The Dish: Tepache from La Jefa in Center City Philadelphia
PHILADELPHIA (WPVI) -- In this edition of The Dish, we head to La Jefa in Center City to make one of their signature drinks.
The eatery was a 2026 James Beard Award semifinalist for Outstanding Professional in Beverage Service.
They're known for their cocktail program, and today, we're making something you can sip with or without alcohol.
It's a slightly fizzy, slightly tangy fermented Mexican beverage called tepache, similar to a kombucha, and very easy to make.
It harkens back to the family's roots.
Owner Dan Suro calls La Jefa a slice of "Guadaladelphia," where Guadalajara meets Philadelphia.
La Jefa is a Mexican-inspired all-day café and cocktail bar.
"The whole thing is based off of the whole mission of Tequilas, and what it was trying to do," says Suro. "Now we just have a new space and a new fun bar to do that in."
Suro's father, David, opened Tequilas on Locust Street in 1986.
A kitchen fire in 2023 shut down the location, but last year, they reopened and added La Jefa right behind it, with an entrance on Latimer Street.
"The fire happened, and it was the idea of La Jefa that got us through it," Suro says.
He named it in memory of his mother, Annette.
They called her "la jefa," or "the boss."
"She was the mother figure to a lot of people who worked here for a very long time," says Suro.
He says the space, that's open all day, from coffee to cocktails, has her non-stop energy.
"You could literally come here and have three different dining experiences," he says. "You could stay here all day and all night."
From homemade pastries and coffee drinks to breakfast dishes, dinner options, and cocktails, the options are endless.
La Jefa has a unique pulse. You can feel the rebirth.
The sign on the wall says: "You've come a long way, baby."
And truly, the Suro family has done just that.
Tepache recipe from La Jefa's:
Ingredients:
- 1 pineapple
- 1 gallon of filtered water
- 2 piloncillo cones (hardened sugar cane - you can purchase this at a specialty store)
- 2 sticks of cinnamon
- 1 pinch each of clove and star anise
- 1 pinch of sea salt
Directions:
1. Cut the pineapple and add the core, top, and skins to a large pot or jug
2. Add the piloncillo cones, spices, and a cup of freshly squeezed pineapple juice
3. Add one quart of water
4. Cover that with a clean kitchen towel or cheesecloth and tie a string around it to hold it in place
5. Leave it on the counter, at room temperature, for 4 or 5 days
6. Stir once a day
7. When it's ready, chill and serve
Note: To make it a cocktail, just add tequila!
