It is one of Mexico’s traditional drinks and is extremely refreshing and delicious even in the heat.
This pre-Columbian drink was one of the favorites of the indigenous people of southern Mexico, and Diego de Landa Calderón, bishop and chronicler of the conquest, mentions it in a 1566 document.
The base of Tescalato is a mixture of crushed corn tortillas and roasted and powdered cocoa, flavored with chile. This is an orange-colored drink that is sweetened by mixing this product with water and then drunk cold. It is sold in powder form to make “instant tescalate.” The indigenous people of Chiapas drank Tescalato at parties and it was a drink associated with love.
- 1 kg of corn tortillas.
- 2 teaspoons ground cinnamon.
- 250 grams of roasted and peeled cocoa.
- 1 tablespoon of muscova sugar.
- Annatto 1/4 stick.
- 1 tablespoon piloncillo.
- 4 cups of water.
The tortillas are perfectly toasted with komal and ground in a blender with cocoa.
Add remaining ingredients (except water) until powdery.
Pour 4 cups of water and 8 tablespoons of pre-prepared powder into a jug.
Stir and serve with ice, if desired.
Recipe provided by: Carlos Mauricio Peña Lara