When you think of Mexican beverages, your mind might immediately jump to tequila, mezcal, or horchata. But for those in the know, there’s one unique and traditional drink that deserves your attention—tejuino. This ancient Mexican beverage, made from fermented corn, is a cultural staple in certain regions of the country and has a long history dating back to pre-Hispanic times. Refreshing, lightly fermented, and full of character, tejuino is a drink with deep roots in Mexican tradition, often enjoyed during hot summer days.
In this guide, we’ll explore everything there is to know about tejuino. From its fascinating history to the ingredients that make it so special, to how you can make tejuino at home, you’ll discover why this drink has stood the test of time. So grab a glass, and let’s dive into the world of tejuino!
What is Tejuino?
Tejuino is a traditional Mexican drink, most popular in the western part of Mexico, especially in the states of Jalisco and Nayarit. The drink is made from fermented corn dough known as masa and sweetened with piloncillo, an unrefined whole cane sugar. Tejuino is typically served cold, often with a splash of lime juice and a pinch of salt, making it a refreshing beverage for warm weather.
One of the most distinctive features of tejuino is that, unlike other fermented drinks, it’s only lightly fermented. This means that it has a mild alcoholic content, which is significantly lower than that of beers or wines. Traditionally, it’s sold by street vendors and served in clay pots or plastic cups with shaved ice, creating an incredibly cooling and satisfying experience.
The History of Tejuino: A Drink of the Gods
The history of tejuino dates back to pre-Hispanic times, when it was considered a sacred drink by indigenous communities. It is said that the Nahua people, one of the largest indigenous groups in Mexico, referred to tejuino as “the drink of the gods.” It was commonly used in religious ceremonies and rituals due to its spiritual significance.
Tejuino is closely related to pozol and atole, two other ancient corn-based beverages that were important in Mesoamerican cultures. While atole was primarily a hot drink and pozol a thick drink meant for nourishment, tejuino’s refreshing and lightly fermented nature made it ideal for cooling off in the hot climate of western Mexico.
Today, tejuino remains a cultural emblem in many Mexican towns and cities, particularly in Jalisco, where vendors sell it from carts on street corners or at local markets. Despite its long history, tejuino continues to be enjoyed by both locals and visitors, keeping its ancient roots alive in the modern world.
The Ingredients of Tejuino
Making tejuino requires only a few simple ingredients, but each one plays a crucial role in giving the drink its distinctive flavor and texture. The base of tejuino is corn masa, which is the same dough used to make tortillas. Here’s a breakdown of the key ingredients that go into making traditional tejuino:
1. Corn Masa
The heart of tejuino is corn masa, which is made from nixtamalized corn. Nixtamalization is a process in which dried corn is soaked and cooked in an alkaline solution, typically limewater, before being ground into a dough. This process not only makes the corn easier to digest but also enhances its nutritional value, adding important nutrients like calcium and B vitamins.
2. Piloncillo
Piloncillo is an unrefined cane sugar that has a deep, molasses-like flavor. It’s a common sweetener in traditional Mexican recipes and is used in tejuino to balance the slightly sour notes from the fermentation process. Piloncillo is sold in solid cone shapes and needs to be melted down with water to form a syrup before being added to the masa.
3. Lime Juice
Lime juice is added both during the preparation of tejuino and when serving the drink. The tartness of the lime cuts through the sweetness of the piloncillo, adding a zesty and refreshing quality to the beverage.
4. Salt
A pinch of salt is often sprinkled on top of tejuino before serving. The salt enhances the drink’s flavors and adds a savory note that balances the sweetness and acidity.
5. Water
Water is essential for diluting the masa and creating the right consistency for tejuino. The mixture should be thick but drinkable, similar to a smoothie or a milkshake.
How is Tejuino Made?
While tejuino may seem like a simple drink, the process of making it involves several important steps. To truly understand and appreciate this traditional beverage, it’s helpful to know how tejuino is crafted from start to finish.
