Tejuino Mercado San Juan ★ 4.0
Tejuino Mercado San Juan in Guadalajara is the Mercado San Juan de Dios stalls for tejuino, the fermented-masa drink with lime ice and salt under 30 pesos.
Try: Tejuino
History
Tejuino is a pre-Hispanic Mesoamerican drink that was popularised in Jalisco over the colonial period. It is made by fermenting fresh corn masa (the same dough used for tortillas) with piloncillo (Mexican brown sugar) for 24 hours, then diluting with water and serving cold with lime juice, salt and a scoop of lime sorbet on top. The drink is a Tapatio summer staple sold from carts and stalls across the city; the Mercado San Juan de Dios and Mercado Corona stalls are the canonical addresses.
Common allergens: Corn
Make it at home
Ingredients
- 500 g fresh corn masa (or 250 g masa harina mixed with 350 ml water)
- 200 g piloncillo (Mexican brown sugar), chopped
- 2 L water
- 1 tsp salt
- Lime juice, salt and lime sorbet (nieve de limon) for serving
- Ice cubes
Method
- Dissolve the masa in 500 ml warm water, whisking smooth.
- Bring 1.5 L water to a simmer with the piloncillo, stirring until dissolved.
- Whisk in the masa mixture and simmer 15 minutes, stirring constantly to avoid lumps.
- Cool to room temperature, then cover and let ferment at room temperature 18 to 24 hours until slightly tangy.
- Stir in salt, refrigerate.
- Serve over ice in a tall glass, add a squeeze of lime, a pinch of salt and a scoop of lime sorbet on top.
Tip from the editors. The fermentation should be gently tangy, not sour. Taste after 18 hours and refrigerate when it hits the right balance.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat tejuino
Tejuino in Guadalajara
Tejuino Mercado Corona ★ 4.1
Tejuino Mercado Corona in Guadalajara is the Avenida Hidalgo Mercado Corona stalls for tejuino, the canonical Jalisco fermented-masa drink with lime and salt.
Why locals love it: The Mercado Corona tejuino stalls Tapatio cooks shop daily for the fermented-masa drink, a hyper-local Jalisco specialty.
Tip: Ask for tejuino con limon y sal; the lime sorbet on top sets the Tapatio version apart.
More cities are in research. Want tejuino covered somewhere specific? Tell us where you want to eat.