Making CHICHA the ancient Mayan-Aztec spirit drink - Part II of Making Vinegars

Making CHICHA is Part two (2) of the three part workshop: Making Vinegars from tropical seasonal and local fruit. Ancient Latin American culture (Mayas-Aztecs) has been fermenting food and drink for thousands of years. Vinegars were made from tropical fruits like pineapple and later from bananas using natural fermenting agents. And corn was used to make CHICHA, a spiritual and ceremonial licor. Francisco Jimenez from Costa Rica, brings together all these traditions as he demonstrates how to make CHICHA and sheds light on its importance in Mayan-Aztec ceremony.