Costalegre suited for the cultivation of the blue agave plant, which is used as the base for tequila. Traditional alcoholic drinks Aguamiel and Pulque are made from the same plants used to produce tequila. Along the streets of the town street vendors sell Tejuino, a cold beverage made from fermented corn. Tepache is also found on these places, a drink made out of the flesh and rind of the pineapple, sweetened with brown sugar and cinnamon. Both are slightly fermented and have a minimal alcohol content. Dishes of Jalisco include Birria, (a spicy meat stew, made of goat,cow or iguana meat),
Agave nectar as its primary sugar, agave syrup (56% fructose) is similar in fructose content to high-fructose corn syrup (55% fructose content), the most common sweetener used in US manufactured beverages. In a tablespoon amount (about 25 ml or grams), agave syrup supplies 78 calories, an amount similar to the value per tablespoon for high-fructose corn syrup (70 calories). Agave nectar Agave nectar (more accurately, agave syrup) is a sweetener commercially produced from several species of agave, including "Agave tequilana" (blue agave) and "Agave salmiana". Agave syrup contains fructose as a carbohydrate providing sweetening properties. To produce agave syrup from the "Agave