Fermentos
Tejuino: Jalisco's fermented corn beverage
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Origin: Jalisco and Western Mexico · Yields: 4 servings · Fermentation time: 2-3 days · Difficulty: Medium
Tejuino is a fermented corn drink, popular at fairs and on the streets of Jalisco, typically served cold with ice, salt, lime, and lime sherbet.
Ingredients
- 250 g masa (nixtamalized corn dough)
- 2 l water
- 200 g piloncillo (unrefined whole cane sugar)
- Lime and salt to taste, for serving
Preparation
- Dissolve the masa in water and cook over medium heat, stirring, until slightly thickened.
- Add the piloncillo and let cool to room temperature.
- Pour into a clay or glass container, cover with cloth, and let ferment for 2-3 days in a cool place, tasting daily until the desired sourness is achieved.
- Serve cold with ice, salt, and lime.
Functional note: Tejuino is part of the tradition of fermented corn drinks in Mexico, culturally associated with the utilization of staple grains. This information is educational and does not substitute professional health advice.
More on the topic can be found on our Fermentation page.