Tejate: Oaxaca’s Ancient Drink

Discover the fascinating world behind Oaxaca’s Tejate, a true gem of Mexico’s rich culinary tradition. Known as “the drink of the gods,” this pre-Hispanic elixir not only quenches your thirst, it tells a story that spans centuries.

Since ancient times, tejate has played a central role in rituals and ceremonies. It’s a sacred blend of maize, cacao, a delicate flower called rosita de cacao, and the mysterious pistle, the seed of the mamey fruit (an orange-fleshed cousin of the avocado) all coming together in a fusion of flavors and textures.

ejate’s Key Ingredients: A Taste of Tradition – Etnofood

The preparation process is a true art form, where each ingredient undergoes a meticulous toasting and grinding ritual on the metate a traditional volcanic stone used for grinding grains and seeds.

Once a fine paste is created, the skilled hands of the tejateras take over, beating the mixture in the apastle, a red clay vessel painted inside with greta, a mineral powder that turns emerald green when mixed with water. This unique coating helps keep the tejate fresh for extended periods.

It’s here that the magic happens, where the perfect foam comes to life, turning every sip into a one of a kind sensory experience.

A metate, the traditional stone tool used to grind the ingredients of Tejate – Etnofood.

But tejate is much more than just a delight for the palate, it’s also a natural source of energy and nutrients, offering protein, fiber, calcium, potassium, iron, and zinc in every refreshing sip.Who would’ve thought that beneath that heavenly foam lies so many health benefits?

And speaking of the foam, did you know its abundance is closely tied to the perfect temperature of the tejatera’s hands? The right warmth can lead to a richer, more generous foam, a true sign of a well-crafted tejate

Serving Tejate the traditional way: in a jícara, by a tejatera – Etnofood.

It’s worth mentioning that this traditional drink is typically served in a vessel made from the fruit of the Morro tree, known as a jícara. Just like the apastle, this natural cup helps keep the drink cool. Today, jícaras are often hand-painted with beautiful designs of local birds and flowers.

They’re not only used for drinking tejate, but also for water, atole, mezcal, and other traditional Oaxacan beverages.

As if that weren’t enough, tejate has another trick up its sleeve: it provides the same amount of protein and fiber as a serving of tortillas.

A true gem of Oaxacan gastronomy!

Tejate served in a traditional jícara – Etnofood.

Today, Tejate continues to captivate hearts and palates, keeping Oaxaca’s rich culture alive. Its name, rooted in the Nahuatl words texatli (floury water), textle (flour), and atl (water) invites you on a journey through time, where every sip is a tribute to history and tradition.

Let yourself be enchanted and dive into the magical world of Tejate, where past and present merge in a single drink.

And we can’t forget its pre-Hispanic origins in Oaxaca’s Central Valleys, where it was once part of sacred planting and harvest ceremonies, a detail that makes every sip even more meaningful.

TIP: We recommend joining the tour organized by Etnofood to visit the largest market in Oaxaca—and the second largest in Latin America—where you can enjoy this refreshing pre-Hispanic drink.

You can make your reservation on the following link.