Tejate

Step by stepInstructions

1. Rinse the nixtamalized corn and grind it into a fine masa, using a metate, food processor or blender with a little water.
2. Toast the cacao beans in a dry skillet until fragrant, then rub off and discard the husks.
3. Toast the cracked mamey seeds and cacao flowers until aromatic, then grind them together with the cacao into a fine paste.
4. Work the cacao paste into the masa with your hands until evenly combined.
5. Add the water gradually, working the mixture with your hands, then strain through a cloth, squeezing out every drop of liquid.
6. Pour the tejate from a height into a clay pitcher to build its signature foam, then chill thoroughly.
7. Serve cold, foam on top, sweetened or not, as you prefer.