Tejate

Vendor mixing the beverage before serving it

Tejate [teˈxate] is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted maize, fermented cacao beans, toasted mamey pits (pixtle) and flor de cacao (also known as rosita de cacao). These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it is ready, the flor de cacao rises to the top to form a pasty foam. It can be served as-is or with some sugar syrup to sweeten it. The drink is served cold.

The origin of the Mexican Spanish name tejate is not known for certain, but is thought to derive from the Nahuatl "floury water" texātl [ˈteʃat͡ɬ], compounded from "flour" textli [ˈteʃt͡ɬi] and "water" ātl [aːt͡ɬ]. The Zapotec name for tejate is cu'uhb.[1]

Ingredients and preparation

The main ingredients of tejate are roasted corn flour, fermented cocoa beans, mamey seeds and cocoa flower also known as rosita de cacao, which grows only in San Andrés Huayapam.[2] These ingredients are finely ground into a paste, which is then mixed with cold water, usually by hand, and when ready, the cocoa butter rises to the top of the container to form a pasty froth. The drink is served cold and can be served as is or with a little sugar syrup to sweeten it.[3]

See also

References

  1. ^ "Food and Foodways : Explorations in the History and Culture of Publication details, including instructions for authors and subscription information: Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico" (PDF). Es.ucsb.edu. Archived from the original (PDF) on 4 December 2012. Retrieved 9 April 2018.
  2. ^ Soleri, Daniela; Cleveland, David A. (2007-06-06). "Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico". Food and Foodways. 15 (1–2): 107–118. doi:10.1080/07409710701260131. ISSN 0740-9710. S2CID 143664488.
  3. ^ "Tejate". Exploring Oaxaca. Retrieved 17 April 2011.

Further reading

  • Soleri, Daniela; Cleveland, David A. (2007). "Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico" (PDF). Food and Foodways. 15 (1–2). Food and Foodways, 15:1, 107 - 118, 2007: 107–118. doi:10.1080/07409710701260131. S2CID 143664488. Archived from the original (PDF) on 2012-12-04. Retrieved 2014-01-31.
  • Soleri, Daniela; Cleveland, David A.; Cuevas, Flavio Aragón. "Food Globalization and Local Diversity: The Case of Tejate" (PDF). Current Anthropology, University of Chicago Press, Vol. 49, No. 2 (April 2008), pp. 281-290. Retrieved 2014-01-31.
  • Soleri, Daniela; Cleveland, David A.; Cuevas, Flavio Aragón. "On-Line Supplement: Tejate: Origins, Ingredients, Preparation" (PDF). Current Anthropology, University of Chicago Press, Vol. 49, No. 2 (April 2008), pp. 281-290. Retrieved 2014-01-31.
  • Neller, Earl; Steele, Zac; Taylor, Clif; Taylor, Jane; Powell, Eric A. (2011). "Keeping Frothy Chocolate Alive". Archaeology. 64 (1). Archaeology, Archaeological Institute of America, Vol. 64, No. 1 (January/February 2011), p. 8 (JSTOR $0): 8. JSTOR 41780638.
  • Rosengarten, Frederic Jr. (1977). "An Unusual Spice from Oaxaca: The Flowers of "Quararibea Funebris"". Botanical Museum Leaflets, Harvard University. 25 (7). Botanical Museum Leaflets, Harvard University, Vol. 25, No. 7 (October 30, 1977), pp. 183-202 (JSTOR $0): 183–202. doi:10.5962/p.295210. JSTOR 41762785.


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