Soups & BrothsMediumFree

Tlaxtihuilli Nayarita (Nayarit Savoury Shrimp Atole)

Name: Tlaxtihuilli Nayarita (Nayarit Savoury Shrimp Atole)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 150 g Dried shrimp; 200 g Corn Masa; 3 Guajillo Chile; 1 Ancho Chile; 3 sprigs Epazote; 0.5 White Onion; 3 cloves Garlic; 2 tbsp Vegetable Oil; 1 tsp Salt; 2 Lime; 300 g Dried shrimp

65 min (25 prep + 40 cook) Medium 6 servings Nayarit

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: May 13, 2026

Thick savoury corn masa soup with dried shrimp, guajillo chile and epazote from Nayarit.

About this recipe

Tlaxtihuilli is a thick savoury soup of dried shrimp and corn masa from Nayarit, with guajillo chile, epazote and mountain herbs creating a deep, comforting flavour.

History & Origin

Tlaxtihuilli is one of the oldest and most singular dishes in Nayarit indigenous gastronomy, with direct roots in the cooking of the Cora, Huichol and Nahua peoples who inhabited the Nayarit sierra and coast for thousands of years. Its name comes from the Nahuatl 'tlaxtihuilli', meaning approximately 'thick corn drink'. Unlike the sweet atole known across Mexico, tlaxtihuilli is a savoury and hearty preparation, halfway between a thick soup and an enriched broth. The base is corn masa dissolved in water or stock, which when slowly cooked creates a creamy, thick texture. The defining element is dried shrimp from the coastal lagoons of San Blas and Mexcaltitán, which when rehydrated and cooked contributes a deep, concentrated marine flavour. Toasted and ground guajillo and ancho chiles, along with epazote and mountain herbs, complete the characteristic flavour profile. In the indigenous community of Mexcaltitán - the island city considered the mythical Aztlán where the Aztecs originated - tlaxtihuilli is prepared during the festivities of the Virgin of the Rosary and Holy Week, when the shrimp harvest is at its peak. It is a dish that embodies the deep connection of Nayarit cultures with the sea, maize and the pre-Hispanic culinary traditions that have survived five centuries of change.

Estimated cost

$6.50

Total cost

$1.08

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

240

Calories

16g

Protein

28g

Carbohydrates

Fat

Fiber

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the dried shrimp in warm water for 20 minutes to rehydrate. Drain and reserve the soaking water.
💡 The soaking water from dried shrimp is very flavourful: use it as part of the broth.
2
Toast the guajillo and ancho chiles on a dry comal for 30 seconds. Soak in hot water for 15 minutes. Drain and blend with garlic and onion until smooth. Strain.
3
Dissolve the corn masa in 500 ml cold water, mixing well until lump-free. Set aside.
💡 Use cold water to dissolve the masa; hot water will create lumps that are hard to remove.
4
In a pot, heat the oil and fry the strained chile sauce for 5 minutes over medium heat until it thickens and changes colour.
5
Add 1.5 litres of water (including the shrimp soaking water). Add the rehydrated dried shrimp and bring to the boil.
6
Pour the dissolved masa into the hot broth in a thin stream, stirring constantly with a whisk to prevent lumps. Reduce heat.
💡 Keep stirring without stopping as you add the masa: this is the secret to a lump-free tlaxtihuilli.
7
Add the epazote and fresh peeled shrimp. Cook over low heat for 10 minutes, stirring frequently, until the soup thickens to the desired consistency.
8
Adjust salt. Serve in deep bowls with lime and fresh serrano chiles on the side.