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Tejuino (Fermented Corn Drink)

Name: Tejuino (Fermented Corn Drink)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 6 bolas Lime sorbet; 4 Limes; 250 g Corn masa (dough); 250 g Piloncillo (unrefined cane sugar); 1 tbsp Coarse salt

3.0(1 rating)

50 min (20 prep + 30 cook) Easy 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 3 Jun 2026

A fermented corn drink from Jalisco served with lime sorbet and salt.

About this recipe

Tejuino is a fermented corn drink typical of Jalisco, served with lime sorbet, fresh lime juice and a pinch of salt. It's refreshing, slightly tart and sweet. You'll find it sold from street carts all around the Guadalajara area.

History & Origin

Tejuino is a ceremonial drink of pre-Hispanic origin that the Huichol people (Wixárikas) of western Mexico prepared as an offering to the gods of maize. Its natural fermentation produces a low alcohol content (1–2%), which technically makes it a sweetcorn beer. Street vendors selling tejuino are an icon of Guadalajara, where they serve the drink with a scoop of lime sorbet that gradually melts as you drink. The combination of sweet, sour, salty, and cold in a single glass is a truly unique sensory experience.

Estimated cost

£4.32

Total cost

£0.72

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

179

Calories

Protein

26g

Carbohydrates

4.5g

Fat

Fibre

45mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Disuelve la corn dough (corn dough (masa)) en 2 litres de water, mezclando well for that no queden grumos. Cuela si es necesario.
2
Add the chopped piloncillo (raw cane sugar) and cook over medium heat for 30 minutes, stirring frequently, until the piloncillo dissolves and the mixture thickens slightly.
3
Retira of the heat y deja enfriar completamente. Refrigera.
4
For an authentic fermentation (optional), leave the tejuino at room temperature for 24-48 hours covered with a cloth. It will turn slightly sour and fizzy.
💡 You can skip the fermentation if you prefer; many commercial tejuinos are served unfermented.
5
Serve in glasses with ice, lime juice, a pinch of coarse salt and a scoop of lime sorbet floating on top.

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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.