Method: Built
Glassware: Pint glass
Ice: Cubed ice
Time: 40 min

Tejuino

Traditional MexicanZero-proofMexican cocktailsIntermediateEditorial draft

A fermented corn drink with piloncillo, served with lime, salt and lime sorbet. Sour, sweet and thick: a classic of Guadalajara street stands.

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Ingredients

1 × servings

500 gNixtamalized corn masa
250 gPiloncillo
2,000 mlFiltered water
30 mlLime juicePer serving, when serving
1 pinchFine sea saltPer serving
1 pieceLime sorbetOne scoop per serving
to tasteGround piquín chile(optional)

Volume before dilution: 2030 ml

Step by step

1
Boil the piloncillo in the water until dissolved.
2
Loosen the masa in a little water and add it, stirring constantly over medium heat until it thickens like a thin atole.
3
Cool, cover with clean cloth and ferment 1 to 2 days at room temperature.
4
Refrigerate. To serve, mix in a glass with ice, lime and salt.
5
Top with a scoop of lime sorbet and chile to taste.

GarnishScoop of lime sorbet and pinch of salt

Advance prep

Make the base 1 to 2 days ahead to ferment. Makes about 6 glasses.

Flavor profile

Sweetness

Acidity

Bitterness

Body

Aroma

CornLimePiloncillo

Story

Tejuino has roots among Indigenous peoples of western Mexico, such as the Wixárika and Rarámuri, who make fermented corn drinks for ritual and daily life. In Jalisco it became a street drink, served with lime sorbet.

Technical notes

Cooking first eliminates most unwanted microbes; the short fermentation that follows must happen in clean vessels at 20 to 25 °C. It should smell sour and corny, never rotten. Discard it if mold, foul odor or excessive foul-smelling bubbling appears. Refrigerated it keeps about 3 to 4 days. Its alcohol content is very low, but not zero.

Serving

Very cold, in a tall glass, on hot afternoons.

Origin

Documented · prehispánico / pre-Hispanic · Western Mexico (Jalisco, Nayarit)

A traditional fermented corn drink with Indigenous roots; ritual and street versions differ.

Variations

Tejuino sin nieve
Just lime, salt and ice.

Substitutions

Rehydrated nixtamalized corn flour if you cannot find fresh masa.

Pairings

Tortas ahogadas
Jericalla (dessert)

Techniques

Fermentation

Fermentation Basics

Tepache, tejuino and ginger beer are short, living ferments. Hygiene, temperature, acidity and time decide whether the result is delicious or dangerous.

Intermediate · 7 min read

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Sources

BARTENDER.MX Editorial Kitchen

Version 1 · Updated October 20, 2026