Colonche is an alcoholic red coloured drink made by Mexicans for thousands of years with tuna, the fruits of "nopal" (Opuntia cacti), especially with tuna cardona, the fruits of Opuntia streptacantha.
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.