Recipe Books — Simbiosis

Tejuino: Jalisco's fermented corn beverage
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.... Read more...
Colonche: the ancestral prickly pear wine
Origin: Northern and central Mexico (Aguascalientes, Zacatecas, San Luis Potosí) · Yields: ~2 liters · Fermentation time: 3-5 days · Difficulty: Medium Colonche is a fermented red prickly pear drink, made by indigenous and mestizo communities in the Mexican semi-desert since before the Spanish arrival. It traditionally marks the beginning of the rainy season. Ingredients 3 kg ripe red prickly pears, peeled Water, as needed Preparation Blend or mash the prickly pears until a pulp is obtained. Strain the juice to remove the seeds. Pour the juice into a clay... Read more...
Grilled Saffron Milk Cap with Hierba Santa
Grilled wild saffron milk cap, wrapped in hierba santa, a simple preparation that highlights its flavor. Read more...
Wild Mushroom Pambazo in Green Sauce
Traditional pambazo dipped in green sauce, filled with seasonal wild mushrooms and potato. Read more...
Yemas al Comal with Green Sauce
Roasted Caesar's mushroom on a griddle with fresh tomatillo salsa, traditional foraging recipe. Read more...
Clavitos in Epazote Broth
Fried chicken mushrooms (clavitos), a rainy-season wild mushroom, in a clear broth flavored with epazote, a traditional foraging recipe. Read more...
Mushroom Broth — Wild Mushrooms in Vegetable Broth
Comforting broth with Mexican wild mushrooms, garlic, onion, and a touch of miso at the end. Read more...
Cultivated Mushroom Mole
Traditional Mexican mole served over roasted cultivated mushrooms, a vegetarian alternative to classic mole. Read more...
Mushroom and Squash Blossom Tlacoyos
Blue corn tlacoyos stuffed with cultivated mushrooms and squash blossom, griddled. Read more...
Mushroom Tacos al Pastor
Marinated cultivated mushrooms with achiote and spices pastor-style, served in tacos with roasted pineapple. Read more...
Cultivated Mushroom and Epazote Quesadillas
Traditional Mexican quesadillas filled with cultivated mushrooms sautéed with epazote and Oaxaca cheese. Read more...
Morning Adaptogenic Coffee
Coffee or hot cocoa with Simbiosis 8 adaptogenic mushroom blend, perfect to incorporate into your morning ritual. Read more...