Tejuino

¡Hola!

I’m finally [mentally] back from vacation.

It was so good getting to spend mi cumple con mis abuelitos y mis tías en Colima, even if it was just for a few days. We ate everything we could, we got to release baby sea turtles back into the ocean, and we got to share a few beers with my grandparents.

It was perfect.

When one of the Mitú video producers approached me to be featured on one of their videos, I was terrified, I’m not gonna lie. I’m so used to working behind the scenes that I wasn’t sure how it would all be received but I’m really happy with the outcome — and I’m even happier with all the support I’ve been receiving.

Thank you so much, it really does mean a lot to me!

You can watch the video here.

During our trip to Colima, we had the opportunity to visit el pueblito along the beach, Cuyutlán. Where we got to visit Sea Salt Museum!

Fun Fact: Mi abuelito mined sea salt in Cuyutlán for many, many years, basically up until a few years ago before his legs gave out, so it was really neat to see the process and the hard work that the Salineros put in to mine sea salt.

I was trying to think of what I was going to share first upon returning, and then it hit me.

Tejuino.

Chances are, if you’re not from Colima (Jalisco, Nayarit, or Michoacan), you probably haven’t heard of Tejuino. The drink originated in Nayarit and it dates back to Pre-Columbian times.

Having Tejuino en el Jardín de La Villa.

When I shared the atole de mazapan with you all, I shared the importance of atole in Pre-Columbian times because Pre-Columbian societies got most of their daily calories from it.

Tejuino is essentially an atole made from piloncillo, masa, and water and a little bit of lime juice that is left in a clay pot to ferment for up to three days. As most things in Mexico, it’ll be prepared and served differently depending on where you have it. I believe in Jalisco it is customary to serve it with lime sorbet, but in Colima, Tejuino is served over shaved ice, and lots of lime juice.

Colima is hot and pretty humid year round, so Tejuino is a good way to cool off–it’s just so refreshing! You get a little sweetness from the piloncillo, the tartness from the lime juice, and then little bits of the sea salt that makes it a complete experience!

Fun fact: Colima is one of the two most important states in Mexico that produces limes, the other is Michoacan.

If you happen to make it, I hope you enjoy it as much as we do. I’m always happy to share a little bit of Colima with everyone because we love, love, love being from there!

Till next time.

Nos vemos pronto, y como siempre, stay chingonx!

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5 from 7 votes

Tejuino

Makes about 10 cups of the Tejuino atole.

Course Drink

Cuisine Mexican

Calories 0kcal

Author Esteban Castillo

Ingredients

• For the Tejuino Mixture:
• 1 lb Piloncillo
• 12 oz Masa for tortilla
• I lime juiced
• For the Drink:
• 3/4 cup Tejuino Mixture
• 1 oz Lime Juice add an extra half oz if you like your drinks a little more tart
• Ice
• Sea Salt
• Garnish
• Lime wedge

Instructions

• In a large pot or dutch oven, bring 6 cups of water to a boil. Once the water has come to a boil, reduce to a simmer and add the piloncillo. Stir until the piloncillo has completely dissolved (should take about 5-7 minutes) then turn off the heat.
• In a blender, combine 2 1/2 cups of water and the masa, blend until smooth and strain into the pot with the piloncillo, turn the heat to low and cook for about 10 minutes, until the mixture starts to thicken, then turn off the heat and let it cool completely.
• Once the Tejuino mixture has cooled completely, mix in the juice from 1 lime in and stir until the lime juice has been fully incorporated. If you have a clay pot, pour the mixture into the pot, cover with cheese cloth, and let the mixture ferment for 2 days (or let it ferment for up to 4 days). If you don't have a clay pot, leave the mixture in the large pot or dutch oven, cover with cheese cloth and let the mixture ferment for two days.
• It's normal for the mixture to coagulate while it's fermenting, when you're ready to serve just add up to 1/3 cup of water to the atole mixture and mix to soften it up.
• To make the drink:
• Start by rimming your glasses with Sea Salt: Pour the Sea Salt onto a small plate then rub a lime wedge around the rim of the glass then dip it into the Sea Salt. Fill the glass with crushed ice.
• Add the 3/4 cup of tejuino atole, 1 oz lime juice, pinch of sea salt and a few large ice cubes to a cocktail shaker, shake vigorously and strain over your glass filled with crushed ice. Garnish with a lime wedge and serve.

Notes

You'll need Masa for tortillas not tamales, Maseca can be used to make the dough if you don't live near a Mexican Market that sells ready made Masa. Very important: Make sure you use piloncillo that is 100% cane sugar without any additives or your atole will not taste the same!