Tejuino (Fermented Corn Drink)
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
$9.89
Total cost
$1.65
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
179
Calories
2g
Protein
26g
Carbohydrates
4.5g
Fat
2g
Fiber
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 a fermentación auténtica (opcional), deja el tejuino a temperatura ambiente 24-48 hours cubierto with un trapo. Se volverá ligeramente ácido y efervescente.
💡 Puedes saltarte la fermentación si prefieres; muchos tejuinos comerciales se sirven without fermentar.
- 5
Sirve en vasos with hielo, lime juice, a pizca de salt gruesa y a bola de nieve de lime flotando encima.
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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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