TepacheThis drink is made all over Mexico. Older versions had the drink fermented with barley, which took two to three days to ferment. With beer, fermentation only takes 24 hours. When I served this drink to friends and cooking students, it was a hit. Piloncillo is Mexican raw sugar that's formed into hard cones or disks. If not available, dark brown sugar works fine. Canela is the type of cinnamon used in Mexico. Canela cinnamon sticks and piloncillo are both available in Mexican markets and in the Mexican section of some supermarkets.