Tejuino Recipe and Brief History

This is one of the best tejuino recipe on the internet. Toma! If you’re looking for a bit of change of pace to your regular mixological routine, the tejuino may be just what the doctor ordered.

The tejuino is living proof that Mexico has more to offer than agave. It relies on fermented corn flour for its fermentation, and you can make the mix from scratch in your very own kitchen. The result is a candy-like drink that predates Columbus’ arrival in the Americas.

And get this: it’s a hell of a lot easier than brewing your own beer or bottling your own wine.

Intrigued? Read on, amigo.

Table of Contents

Tejuino stand

The Origins of the Tejuino

Where does tejuino come from? Sadly, the best we can do is give an approximate answer.

The word itself originates from the Náhuatl word tecuín, which means “to throb/beat” — presumably because an overly fermented batch could make your heart start racing. The Nahuas people probably drank tejuino at their celebrations and parties.

Though we don’t know precisely where the tejuino was born, we do know that the Nahuas people were indigenous to Mexico’s northwestern and central portions. Our best guess is that the drink originated in Colima, a western Mexican state that lies to the south of Jalisco (where the finest tequilas in the known universe come from).

Fermented beverages were a common thing throughout Mexico and the rest of Latin America. Tejuino is unique in the sense that it’s a pretty lightweight drink. The fermentation period is only three days, resulting in low alcohol content.

A Plethora of Plants

Mexico is heavy on booze-making plants. Take the wonderful wines of Valle de Guadalupe (Baja California Sur) or the agave-rich microclimates of Oaxaca. This single country produces some of the best spirits on the planet (they gave us both tequila and mezcal, after all), but they’re not exactly drinks you’d want to try producing in your kitchen.

That’s where tejuino stands out. It requires no distillation and requires under 30 minutes of prep time.

The cornflour (masa) used to make tejuino is the same kind used to make tortillas, with the addition of water and sugar. By transferring that mixture to a container and allowing it to ferment under a cheesecloth, it’s a mere 3-day wait before your very own tejuino is born.

One key to making authentic tejuino is the use of piloncillo. This unrefined sugar is made by evaporating raw sugarcane juice and collecting the sugar crystals. Its taste lies somewhere between molasses and honey. Tejuino pairs well with strains like Mimosa, Gelato and Green Crack

Here is the best Tejuino Recipe

Tejuino recipe

How to Make the Best Tejuino

Now it’s time to make one of the most exotic recipes out there: the Tejuino. It’s not the easiest. It’s not the fastest. But it might just be the most rewarding.

  • Prep Time 20 Minutes
  • Total Time 25 Minutes
  • Serves 6 People
  • Calories 285 kcal


  • 8 cups masa harina (in other words, nixtamalized maize flour)
  • 2 lb. panela (a.k.a. piloncillo, unrefined sugarcane sugar)
  • 18 cups of H20
  • 4 limes
  • Fleur de sel
  • Fleur de sel • Some crushed ice (alternatively, lime sorbet)


  1. We’ll start this traditional recipe by boiling 16 cups of water (note that you’re setting two cups aside for later). Once it’s at a boil, add the piloncillo (a.k.a. 2 lb. of panela). When the mixture reaches a boil, mix it for two full minutes. Remove it from the boil and set it aside.
  2. Next, mix the 8 cups of masa harina (maize flour) with two cups of water. Add 12 cups of boiling water, continuing to add up to four additional cups until there’s a slightly liquid texture to the mix. Cook this mixture over medium heat for roughly 10 minutes. You’re looking for it to thicken up a bit.
  3. Let the mix cool and squeeze three limes into it (juice only—no seeds). Place this mixture in a cool, dry place for three days, during which it will ferment. The best vessel for this is a clay pot covered with a cloth.
  4. After the three-day fermentation period, slice up the fourth lime and mix the slices with the tejuino. It’s just about ready; serve it with crushed ice, a lime slice, and sprinkle it with fleur de sel. For extra decadence, scoop some lime sorbet or crushed ice on top. This mixture will keep for several days in your refrigerator.


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JJ Smoak

Brooklyn native, accent-having, travel lover, wordsmith and bud enthusiast. Versed from the streets of NYC, mixed with some world influence, writer/editor and medical user extraordinaire, JJ is here to tell you like it is and guide you to the finest. Brooklyn's favorite feminine stoner, your neighborhood contributor, wrapping leaves like a bandage and bringing you along for the ride.

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