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Tejuino recipe: Puerto Vallarta’s traditional beverage

By Tribune Travel

August 07, 2023

Puerto Vallarta, where the sun is at its zenith, the temperature is 30 degrees Celsius and the relative humidity is 80%. Only tejuino, a traditional corn drink, can quell the oppressive heat in the middle of a hot day.

Tejuino, a beverage that has come to symbolize Mexican culture, has existed in the western region of the nation for roughly 7,000 years.

Its origins can be traced to native indigenous fermentations made from starch-rich substrates, where probiotic lactic acid and microorganisms are in abundance, making it a refreshing and advantageous choice for health.

Popular in several parts of the state of Jalisco and in western Mexico, which includes the states of Nayarit, Colima and Michoacán, tejuino has transcended borders and its consumption has spread to states such as Veracruz and Baja California Sur.

It is considered a kind of corn beer due to its malting process, where the corn kernels are germinated with water, germination is stopped to cook them and hydrolyze as many sugars (starches) as possible, and the resulting malt is fermented for 24 to 48 hours. In this process, beneficial bacteria are produced, as well as organic acids such as lactic, malic and acetic acid.

Piloncillo sugars and partially hydrolyzed starches are two ingredients that give tejuino its distinctive sweetness.

The promotion and rescue of traditional beverages with health benefits is essential, and therefore, we invite you to enjoy a refreshing tejuino.

It’s also important to remember that tejuino has 60 to 80 grams of sugar per liter, which is less sugar than cola soft drinks, which can have 300 grams of sugar per liter.

Tejuino sellers typically add salt and lime to the drink at the point of sale, mixing it perfectly with ice; however, in some locations, they prefer to use lime ice cream instead of ice to enhance the drink’s distinctive flavor.

Tejuino is much more than just a cool beverage; it is a priceless piece of Mexican culture that should be honored and spread.

Take advantage of this hot season to appreciate and enjoy this delicious tradition that connects Vallartenses with their ancestral roots, producing it directly at home:


1 Kilo of corn dough

1 Kilo of Piloncillo

3 Liters of water

2 limes

Salt to taste

Crushed ice

Lime ice-cream (optional)


Boil the water and add the piloncillo until it melts.

Grind the dough with a little water in a blender and add it to the boiling water.

Form an atole, and when it cools, squeeze the limes.

Rest for 2 to 3 days until fermentation. It is recommended to use a clay pot and cover it with a clean blanket. (The fermentation is optional. Some prefer only to let it cool for 4 hours).

The tejuino is almost ready, it only has to be mixed very well and served with crushed ice, lime and salt.

Give it the Jalisco touch by adding lime ice-cream.

With reporting by Adolfo Torres for Tribuna de la Bahía.





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