Life & Leisure

A rise in popularity for ‘tejuino,’ a sacred corn drink from western Mexico

Guadalajara, Mexico, Feb 17 (EFE).- Mexican traders are trying to protect tejuino, a corn beverage created by indigenous Wixaritari communities to uplift the spirit in their religious ceremonies.

This sacred beverage is experiencing a new rise in popularity, as it is also an ingredient in alcoholic drinks such as “tejuichelas.”

Tejuino, part of the gastronomy of western Mexico, is made by hand from fermented corn. Its recipe has been adapted over time and passed down through at least four generations of a handful of families in Guadalajara, the capital of Jalisco.

Making the drink has been the family’s driving force for four generations, América Ornelas, granddaughter of Don Manuel Ornelas, founder of “Tejuino Marcelino,” told EFE.

Her grandfather started selling it in Guadalajara almost 70 years ago, but before that, he had learned to make it with one of his uncles.

When Manuel began, he stood out among the few tejuineros who prepared the drink in an artisanal way, while also serving as a mentor to numerous traders who eventually adopted the practice.

“Each tejuinero has his way of making and producing tejuino. Even three grains of salt can make a difference in the taste. My grandfather was very useful to the tejuineros here in Jalisco,” said Ornelas, who now manages the premises they have occupied for half a century.

An ancestral drink that lingers and soothes

The tejuino sold in the popular markets and streets of Guadalajara is the result of a preparation process that takes two to four days.

The corn is cooked with water and piloncillo, the purest form of sugar.

Whoever prepares it cannot separate it from the mixture until it forms atole or masilla, which is left to ferment for two or three days.

When it is ready, the ferment is mixed with lemon juice, grain salt, and ice, and some also add lemon ice and chili powder.

The result is a drink with flavors ranging from sweet and sour to salty, which also has medicinal properties.

According to a study by the Centre for Research and Assistance in Technology and Design of the State of Jalisco, Mexico, Tejuino contains lactic acid bacteria that help cleanse the intestines and probiotics that are beneficial to human health.

New popularity

Gonzalo Jiménez, who has been making and selling tejuino for 53 years after learning to make it from his uncle, told EFE that regardless of the temperature, tejuino remains a sought-after beverage for refreshing and revitalizing during daily activities.

For many customers who come to Gonzalo’s stall, the taste may seem strange at first, but once they get used to it, they come back for more.

It is also recommended to cure hangovers.

Modernity and Mexican ingenuity have meant that tejuino is not only seen as a street beverage, but also as an ingredient in alcoholic drinks such as “tejuichelas,” in which it is mixed with beer, or in cocktails with white tequila or mezcal for bars or social events.

Either way, tejuino is considered an essential drink for Guadalajara’s street food and even a tourist reference, said América Ornelas.

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