The word comes from the Nahuatl tepache ìtepiatlî which means corn drink was made ​​with this cereal but now its most famous is produced by the mixture of pineapple and sugar.

One of the most popular fermented beverage of Mexico, as it usually has a low alcohol level in form of processing (less than 1% Alc. Vol), the custom of making this drink with corn continues in several communities especially Indians of Mexico, as in the states of Oaxaca, Queretaro, Guerrero, Sonora, Yucatan and Chiapas, where a higher alcohol level was subject to Mayan religious cults.

Today in Chiapas, tepache is made for both home and commercial use, although the quantity produced has been slowing due to the introduction of industrialized beverages. Its use is relatively common, although not particularly for any celebration. In some parts of the state is also known as chicha.

Required to produce pineapple skins, sugar or panela (brown sugar)to taste and water. Although produced in various parts of the state is consumed more frequently in Tuxtla Gutierrez and Tapachula.