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| · | La Ruta Maya |
| · | La Ruta de Los Pantanos |
| · | La Ruta del Cacao |
| · | La Ruta de Las Sierras |
| · | Food of the Gods Culinary Tour |
| · | Birthplace of Chocolate |
| · | Mystery of Comalcalco Ruins |
| · | Chocolate Hacienda |
| · | Ancestral Drinks, POZOL |
| · | Fiestas |
| · | Traditional Dress |
| · | Flora and Fauna |
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Tabasco'sAncestral Drink
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Pozol
TASTE OF TABASCO...Culinary Tours
In the southeast of Mexico the fertility of the land and the hot climate yields great quantities of corn and cacao. These two crops provided for much of the substanance for the inhabitants of the area. After grinding the corn into cornmeal the cacao was mixed with it and cold water , maybe other ingredients (vanilla), making a beverage
called pozol, a drink as old and as rich as the culture of those who created it.
Travelers in Tabasco were well always aware of the nutritious, cold drink that enabled them to endure their journeys through the hot and humid jungles. Not only travelers used it, but in homes too, where the meals were mainly tortillas and pozol.
In the Historic and Geograpical Record of the Governorship of Tabasco written in about 1579 there are many mentions of Pozol. It is stated that the the Indians , especially the Chontal of Tabasco ate very little food, if they ate at all. It was noted that they instead drank something they mixed with water to make a thick liquid that seemed to last a long time. " They also drink another drink which is made from cooked cornmeal and cacao, it is a bitter drink, and very effective in the heat, it is also very healthy". Workers sustained themselves for days on pozol. William Dampier a famous English pirate of the 17th century wrote in 1680, " If the indians go on a three or four day trip they carry some of this cornmeal wrapped in banana leafs and a gourd (Bush) tied to their waist in which to make the drink, they do not worry about anything else, they rely on this substance somuch they are never at home without it," Mario Humberto Ruiz " Un Rostro Cubierto, Los indios del Tabasco Colonial ( a Covered Face, the Indians of Colonial Tabasco) .
Pozol is still the drink of Tabasco. It is made in the same way, adhering to traditions, it is filtered or strained and then served cold in small bowls called Jicaras (he-ca-ras), shown above. The Jicaras are coconut shells, abundant in the area, carved and elaborately decorated in the municipalities of Jalpa de Mendez, Centla or Zapata. During your stay in Tabasco you will have ample opportunity to enjoy this ancient drink,
even take home some authentic
handcarved Jicaras.
called pozol, a drink as old and as rich as the culture of those who created it.
Travelers in Tabasco were well always aware of the nutritious, cold drink that enabled them to endure their journeys through the hot and humid jungles. Not only travelers used it, but in homes too, where the meals were mainly tortillas and pozol.
In the Historic and Geograpical Record of the Governorship of Tabasco written in about 1579 there are many mentions of Pozol. It is stated that the the Indians , especially the Chontal of Tabasco ate very little food, if they ate at all. It was noted that they instead drank something they mixed with water to make a thick liquid that seemed to last a long time. " They also drink another drink which is made from cooked cornmeal and cacao, it is a bitter drink, and very effective in the heat, it is also very healthy". Workers sustained themselves for days on pozol. William Dampier a famous English pirate of the 17th century wrote in 1680, " If the indians go on a three or four day trip they carry some of this cornmeal wrapped in banana leafs and a gourd (Bush) tied to their waist in which to make the drink, they do not worry about anything else, they rely on this substance somuch they are never at home without it," Mario Humberto Ruiz " Un Rostro Cubierto, Los indios del Tabasco Colonial ( a Covered Face, the Indians of Colonial Tabasco) .
Pozol is still the drink of Tabasco. It is made in the same way, adhering to traditions, it is filtered or strained and then served cold in small bowls called Jicaras (he-ca-ras), shown above. The Jicaras are coconut shells, abundant in the area, carved and elaborately decorated in the municipalities of Jalpa de Mendez, Centla or Zapata. During your stay in Tabasco you will have ample opportunity to enjoy this ancient drink,
even take home some authentic
handcarved Jicaras.
