📍 Oaxaca
Tejate
A pre-Hispanic cold drink of corn and cacao crowned with a foam contributed by the cacao flower.
- Preparation
- 45 min
- Cooking
- 0 min
- Waiting and resting
- 0 min
History
Called the drink of the gods, it is of Zapotec origin and was prepared in planting and harvest ceremonies. San Andres Huayapan is its main center of production.
Ingredients
Preparation
- 1
Grind the corn with the cacao, cacao flower, and mamey pit into a paste.
- 2
Knead the paste, adding water little by little.
- 3
Work the mixture by hand until the foam rises.
- 4
Dilute in cold water inside a jicara gourd.
- 5
Sweeten to taste without breaking down the foam.
- 6
Serve well chilled, making sure to share out the foam.
Cooking tips
- Use cooked corn and mamey kernel prepared for tejate by a food supplier; do not substitute raw seeds.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
- Larousse Cocina — Tejate(Dish)
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