Sunny days and warm weather remind me of a time when I took a trip to Guadalajara, Mexico. I was 13 years old and traveling to my uncle’s home for the first time. It was one fateful afternoon that we spent in the Guadalajara playing and enjoying the downtown area when my uncle suggested getting drinks, Tejuino for everyone!
What a fun discovery. There’s not a whole lot I remember about that trip but for some reason Tejuino stuck with me. I had never had anything like it and immediately loved the flavors of salty, sour, sweet, and as a bonus it came with a scoop of Mexican Ice cream!! It was literally everything I’ve ever wanted in a drink (at least at 13 years old).
It took me many years to figure out how to make tejuino, mainly because no one knew what the heck I was talking about. Tejuino is very regional (mainly in the state of Jalisco, MX), so outside of this area it’s hardly seen and rarely talked about.
The secret to making tejuino comes down to fermentation. Just a few days in a cool dark area allows naturally occurring Lactic Acid Producing bacteria to colonize your mixture filling it with gut friendly probiotics and loads of flavor. Originally this drink was allowed to ferment much longer which actually produced alcohol. This version is non-alcoholic.
Here are a few things you might find useful when making Tejuino
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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