Tejate is a non-alcoholic
maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...
and
cacao beverage traditionally made in
Oaxaca
Oaxaca ( , also , , from nci, Huāxyacac ), officially the Free and Sovereign State of Oaxaca ( es, Estado Libre y Soberano de Oaxaca), is one of the 32 states that compose the political divisions of Mexico, Federative Entities of Mexico. It is ...
, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous
Mixtec
The Mixtecs (), or Mixtecos, are indigenous Mesoamerican peoples of Mexico inhabiting the region known as La Mixteca of Oaxaca and Puebla as well as La Montaña Region and Costa Chica Regions of the state of Guerrero. The Mixtec Culture w ...
and
Zapotec peoples
The Zapotecs ( Valley Zapotec: ''Bën za'') are an indigenous people of Mexico. The population is concentrated in the southern state of Oaxaca, but Zapotec communities also exist in neighboring states. The present-day population is estimated at a ...
, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted
maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...
, fermented
cacao bean
The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of '' Theobroma cacao'', from which cocoa solids (a mixture of nonfat substanc ...
s, toasted
mamey pits (pixtle) and ''
flor de cacao'' (also known as ''rosita de cacao''). These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it is ready, the flor de cacao rises to the top to form a pasty foam. It can be served as-is or with some sugar syrup to sweeten it. The drink is served cold.
The origin of the
Mexican Spanish
Mexican Spanish ( es, español mexicano) is the variety of dialects and sociolects of the Spanish language spoken in Mexican territory. Mexico has the largest number of Spanish speakers, with more than twice as many as in any other country in ...
name is not known for certain, but is thought to derive from the
Nahuatl "floury water" , compounded from "flour" and "water" . The
Zapotec name for tejate is .
Ingredients and preparation
The main ingredients of tejate are roasted corn flour, fermented cocoa beans, mamey seeds and cocoa flower also known as rosita de cacao, which grows only in San Andrés Huayapam. These ingredients are finely ground into a paste, which is then mixed with cold water, usually by hand, and when ready, the cocoa flour rises to the top of the container to form a pasty froth. The drink is served cold and can be served as is or with a little sugar syrup to sweeten it.
See also
*
Cocoa bean
The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', from which cocoa solids (a mixture of nonfat substance ...
*
Champurrado
Champurrado is a chocolate-based ''atole'', a warm and thick Mexican beverage. It is prepared with either '' masa de maíz'' (lime-treated corn dough),'' masa harina'' (a dried version of this dough), or corn flour (simply very finely ground d ...
*
List of maize dishes
This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed.
Ingredients
Corn can be processed into an intermediate form to be cooked furt ...
*
References
Further reading
*
*
*
*
*
Chocolate drinks
Oaxacan cuisine
Mesoamerican cuisine
Mexican drinks
Mexican culture
Pre-Columbian era
Maize-based drinks
{{Mexico-cuisine-stub