Tejate Explained
Tejate pronounced as /es/ 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 is not known for certain, but is thought to derive from the Nahuatl "floury water" in Nahuatl languages pronounced as /ˈteʃat͡ɬ/, compounded from "flour" in Nahuatl languages pronounced as /ˈteʃt͡ɬi/ and "water" in Nahuatl languages pronounced as /aːt͡ɬ/. The Zapotec name for tejate is .[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
Further reading
- Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico . Food and Foodways . 15 . 1–2 . 107–118 . Food and Foodways, 15:1, 107 - 118, 2007 . 10.1080/07409710701260131 . Daniela . Soleri . David A. . Cleveland . 2014-01-31 . 2007 . 143664488 . 2012-12-04 . https://web.archive.org/web/20121204090646/http://es.ucsb.edu/faculty/cleveland/CV/2007b_theobroma%26tejate.pdf . dead .
- Web site: Food Globalization and Local Diversity: The Case of Tejate . Current Anthropology, University of Chicago Press, Vol. 49, No. 2 (April 2008), pp. 281-290 . Daniela . Soleri . David A. . Cleveland . Flavio Aragón . Cuevas . 2014-01-31.
- Web site: On-Line Supplement: Tejate: Origins, Ingredients, Preparation . Current Anthropology, University of Chicago Press, Vol. 49, No. 2 (April 2008), pp. 281-290 . Daniela . Soleri . David A. . Cleveland . Flavio Aragón . Cuevas . 2014-01-31.
- 41780638 . Keeping Frothy Chocolate Alive . Archaeology . 64 . 1 . 8 . Archaeology, Archaeological Institute of America, Vol. 64, No. 1 (January/February 2011), p. 8 (JSTOR $0) . Earl . Neller . Zac . Steele . Clif . Taylor . Jane . Taylor . Eric A. . Powell . 2011 .
- Botanical Museum Leaflets, Harvard University. 25. 7. 183–202. Frederic Jr. . Rosengarten . An Unusual Spice from Oaxaca: The Flowers of "Quararibea Funebris". Botanical Museum Leaflets, Harvard University, Vol. 25, No. 7 (October 30, 1977), pp. 183-202 (JSTOR $0) . 41762785. 1977. 10.5962/p.295210 . free.
Notes and References
- Web site: 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. Es.ucsb.edu. 9 April 2018. 4 December 2012. https://web.archive.org/web/20121204090646/http://es.ucsb.edu/faculty/cleveland/CV/2007b_theobroma%26tejate.pdf. dead.
- 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 . 10.1080/07409710701260131 . 143664488 . 0740-9710.
- Web site: Tejate. Exploring Oaxaca. 17 April 2011.
