For hundreds of years, Mexican fermented drinks like tepache, tejuino and pulque were looked down upon by polite society. But a younger generation in Mexico has embraced them for their taste and curative powers.

Now, they’re having a moment in the United States — and becoming a multimillion-dollar industry. Read the full transcript here.

Host: Gustavo Arellano

Guests: L.A. Times food editor Daniel Hernandez

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