Tejate is a non-alcoholic maize and

cacao Cacao is the seed from which cocoa and chocolate are made, from Spanish cacao, an adaptation of Nahuatl cacaua, the root form of cacahuatl ("bean of the cocoa-tree"). It may also refer to: Plants *''Theobroma cacao'', a tropical evergreen tree ** ...

beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted maize, fermented cacao beans, 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 name is not known for certain, but is thought to derive from the

Nahuatl Nahuatl (; ), Aztec, or Mexicano is a language or, by some definitions, a group of languages of the Uto-Aztecan language family. Varieties of Nahuatl are spoken by about Nahua peoples, most of whom live mainly in Central Mexico and have smaller ...

"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.

Ingredients and preparation

See also

References

Further reading