Tejuino is the Guadalajara fermented-corn-masa drink, a tangy slightly-sweet refresco served cold with lime sorbet (nieve de limon), lime juice and a generous pinch of salt over ice.

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.

Where to eat Tejuino in Guadalajara

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Make it at home

Serves 225 hrIntermediate

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

  1. Dissolve the masa in 500 ml warm water, whisking smooth.
  2. Bring 1.5 L water to a simmer with the piloncillo, stirring until dissolved.
  3. Whisk in the masa mixture and simmer 15 minutes, stirring constantly to avoid lumps.
  4. Cool to room temperature, then cover and let ferment at room temperature 18 to 24 hours until slightly tangy.
  5. Stir in salt, refrigerate.
  6. Serve over ice in a tall glass, add a squeeze of lime, a pinch of salt and a scoop of lime sorbet on top.

Editor tip. The fermentation should be gently tangy, not sour. Taste after 18 hours and refrigerate when it hits the right balance.

Common allergens: Corn.