Step 1: Preparing the Corn Masa
The first step in making tejuino is to prepare the corn masa. If you’re starting with dried corn, you’ll need to nixtamalize it by soaking and cooking it in limewater. However, most people today use store-bought masa to save time. The masa is then diluted with water to create a thick, liquid consistency.
Step 2: Adding Piloncillo
Next, the piloncillo is melted down into a syrup by boiling it with water. Once it’s completely dissolved, the syrup is added to the masa mixture. This sweetens the masa and gives tejuino its rich, caramel-like flavor.
Step 3: Fermentation
The masa and piloncillo mixture is left to ferment for 1-3 days. The length of fermentation will depend on the temperature and your personal preference. A shorter fermentation time will result in a milder flavor and less alcohol, while a longer fermentation will produce a stronger taste with a bit more alcohol content. During the fermentation process, natural yeasts convert the sugars from the piloncillo into alcohol and carbon dioxide, giving tejuino its slight effervescence.
Step 4: Serving the Tejuino
Once the fermentation is complete, the tejuino is chilled and served over ice with a squeeze of lime and a pinch of salt. For an even more authentic experience, you can serve it in a clay cup or a glass jar. Some vendors also add a touch of chili powder for a spicy kick.
Tejuino vs. Tepache: What’s the Difference?
If you’ve ever heard of tepache, you might be wondering how it compares to tejuino. While both drinks are traditional Mexican fermented beverages, they are quite different in terms of ingredients and preparation.
Tepache is made from fermented pineapple and sweetened with piloncillo, much like tejuino. However, tepache is usually more alcoholic due to its longer fermentation time. It also has a fruity flavor thanks to the pineapple, whereas tejuino has a more earthy, corn-based taste.
The main similarity between the two drinks is that they’re both served cold and often with a splash of lime and a pinch of salt. Both beverages are beloved in Mexico for their refreshing qualities and their ability to cool you down on a hot day.
The Health Benefits of Tejuino
In addition to being a tasty and refreshing drink, tejuino also offers several health benefits. Because it’s made from fermented corn masa, tejuino contains beneficial probiotics, which are known to support gut health. Fermented foods and drinks are rich in live cultures that promote a healthy balance of bacteria in the digestive system.
Tejuino also contains the nutrients found in corn, such as fiber, B vitamins, and magnesium. While tejuino is not a high-protein beverage, the fiber content can aid digestion and help you feel fuller for longer. Additionally, the lime juice added to tejuino provides a good source of vitamin C, which is important for immune function.
Finally, because tejuino is only lightly fermented, it contains very little alcohol, making it a safe and refreshing drink for most people, including those who avoid alcohol. It’s also lower in sugar compared to many commercial soft drinks, especially if you adjust the amount of piloncillo to your liking.
How to Enjoy Tejuino: Best Pairings and Occasions
Tejuino is a versatile drink that can be enjoyed on its own or paired with a variety of Mexican dishes. Here are some of the best ways to enjoy tejuino:
1. With Street Food: In Mexico, tejuino is often enjoyed alongside street food such as tacos, tamales, or elote (grilled corn). The light, refreshing nature of tejuino makes it a perfect complement to spicy and savory dishes.
2. At a Picnic or Barbecue: Tejuino is an excellent choice for outdoor gatherings, such as picnics or barbecues. Its cool, slushy texture is ideal for hot weather, and it pairs well with grilled meats and fresh salads.
3. As a Post-Workout Drink: Thanks to its electrolytes and natural sugars, tejuino can be a great post-workout beverage. The combination of salt and lime helps replenish the body’s electrolytes, making it a healthier alternative to sports drinks.
Conclusion
Tejuino is more than just a refreshing drink—it’s a cultural treasure that has been enjoyed in Mexico for centuries. From its origins as a sacred drink in pre-Hispanic times to its popularity as a modern-day street beverage, tejuino has a rich history and a unique flavor that sets it apart from other fermented drinks. Whether you’re interested in making tejuino at home or seeking out an authentic vendor on the streets of Jalisco, this drink is sure to leave a lasting impression. With its light fermentation, sweet and tangy taste, and health benefits, tejuino is a drink that everyone should experience at least once.
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