📝 About This Recipe
Tejuino is a prehistoric, cold-fermented corn beverage often referred to as 'the drink of the gods' in Western Mexico. This refreshing craft drink balances the deep, earthy sweetness of piloncillo with the bright acidity of lime and a hint of sea salt. Its unique, slightly viscous texture and fizzy effervescence make it the ultimate thirst-quencher for a warm afternoon in Guadalajara.
🥗 Ingredients
The Masa Base
- 1 kg Fresh Corn Masa (smooth ground, nixtamalized corn dough; or use 2 cups Masa Harina mixed with water)
- 3 liters Water (filtered water is best for fermentation)
- 500 grams Piloncillo (Mexican unrefined cane sugar, chopped into small chunks)
- 1 piece Cinnamon Stick (Ceylon or Mexican cinnamon preferred)
The Service & Garnish
- 1/2 cup Lime Juice (freshly squeezed key lime juice)
- 2 tablespoons Coarse Sea Salt (for the rim and seasoning)
- 1 pint Lime Sorbet (Nieve de Limón) (traditional Guadalajara-style water-based sorbet)
- 1 tablespoon Chili Powder (Tajín or mild ancho chili powder)
- 4 cups Ice Cubes (crushed or small cubes)
👨🍳 Instructions
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1
In a large stockpot, bring 2 liters of the filtered water to a boil along with the piloncillo chunks and the cinnamon stick. Stir occasionally until the sugar has completely dissolved into a dark syrup.
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2
While the syrup boils, place the corn masa in a large bowl. Gradually add the remaining 1 liter of water, using your hands or a whisk to break up any lumps until you have a smooth, thin liquid consistency.
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3
Lower the heat on the syrup pot to medium. Slowly pour the masa mixture into the boiling syrup through a fine-mesh strainer to ensure no grit remains.
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4
Stir the mixture constantly with a wooden spoon. The liquid will begin to thicken into a consistency similar to a thin atole or gravy. Cook for about 10-15 minutes until the raw corn taste has disappeared.
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5
Remove the pot from the heat and take out the cinnamon stick. Allow the mixture to cool completely to room temperature.
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6
Transfer the cooled liquid into a glass vitrolero or a clay pot (olla de barro). Cover the top with a clean cheesecloth or a breathable kitchen towel secured with a rubber band.
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7
Place the container in a dark, slightly warm spot in your kitchen. Let it ferment for 24 to 48 hours. You will know it is ready when you see small bubbles and smell a pleasant, slightly sour, yeasty aroma.
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8
Once fermented to your liking, move the container to the refrigerator to stop the fermentation process and chill the base thoroughly.
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9
To serve, prepare your glasses by rubbing a lime wedge around the rim and dipping them into a mix of sea salt and chili powder.
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10
Fill the glass halfway with ice. Pour the chilled tejuino base over the ice, leaving room at the top.
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11
Add 1-2 tablespoons of fresh lime juice and a pinch of salt to each glass, stirring vigorously to incorporate.
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12
The 'Jalisco Touch': Top the drink with a generous scoop of lime sorbet (nieve de limón). The sorbet will slowly melt into the drink, creating a creamy, frosty texture.
💡 Chef's Tips
If you don't have fresh masa, use a high-quality nixtamalized corn flour (like Maseca) but ensure you whisk it very well in cold water before heating. For a stronger fermentation, use a clay pot (olla de barro) as the porous walls house beneficial wild yeasts from previous batches. Do not let it ferment for more than 3 days, or it may become too sour and vinegar-like; the sweet-tart balance is key. If the mixture is too thick after chilling, thin it out with a little cold water or more lime juice before serving. Always use piloncillo rather than brown sugar; the molasses-rich profile of piloncillo is essential for the authentic flavor.
🍽️ Serving Suggestions
Serve in a tall glass with a wide straw to enjoy the melting lime sorbet. Pair with spicy street tacos like Tacos al Pastor or Barbacoa to balance the heat. Enjoy as a mid-afternoon snack alongside salty 'botanas' like toasted pumpkin seeds (pepitas). For an adult version, a splash of Tequila Blanco or Mezcal complements the fermented corn notes beautifully. Always serve ice-cold; the contrast between the thick fermented base and the freezing ice is the hallmark of a great Tejuino.