DrinksMedium

Nicuatole (Oaxacan Corn Jelly)

Name: Nicuatole (Oaxacan Corn Jelly)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 litre Water; 200 g Sugar; 1 raja Mexican cinnamon; 1 pinch Chilli powder; 1 tsp Colorante rojo natural; 1 cup Hielo; 60 ml Juice de Tomato; 30 ml Lime juice; 90 ml Orange juice; 250 g Corn dough; 60 ml Refresco de toronja; 1 pinch Salt; 1 tsp Salsa picante; 60 ml White tequila

5.0(1 rating)

40 min (10 prep + 30 cook) Medium 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Oaxacan corn jelly, a pre-Hispanic dessert.

About this recipe

Pre-Hispanic Oaxacan corn jelly made with corn dough, sugar, cinnamon and natural colouring. An ancestral Zapotec dessert.

History & Origin

Nicuatole is one of Mexico's most ancient desserts, with roots reaching directly into the pre-Hispanic Zapotec era. Its name comes from the Nahuatl "necuatl" combining "necutli" (honey) and "atolli" (atole), literally "honey atole". This dessert is essentially a thick atole left to set into a firm jelly. In Oaxaca, nicuatole is more than a dessert: it is a ritual element appearing in Day of the Dead offerings, weddings and patron saint festivals. Oaxacan cooks prepare nicuatole by grinding nixtamalised corn into a fine dough dissolved in water, strained and cooked slowly with sugar and cinnamon until it thickens considerably. The mixture is poured into clay moulds and left to cool. In Oaxacan markets, it is sold in rectangular portions cut from large trays.

Estimated cost

£5.43

Total cost

£0.68

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

150

Calories

Protein

34g

Carbohydrates

Fat

Fibre

80mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve the corn dough in the water, mixing well for that not queden grumos. Strain the mixture.
2
Pour the mixture colada in a pot junto with the sugar and the raja of cinnamon.
3
Cook over medium heat, stirring constantly with a wooden spoon, for 20-25 minutes until thickened considerablemente and despegue of the paredes of the pot.
💡 Keep stirring for evitar grumos and that pegue.
4
Remove the cinnamon. If deseas colour, add the colorante red natural and mix well.
5
Pour in a mould or baking tray engrasada. Alisa the surface with a spoon mojada.
6
Leave to cool completely at room temperature (2-3 hours) until cuaje. Cut in portions rectangulares for servir.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

A Guide to Mexican Drinks: From Horchata to Mezcal in the UK

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.