Tejuino

Tejuino

Tejuino is a traditional Mexican beverage made from fermented corn dough, known as masa. It is a popular drink in the western states of Mexico, particularly in Jalisco, Nayarit, and Colima. Tejuino is often enjoyed for its refreshing taste and slight alcoholic content.

Ingredients and Preparation

The primary ingredient in tejuino is masa, which is made from ground corn treated with an alkaline solution, a process known as nixtamalization. The masa is mixed with water and piloncillo (unrefined cane sugar) to create a sweet, thick liquid. This mixture is then allowed to ferment for a short period, typically one to three days, resulting in a mildly alcoholic beverage.

Once fermentation is complete, the tejuino is served cold, often with a scoop of shaved ice and a pinch of sea salt. Some variations include adding lime juice or a splash of beer to enhance the flavor.

Cultural Significance

Tejuino has deep roots in Mexican culture, particularly among the indigenous peoples of the region. It is often consumed during festivals, celebrations, and social gatherings. The drink is believed to have originated with the Nahuatl people, who referred to it as tecuin, meaning "to beat" or "to shake," likely referring to the preparation process.

Health Benefits

Tejuino is considered a nutritious beverage due to its ingredients. Corn is a good source of fiber, vitamins, and minerals, while piloncillo provides natural carbohydrates and antioxidants. The fermentation process also introduces beneficial probiotics, which can aid in digestion.

Related Beverages

Tejuino is often compared to other traditional Mexican beverages such as pozol, atole, and tepache. Each of these drinks has its unique preparation methods and cultural significance but shares the common use of corn as a primary ingredient.

See Also

• Corn
• Masa
• Nixtamalization
• Piloncillo
• Fermentation
• Mexican cuisine
• Nahuatl