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Soft drinks from Mexico
Nixtamalised maize dough is mixed with water and piloncillo into a thick drink, then left 12 to 24 hours with some old tejuino to sour. Vendors sell it with salt and lime juice, sour and only lightly alcoholic. Made in 3 steps over 12 h – 24 h. The longest step, add old tejuino and ferment, takes 12–24 h (Rubio-Castillo Á.E 2021). Pichia yeasts and Lactiplantibacillus plantarum in commercial (street) tejuino and Saccharomyces cerevisiae and Limosilactobacillus fermentum in artisanal tejuino do most of the fermenting.
| Main step | 12–24 hReported[rubio2021] | Add old tejuino and ferment |
|---|---|---|
| Acidity | pH 3.4–4Measured[rubio2021] | Add old tejuino and ferment |
| Nixtamalised maize dough (masa)[rubio2021] |
| Piloncillo · Added to start the fermentation[rubio2021] |
| Old tejuino (tejuino viejo) · Kept back from an earlier batch as the starter[rubio2021] |
| Salt and lime juice (to taste) · Added when it is served[rubio2021] |
| Starter: back-slop (tejuino viejo) |
Total time across the recorded steps: 12 h – 24 h
What changes: Masa is stirred with water and piloncillo into a thick, sweet drink
Output: sweet, thick maize drink.
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
Street tejuino starts from nixtamal masa sweetened with piloncillo and sours in a day, seeded by old tejuino. Indigenous tesgüino and artisanal tejuino start from germinated maize and ferment for days; mestizo tesgüino is lower in alcohol than the Indigenous drink.
Total coliforms were absent from all eight tejuino samples tested, and the drink is sour, at about pH 3.4–4.0.
Every number is labelled with how it is known. How this atlas is made
The names tesgüino and tejuino come from the Nahuatl tecuin, "heartbeat". The mestizo drink of northern and western Mexico is lower in alcohol than Indigenous tesgüino and is drunk mainly as a refreshment in hot weather.
