Welcome to Paulina Cocina! How about we make a delicious Mexican drink: Tascalate ? Don't worry, it's not a magic word from a spell or a potion, but rather one of the traditional drinks from Mexico, specifically from Chiapas.
Tascalate water is a pre-Hispanic beverage that combines ingredients that are as simple as they are surprising. So, if you want to learn more about this marvel of Chiapas cuisine , get ready because we're going to tell you its history, its secrets, and of course, a tascalate recipe so you can make it at home and worship the gods.
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About Tascalate
What is tascalate? It's a refreshing drink originating in the indigenous communities of Chiapas and combining the following ingredients: roasted corn, cacao, cinnamon, achiote, and sugar or panela . This traditional drink is the perfect way to break up the typical lemonade on hot days.
Tascalate water is not only tasty, but also packed with nutrients. Corn and cacao are key ingredients in the Mesoamerican diet , and combining them in a drink creates an energizing blend. However, its real secret lies in the achiote (also used in recipes like Colombian sancocho and pastel en hoja ), which gives it that intense red color that makes it visually appealing.
Origin of the tascalate: history and meaning of its name
Like many of Mexico's traditional dishes and drinks, this beverage has a history dating back to pre-Hispanic times. The Mayans and Zoques of Chiapas already knew the magic of roasting corn and cacao , and they mixed it with achiote to create an energizing drink.
- The name means something like “tortilla drink” , a combination of the Nahuatl words tlaxcalli , meaning tortilla, and atolli , meaning atole.
It is said that this drink was so important that it was served at ceremonial events and important gatherings. Not only did it refresh the body, but it was also an offering to the gods .
Characteristics and attributes of tascalate: flavors, textures, and more
- Roasted corn is the base : The corn is roasted until it turns golden brown, giving it that slightly smoky flavor that is key to the drink.
- Cocoa adds an exotic touch : Although not as predominant as in other cocoa drinks, it plays a gentle but important role. It adds that bitter note that balances the sweetness of the sugar.
- Achiote is not just about color : It also gives it a slight earthy note that distinguishes it from other traditional drinks, such as tejuino or tepache .
- Cinnamon and sweetness : Cinnamon is the ingredient that gives it that spicy touch that complements the corn and cocoa. It's like the cherry on top, but in a drink.
- Texture : Tascalate has a slightly grainy texture , but not in a bad way. It's part of its charm, and when served chilled, the texture feels almost creamy.
- Versatility : Although the traditional way is with water, it can also be prepared with milk , which makes it even smoother and more delicious.
- Balanced flavor : It is neither too sweet nor too bitter , and the spicy touch of cinnamon makes it a truly unique drink.
Prepare tascalate water step by step
Making tascalate water isn't complicated. All you need is roasted corn, cocoa, achiote, cinnamon, and sugar or panela. Everything is ground into a fine powder, which forms the base of the drink and can be set aside until ready to use .
- The powdered ingredients are mixed with cold water to achieve the perfect balance between the ingredients so that the flavor is smooth but with character .
When preparing tascalate water , it's important to thoroughly roast the corn and cacao. This process is essential to extract the deep, smoky flavors that characterize this traditional, refreshing, and pre-Hispanic beverage.
Tradition and places to enjoy tascalate
Tascalate is a typical drink from Chiapas it 's served at parties and important events, but it's also common to see it in local markets, where it's sold iced to combat the heat.
- It is the drink par excellence to accompany typical Chiapas dishes such as tamales or cochinita pibil .
Tradition dictates that tascalate water is drunk from clay cups , giving it a rustic touch that aligns perfectly with its pre-Hispanic origins. In some communities, it's even used in religious ceremonies, demonstrating its cultural significance.
7 tricks to prepare the perfect tascalate
- Use native corn : It has a more authentic flavor than industrial corn.
- Toast the corn patiently : Do it over low heat so that the flavors develop well and be careful not to burn it.
- Add just the right amount of cocoa : If you add too much cocoa, the drink will be too bitter. The key is balance.
- Fresh achiote : Provides better color and flavor than commercially processed versions.
- Use cold water : It is important that the tascalate water is very cold, you can even add ice.
- Try with milk : For a creamier version, try mixing it with milk instead of water.
- A spicy touch : Optionally, you can add dried or powdered chili to give the drink an extra kick.
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Tascalate Recipe
Yield: 4 glasses
Preparation time : 25 minutes
Ingredients
- 100 g of toasted corn
- 50 g of cocoa
- 1 teaspoon of achiote
- 1 cinnamon sprig
- Sugar or panela to taste
- 1 liter of cold water (or milk, optional)
- Ice to taste
How to make tascalate water step by step
- Toast the corn in a pan over low heat for 10-15 minutes, stirring until golden brown.
- Grind the toasted corn together with the cocoa, achiote and cinnamon until you obtain a fine powder.
- In a large jug, mix this powder with cold water (or milk) and sugar or panela to taste.
- Serve in a glass or cup (clay is better) with ice and enjoy!
