Regarded as an ethnohistorical treasure, the Popol Wuj narrative has been read exclusively as a freestanding, self-contained text used to inquire into a history far removed from when it was actually created. Consequently, the colonial context of the text itself has been minimized, including the central role of Dominican friar Francisco Ximénez as transcriber and translator of the only copy in existence. The present study delineates a historical trajectory of the Popol Wuj, reframing the narrative within its colonial ecclesiastic context. It explores the physical structure of Friar Ximénez’s 18th-century manuscript, preserved as MS 1515 by the Newberry Library in Chicago, to demonstrate that his work was first and foremost a series of religious treatises intended to carry out the conversion of the K’iche’ to Christianity. As a cautionary word, rather than revisiting the old, biased approach of questioning the authenticity and authorship of this Popol Wuj narrative, the current study suggests a broader reading, addressing the complexities intrinsic in this text, particularly the fact that the narrative was the result of the cultural contact between mendicant friars, whose main objective was to evangelize, and indigenous groups, who strived to maintain their cultural continuity by recording their oral history in the face of such a threat. Finally, this study invites scholars to ponder on the implications that the present structure of Ximénez’s manuscript (MS 1515) presents for future Popol Wuj studies as the narrative enters the age of electronic information and digital imaging.
Pulque, the alcoholic beverage of pre-Columbian highland Mesoamerica is the fermented derivative of aguamiel, the juice or sap of the agave known as agave pulquero—principally Agave salmiana. Aguamiel is a sweet, somewhat heavy juice that collects in a scraped out basin in the heart of the agave pulquero and, unless refrigerated, rapidly ferments into the alcoholic pulque. The agents of fermentation are ambient and plant-colonizing bacteria and yeasts. Fresh pulque is a frothy, cloudy brew with a slightly sour taste, usually containing around 2 percent alcohol or somewhat higher, meaning it can be drunk in large quantities without intoxicating the imbiber. Although it is a nutritious drink, consumption was condemned by Spaniards in varying degrees during the Colonial Period. Its popularity in contemporary southern Mexico is increasing after more than a century of persecution and public disparagement. Pulque figures prominently in pre- and post-Columbian Mesoamerican history.
Production of tequila and mezcal is completely different from production of pulque. The former are distilled from the pressed juice (tepache) of macerated and roasted hearts of certain agaves. The juice is fermented in vats for several days, then heated in a still, evaporated, and condensed. Tequila, by law is made from A. tequilana, and mezcal by custom is made primarily from A. angustifolia. Both these distillates contain about 40 percent alcohol. Pulque is a naturally occurring product consumed by native peoples for at least two millennia. Tequila and mezcal are industrial products derived from processes introduced into the Americas by Europeans.