Mexico is characterized by a great variety of fermented foods, among which the traditional non-distilled fermented beverages play an important role as part of the Mexican gastronomic culture. In particular, Tejuino is a fermented beverage made of maize and consumed during cultural ceremonies by different ethnic groups in some of the states of Mexico. For their production; Tejuino has two different ways of elaboration: an artisanal process which consists of the fermentation of germinated maize or a commercial process that consists of the fermentation of nixtamalized maize. In both processes, during the fermentation processes, endogenous microbiota (lactic acid bacteria, yeast and fungi) has an important role in the development of sensory and nutrimental characteristics in the Tejuino beverage.

The traditional fermented beverages of Mexico are part of their gastronomic diversity; also, they possess an important cultural and economic role, mainly for their ethnic groups, since they are responsible for preparing these beverages. In this regard, it is estimated that there are approximately 200 fermented Mexican products, among foods and fermented beverages. Regarding beverages, there are distilled fermented beverages, such as Tequila, Mezcal, Sotol, and Bacanora, and non-distilled beverages, such as Pulque, Tepache, Colonche, Pozol, Tuba, Tejate, Axokot, and Tejuino. These beverages are an important part of the Mexican ancestral culture and have been consumed for centuries. In fact, the Mexican Institute of Industrial Property (IMPI) have granted the Appellation of Origin for some of these fermented beverages.

All about Tejuino

Tejuino is a traditional fermented beverage of germinated maize produced by different ethnic groups from the states of Sonora, Sinaloa, Chihuahua, Durango, Nayarit, Jalisco, Zacatecas and San Luis Potosí. Early reports of Tejuino documented that different microorganisms as lactic acid bacteria (LAB), fungi and yeasts participate during the fermentation process. This beverage has been well accepted in different regions of the country. Therefore, a commercial Tejuino has been produced with nixtamalized maize, with a shorter fermentation process, and the incorporation of different additives, that improves the sensory quality.

Tejuino is a corn-based, fermented Mexican drink that dates from pre-Columbian times. It is made with corn flour (masa), water, piloncillo or panela (unrefined cane sugar), and sometimes lime juice. The ingredients are combined and left to ferment for several days. The name tejuino comes from the Nahuatl word “tecuin,” which loosely translates to “to beat” or “to beat the heart.” This is likely because fermented foods (alcohol) have an effect on heart rate.

It results in a slightly fizzy drink with low alcohol content, a sweet and sour flavor, and a thick texture. Because it is an ancient drink, it is hard to pinpoint where tejuino originated. It is believed to have first appeared among the Nahua people, native to Northwest and Central Mexico.

The drink was initially consumed during ceremonies and celebrations. It is now mostly available in Colima and the neighboring states of Jalisco and Michoacán. Depending on the region, tejuino is served with different accompaniments. In Jalisco, it is topped with lime sorbet (nieve de limón), while in Colima, it is poured over ice and comes drizzled with lime juice. Optionally, it is also commonly topped with salt or chili flakes. This traditional drink is mostly available at street stands and comes served in plastic cups or plastic bags wrapped around a straw.

The recipe

Like kombucha, tejuino goes through a fermentation process. This means microorganisms (yeast and bacteria) turn carbs (sugar and starch) into acid or alcohol. The fermentation process acts as a natural preservative and promotes the growth of beneficial bacteria known as probiotics. The list of ingredients is very short.

• 2 cups masa harina 
• ▢1 ½ cups warm water 
• ▢¼ teaspoon salt 
• ▢2 cups water for blending 
• 16 ounces piloncillo 
• ▢4 cups water 
• ▢2 limes 

• Make the masa by whisking the salt and masa harina together, then add in warm water and knead it into a dough. Let it rest covered with a tea towel while you prepare the syrup.
• In a large, clean stockpot, bring piloncillo and 4 cups of water to simmer for 6-7 minutes, or until the sugar has dissolved. Turn the heat down to low.
• Next, add ½ the masa to a blender with 1 cup of water. Mix until smooth. Transfer to the pot of syrup while stirring, and repeat this process with the second ½ of the masa.
• Cook the mixture over medium for 10-12 minutes, or until thickened. Remove the pot from heat and squeeze in the juice of 2 limes. Stir to combine.
• Cover the pot with a breathable tea towel or cheesecloth (or transfer to a clean glass or clay container). Keep the container in a dry, clean, and cool area for 48-72 hours to ferment.
• When it is done fermenting, blend the mixture in batches with ~½ cup of water in each batch (or enough to move your blender). Transfer to a large pot or container ⅔ full of ice.
• Per cup: Add a pinch of salt, the juice from ½ of a lime, and a handful of ice. Fill the rest of the cup with tejuino, then mix it back and forth a few times with another cup to combine the salt and lime.
• Optional: Add a scoop of lime sorbet (nieve de limón) on top.

To find out if your tejuino concentrate is ready, check for the following:

• The mixture smells sour.
• The texture is thick and gelatinous.
• The color is a consistent brown hue (no white or green spots of mold).

If you live in a colder climate, you may need to allow another day or two to achieve the right level of fermentation. Once your tejuino has fermented for a few days, keep these storage times in mind:

Freezer: You can freeze the tejuino mixture for up to 3 months, although it will lose a bit of flavor.

Fridge: The mixture will last in your fridge for up to 4-5 days. We always recommend keeping it in glass containers to preserve the flavors best.