How To make Tejuino & Paisano with Reece Griffiths

Presented by Reece Griffiths, Prince of York, Sydney. Images & video by Christopher Pearce.

Get geeky with this fermented corn masa beverage from the western coastal states of Mexico. 

Tejuino is a fermented corn masa beverage from the western coastal states of Mexico. It dates back to pre-spanish times and the Indigenous Huichol Indians of Nayarit, Jalisco and Colima.

I first came across it in the state of Colima, near Tecoman. Vendors in the market would produce Tejuino and at first I thought I had misheard the ingredients, ‘you make it with
corn flour?’ I wondered, sceptical. But it turned out to be delicious.

ADVERTISEMENT
 

Corn Masa, cane sugar and water are heated to thicken the mix, then cooled, lime
is added, and a natural ferment takes place lasting 3-4 days.

It ends up being a salty, sweet and sour corn drink with a touch of funk from the ferment. So good on a hot day post surf and with some spicy tacos. We started bringing a bottle of mezcal to the mercado to spike it with.

TEJUINO
• 2 cups/500g Piloncillo
• 1 litre Water
• 2 cups/500g masa for tortillas
• 1 litre cool water
• Juice of 2 limes

PAISANO
• 100ml Tejuino
• Juice of 1 lime
• 50ml mezcal
• Pinch of Salt

No Comments Yet

Comments are closed