Tejuino Tonic

Introduction

Tejuino is a traditional Mexican drink originating from the state of Jalisco. This refreshing beverage is made from corn masa, lightly fermented and sweetened with panela or piloncillo. It is often served cold with a hint of lime and a sprinkle of salt, offering a perfect balance of sweet, sour, and salty flavors. Historically, tejuino has been a popular drink among indigenous people in Mexico, celebrated for its refreshing qualities and slight nutritional benefits due to fermentation.

Ingredients

• Corn masa - 2 cups
• Water - 6 cups
• Lime juice - 1 cup
• Piloncillo or panela - 1 cup
• Salt - a pinch
• Ice cubes
• Optional: Lime wedges and chili powder for garnish

Preparation

Preparing the Fermented Base

Start by dissolving corn masa in two cups of water. Ensure there are no lumps for a smooth mixture. Gradually add this mixture to a pot with the remaining water and bring it to a simmer over medium heat. Stir continuously to prevent clumps and sticking. Allow the mixture to cook for about 30 minutes until it thickens slightly.

Sweetening the Brew

Add the grated piloncillo into the mixture and stir until it dissolves completely. You can adjust the sweetness to your preference by adding more or less piloncillo. Remove from heat and let it cool to room temperature.

Fermentation Process

Pour the cooled mixture into a glass container or jar. Cover it with a cloth and leave it at room temperature for 1-3 days. The degree of fermentation depends on the ambient temperature and your taste preference. Taste daily until you achieve the desired slightly sour and tangy flavor. Refrigerate the mixture once it reaches your preferred level of tartness to stop further fermentation.

Serving the Tejuino

Once chilled, mix in the lime juice and a pinch of salt into the fermented base. Stir well to combine all flavors. Serve over ice cubes in tall glasses for a refreshing beverage. Optionally, garnish with lime wedges and a sprinkle of chili powder for a bit of extra spice.

Enjoying Tejuino

Tejuino is best enjoyed on a hot day as a cooling tonic. The blend of sweet, tangy, and slightly salty flavors not only quenches thirst but also offers a unique taste experience that is quintessentially Mexican. Traditionally, it's served by street vendors in Mexico, where you can find it offered with a scoop of shaved ice or served alongside a dash of chili powder for those who prefer a bit of heat. This drink pairs well with light snacks like fresh fruits or street food like tacos or tostadas, as its refreshing nature complements the savory and spicy flavors of such dishes. Beyond its taste, tejuino is a testament to Mexico's rich cultural heritage, making it more than just a drink but a tradition passed down through generations.

Cooking Time

The total preparation and fermentation time can vary, but initially preparing the cornstarch mixture takes about an hour, and the rest is largely passive fermentation which can take 1-3 days depending on the climate and the desired taste. For more accurate cooking and fermentation time, it’s useful to have a timer.