Tejate[teˈxate] is a non-alcoholicmaize andcacao beverage traditionally made inOaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenousMixtec andZapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toastedmaize, fermentedcacao beans, toastedmamey pits (pixtle) andflor de cacao (also known asrosita 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 theMexican Spanish nametejate is not known for certain, but is thought to derive from theNahuatl "floury water"texātl[ˈteʃat͡ɬ], compounded from "flour"textli[ˈteʃt͡ɬi] and "water"ātl[aːt͡ɬ]. TheZapotec name for tejate iscu'uhb.^[1]

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 inSan 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]

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• Soleri, Daniela; Cleveland, David A. (2007)."Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico"(PDF).Food and Foodways.15 (1–2). Food and Foodways, 15:1, 107 - 118, 2007:107–118.doi:10.1080/07409710701260131.S2CID 143664488. Archived fromthe original(PDF) on 2012-12-04. Retrieved2014-01-31.
• Soleri, Daniela; Cleveland, David A.; Cuevas, Flavio Aragón."Food Globalization and Local Diversity: The Case of Tejate"(PDF). Current Anthropology, University of Chicago Press, Vol. 49, No. 2 (April 2008), pp. 281-290. Retrieved2014-01-31.
• Soleri, Daniela; Cleveland, David A.; Cuevas, Flavio Aragón."On-Line Supplement: Tejate: Origins, Ingredients, Preparation"(PDF). Current Anthropology, University of Chicago Press, Vol. 49, No. 2 (April 2008), pp. 281-290. Retrieved2014-01-31.
• Neller, Earl; Steele, Zac; Taylor, Clif; Taylor, Jane; Powell, Eric A. (2011). "Keeping Frothy Chocolate Alive".Archaeology.64 (1). Archaeology, Archaeological Institute of America, Vol. 64, No. 1 (January/February 2011), p. 8 (JSTOR $0): 8.JSTOR 41780638.
• Rosengarten, Frederic Jr. (1977)."An Unusual Spice from Oaxaca: The Flowers of "Quararibea Funebris"".Botanical Museum Leaflets, Harvard University.25 (7). Botanical Museum Leaflets, Harvard University, Vol. 25, No. 7 (October 30, 1977), pp. 183-202 (JSTOR $0):183–202.doi:10.5962/p.295210.JSTOR 41762785.

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