Fermentos

Pozol: the Mayan fermented corn drink

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Origin: Chiapas and Tabasco, Mayan tradition · Yields: 2 liters · Fermentation time: 2-4 days · Difficulty: Medium

Pozol is a fermented corn drink originating from the Mayan peoples of southeastern Mexico, traditionally carried on long work and travel journeys for its energetic and refreshing value.

Ingredients

  • 500 g nixtamalized corn dough
  • 1.5 l water
  • Optional: toasted and ground cocoa, for cocoa pozol

Preparation

  1. Form balls with the corn dough and wrap them in banana leaves.
  2. Let ferment at room temperature for 2 to 4 days, until you notice a slightly sour aroma and taste.
  3. Dissolve a portion of the fermented dough in cold water, strain, and if desired, add ground cocoa.
  4. Serve cold, without straining if you prefer the traditional texture.

Functional note: Pozol is one of the fermented corn drinks with a historical role in the diet and physical endurance of the Mayan peoples. This information is educational and does not substitute the advice of a healthcare professional.

Read more on our Fermentation page.

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