Tepache Sazón

What is Tepache?

Tepache Sazón is made from a traditional recipe in the coastal Mexican village of San Pancho, Nayarit. We crush and ferment locally-grown, hand-harvested fruit with an emphasis on freshness and ripeness.

What is Tepache?
Tepache Sazon Hands clinking bottle in celebration to summer sky

A Mexican Tradition

All across Mexico in local street markets, homes, bars, and restaurants you’ll find a vast array of fermented food and drinks bubbling away. From agave sap to corn, cocoa, prickly pear and seasonal fruit concoctions, Mexico boasts an estimated 200 types of fermented wonders.


The word Sazón in Mexican food culture means the special culinary touch that makes something extraordinary, and that is exactly what tepache is, with each individual creating their unique tepache through reinterpretation.

Tepache Sazon illustration leopard
Tepache Sazon El Gallo Bar in San Pancho

High-quality, perfectly ripe fruit is the most important ingredient for making our tepache.

Tepache Sazon illustrated pineapple

Our Home in San Pancho

Tepache Sazón is produced on the Pacific coast of Mexico in the town of San Pancho, Nayarit, surrounded by tropical fruit farms including pineapple, mango, guava, lychee, melons, and passionfruit. Our pineapple fields are located only a short distance from our tepacheria, which is the only production facility of its kind in the region.

tepache sazon no single recipe for tepache

Paso A Paso

Today, tepache is commonly known for being made with pineapple, piloncillo, and a pinch of cinnamon, but here in Mexico tepache is also made with all types of tropical fruits, herbs, and spices. Styles change from region-to-region and often depend on the local seasonal fruit and ingredients available.