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

More reading:

Foggy, fizzy, buzzy: Searching for the fermented drinks of Mexico on the streets of L.A.

Between heaven and earth, a spirited communion on Day of the Dead

Recipe: Homemade tepache