Tejuino, a child of ancient fermentation traditions, is another fermented wonder native to Mexico. Born in the pre-Conquista era, this drink is an ingenious creation of the ancient Nahua people, similar to their other brainchild, tepache. It tells the story of a time when corn was revered as “the food of the gods,” and so, rightly so, tejuino is often hailed as “the drink of the gods.”
To make this divine concoction, you need masa harina (corn flour), water and piloncillo (Mexican brown sugar). A simmering boil and a few days of fermentation later, you have a dark, cloudy, mushy drink. Its mix of salty and bitter may not be for everyone, but don’t hesitate until you’ve tried it! Its charm truly unleashes when served with a pinch of salt, a squeeze of lime, and a crowning touch of lime sorbet, as seen in Guadalajara or at roadside stands in other states.
