Aguascalientes, San Luis Potosi and Zacatecas|
|Ingredients||Fruits of "nopal"|
It is a sweet, fizzy beverage. For preparation, the cactus fruits are peeled and crushed to obtain the juice, which is boiled for 2–3 hours. After cooling, the juice is allowed to ferment for a few days. Sometimes old colonche is added as a starter. Another possible starter is "tibicos". Tibicos are gelatinous masses of yeasts and bacteria, grown in water with brown sugar.
In 2003, Teófilo Herrera Suárez, a Mexican mycologist, published a book titled Más allá del pulque y el tepache (“Beyond pulque and tepache”), in which he writes about traditional Mexican alcoholic beverages such as “pozol”, “tesgüino” and “colonche”.
- CHAPTER 4 PRODUCTS OF YEAST FERMENTATION FAO Corporate Document repository
- Ulloa M., Herrera T. (1978). "Torulopsis taboadae, una nueva especie de levadura aislada del colonche de Zacatecas, México". Boletín de la Sociedad Mexicana de Micología. 12: 5–12.