📝 About This Recipe
Hailing from the lush Central Valleys of Oaxaca, Tejate is a pre-Hispanic maize and cacao beverage that remains one of Mexico’s most complex and refreshing culinary treasures. This 'Drink of the Gods' is celebrated for its thick, creamy foam top and its unique infusion of the aromatic Rosita de Cacao flower. Every sip offers a delicate balance of toasted nuttiness, floral notes, and a velvety texture that is truly unlike any other drink in the world.
🥗 Ingredients
The Maize Base
- 1 kg White Corn (Maíz Blanco) (dried heirloom kernels preferred)
- 2 tablespoons Slaked Lime (Cal) (for the nixtamalization process)
- 3 liters Water (for boiling the corn)
The Cacao and Seeds
- 100 grams Fermented Cacao Beans (high quality, raw)
- 3-4 pieces Mamey Seeds (Pixtle) (dried and toasted)
- 1/4 cup Rosita de Cacao (dried flowers of the Quararibea funebris tree)
The Assembly
- 4-5 liters Cold Filtered Water (must be very cold to produce foam)
- 1 cup Piloncillo Syrup (made by dissolving piloncillo in a little water)
- 2 cups Ice Cubes (for chilling the final basin)
👨🍳 Instructions
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1
Prepare the nixtamal: In a large pot, combine the corn, slaked lime, and 3 liters of water. Bring to a boil, then simmer for about 30-45 minutes until the kernels are tender but not falling apart. Remove from heat and let soak overnight.
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2
The next morning, rinse the corn thoroughly under cold water, rubbing the kernels between your hands to remove the outer skins (pericarp) until the water runs clear. Drain well.
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3
Toast the cacao beans in a dry comal or heavy skillet over medium heat. Stir constantly for 5-7 minutes until they become fragrant and the skins begin to crack. Peel the beans and discard the husks.
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4
Toast the mamey seeds (pixtle) on the comal until they are dark and aromatic. This releases the essential oils that contribute to the drink's creamy texture.
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5
Lightly toast the Rosita de Cacao flowers for only 30-60 seconds. They are very delicate and can burn easily, which would turn the drink bitter.
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6
Grind the toasted cacao, pixtle, and Rosita de Cacao flowers together. Traditionally this is done on a metate, but a high-powered spice grinder or food processor can work until a fine, oily paste forms.
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7
Grind the rinsed corn (nixtamal) separately until you have a smooth, slightly moist dough (masa). If using a food processor, add a tiny splash of water if needed to keep it moving.
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8
Thoroughly mix the cacao-spice paste into the corn masa. Knead them together by hand until the color is uniform—a beautiful light cocoa-brown.
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9
Place the combined paste into a large, deep clay basin (traditionally an 'apaxtle').
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10
This is the most critical step: slowly begin adding the cold filtered water. Use one hand to vigorously beat the paste as you pour the water from a height of about 12 inches.
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11
Continue beating and splashing the water for 10-15 minutes. The friction and aeration will cause the fats from the cacao and pixtle to rise to the surface, forming a thick, white, cake-like foam (the 'flor').
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12
Once a thick layer of foam has covered the entire surface, the base is ready. Do not stir the foam back into the liquid.
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13
Stir the piloncillo syrup into the liquid underneath the foam gently, or serve it on the side so guests can sweeten their own portion.
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14
To serve, use a jícara (dried gourd bowl). Dip the bowl to get plenty of the cold liquid and top it with a generous dollop of the thick foam.
💡 Chef's Tips
Always use the coldest water possible; heat is the enemy of the 'flor' (foam) and will prevent the fats from rising. If you cannot find Rosita de Cacao, a tiny hint of vanilla bean and toasted almond can mimic the complexity, though it won't be authentic. The mamey seed (pixtle) is essential for the texture; if you can't find it, you may increase the cacao content, but the foam will be less stable. Be patient with the kneading and splashing process; the 'foam' is the hallmark of a master Tejatera and takes physical effort to produce. Clean your equipment thoroughly; any residual soap or grease on the basin will prevent the foam from forming.
🍽️ Serving Suggestions
Serve in traditional painted 'jícaras' (gourd bowls) for the most authentic Oaxacan experience. Pair with a piece of 'Pan de Cazuela' or a sweet Oaxacan yolk bread for a mid-afternoon snack. Enjoy alongside spicy Enmoladas to provide a cooling, creamy contrast to the heat of the mole. Serve as a breakfast drink on hot mornings, just as the vendors do in the Tlacolula market. Offer with a side of extra piloncillo syrup so guests can adjust the sweetness to their liking.