Veracruz jobo plum torito, a seasonal creamy and fruity liqueur.
About this recipe
Jobo torito is one of the most exotic and beloved varieties of this family of Veracruz liqueurs. The jobo — a tart, aromatic tropical fruit from the mango family — is combined with sugarcane spirit, condensed milk and evaporated milk to create a creamy drink with a unique fruity flavour found only in Veracruz. Its golden-yellow colour and fruity aroma make it one of the most prized toritos for those lucky enough to try it.
History & Origin
Jobo (Spondias mombin) is a tropical fruit that grows wild on the Gulf of Mexico coast and has been consumed since pre-Hispanic times. Its tart pulp, pungent aroma and short season — generally July to September — make it a highly prized seasonal ingredient. The tradition of making toritos with jobo arose naturally in the fruit-producing states: Veracruz, Oaxaca and Tabasco, where an abundance of ripe fruit was preserved by macerating it in aguardiente. Jobo torito is less well known than peanut or soursop torito outside the state, but among Veracruz people it is considered the most authentic and sophisticated, tied to childhood memories and market afternoons. Today, with the difficulty of finding fresh jobo outside Veracruz and Tabasco, jobo torito has become a symbol of culinary regionalism and local identity.
Estimated cost
£8.60
Total cost
£1.08
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
260
Calories
3g
Protein
30g
Carbohydrates
5g
Fat
1.5g
Fibre
75mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash and peel the jobo plums. Extract the pulp, removing the central stone. If using frozen or tinned pulp, drain well.
💡 If jobo is unavailable, substitute with yellow plum or unripe mango.
- 2
Blend the jobo pulp with the sugarcane spirit on high speed for 2 minutes until smooth with no chunks.
- 3
Add the condensed milk, evaporated milk and sugar (if the fruit is very tart). Blend for 2 more minutes until completely smooth.
- 4
Strain through a fine sieve. Taste and adjust the sweet-sour balance to your liking.
- 5
Refrigerate for at least 3 hours. Serve ice-cold, shaking well before pouring. Separation is normal — it is a sign of authenticity.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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