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Soft drinks from Tabasco, Mexico
Chorote is the Tabasco form of pozol, a fermented maize dough with ground roasted cacao beans added to the dough before fermentation. The lime-cooked maize is ground, ground cacao is added, the dough is left to ferment, and it is stirred into water to drink. In one study the cacao-maize dough was followed over nine days of fermentation.
| Maize kernels | Boiled in lime water, rinsed and ground, as for pozol[fao138-ch4] |
| Ground cacao beans (roasted beans, per Ojeda-Linares et al.) | Added to the dough before fermentation; the FAO bulletin says only ground cacao beans[fao138-ch4][ojeda2021] |
| Water | To make the drink from the fermented dough |
| Starter | spontaneous |
Total time across the recorded steps: 9 days
What changes: Maize boils in lime water until the hulls loosen
Output: nixtamal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chorote is the Tabasco form of pozol, a fermented maize dough with ground roasted cacao beans added to the dough before fermentation. The lime-cooked maize is ground, ground cacao is added, the dough is left to ferment, and it is stirred into water to drink. In one study the cacao-maize dough was followed over nine days of fermentation. Made in 4 steps over 9 days. The longest step, ferment the dough, takes 9 days (López-Reynoso M. et al. 2025). Lactobacillus, Leuconostoc and Fructobacillus and Yeasts, moulds and amylolytic bacteria do most of the fermenting.
| Main step | 9 daysReported[lopez2025] | Ferment the dough |
|---|---|---|
| Acidity | pH 5.7 → 7.5Reported[fao138-ch4] | Boil the maize in lime water, as for pozol |
Chorote is pozol with ground roasted cacao added to the dough before it ferments.
In one preliminary study, cited in a 2025 review, coliforms fell to none by day 6 of fermentation. In a market survey of non-fermented pozol in Chiapas, aflatoxin was found far more often in pozol with cacao (41.5 % of samples) than in white-maize pozol (5.4 %). Only 1 of the 19 contaminated samples was above 20 ppb, and the survey did not test fermented chorote.
Hazards the sources name: Coliforms (fell until none were found on the sixth day of fermentation); Vibrio (genus recorded in chorote).
Every number is labelled with how it is known. How this atlas is made
Haard and colleagues' 1999 FAO bulletin records that in the state of Tabasco ground cacao beans are added to the pozol dough before fermentation, giving a product called chorote.
