Tepache's origins can be traced to the indigenous peoples of Mesoamerica, including the Aztecs and Mayans. Pineapples, native to the tropical regions of the Americas, were a significant part of their diet at the time!

During the Spanish expeditions, “tepache” was made using different substrates like agave, corn and plums. The thing they all had in common was a spontaneous fermentation, meaning whatever microbes were on the fruit or in the air fermented the substrate.