POZOL
Ingredients
1 kilo corn ( 2.2 LBS
1 spoonful of quick lime
250 grams of roasted and peeled cacao beans (0.55 LBS)
3 litres water ( 33.8 OZ.)
Preparation
Heat corn in the water with the lime, until the husk of the corn comes away easily when the grains are rubbed between the fingers.
Take off the heat and rinse several times to wash them perfectly.
Grind the cacao and the boiled corn separately.
Mix both ingredients and then beat them together with 3 liters of cold water.
Serve the pozol in 'jicaras'.
Remarks
Pozol is a traditional drink of Tabasco to which can be added chorote flowers, " piste " (roasted sapotilla seeds), " camote " (sweet potato), etc.
It can be enjoy alone or accompanied by other food dishes.
CAN'T FIND SOME OF THE INGREDIENTS...ASK AT: cosechamaya@villahermosa.com
Tascalate
Ingredients
o 1 kilo grilled and crushed tortillas
o 250 g peeled and roasted cacao beans
o 10 cinnamon sticks, cut into small pieces
o 5 g rocou paste
o water, as necessary
o sugar to taste
Preparation
Mix the crushed tortilla with the cacao , cinnamon and the rocou and grind them in a hand mill
To prepare the drink, add two spoonfuls of this preparation per glass of water, sweeten to taste with sugar and beat with a whisk ('molinillo') before serving.
Remarks
A tortilla is a sort of pancake made with corn flour
The sugar can also be added during milling to be blend perfectly with the other ingredients.
Atole of tender corn with chocolate
Ingredients
o 6 de-seeded tender ears of corn
o 2 cups of water
o 1 litre of milk
o 2 tablets of chocolate broken into pieces
Preparation
Mix the grains of corn with half the water.
Sieve the mixture and pour the residue into the other half of the water and again pass through a sieve.
Repeat this operation until there is only clean residue left.
Heat the mixture on a low heat and allow to boil, stirring constantly until it thickens
Then progressively pour on the milk and add the chocolate.
Continue to stir until the chocolate melts.
Grilled and crushed corn Champurrado
Ingredients
o 2 cups of grilled, crushed corn
o 1 ½ litres of water
o white or brown sugar according to taste
o 1 cinnamon stick
o 2 tablets of bitter chocolate cut into pieces
Preparation
Mix the corn with half the water.
Sieve the mixture then pour it into a vessel containing the rest of the water which has been brought to the boil.
Add the sugar, the cinnamon and the chocolate.
Let the mixture boil on a low heat until the atole consistency has been achieved.
Variant
If you wish you can replace the grilled, crushed corn with tortilla dough
Polvillo
Ingredients
o 250 g grilled crushed corn
o 50 g grilled crushed cacao beans
o 1 teaspoon powdered cinnamon
o sugar to taste
o 2 litres water
o ice to taste
Preparation
Perfectly mix the corn with the cacao , cinnamon and sugar.
Pour water (cold or hot) on the mixture and beat until any lumps disappear.
If you wish to drink it cold, you can add ice before serving
Pozol:
There is pozol blanco and the pozol negro.
For pozol blanco, boil 3 kg of corn with a handful of quicklime
This is called nixtimalising the corn. It makes it more tender and easier to digest. It should be washed several times until water is almost clear.
Then the corn is ground.
For pozol negro, cacao beans are added to it. A large handful. The beans will have been fermented beforehand for 2 or 3 days, then dried in the sun.
Before mixing them with corn the beans should be toasted.
CHORROTE
you add 1 zapote seed toasted beforehand. Chorrote is a cold drink. It can also be made of carrot.
For a banana chorrote you cook the bananas (after peeling them) in a banana leaf, like a tamales.
The cacao is added afterwards.
Chorrote is also prepared with pataste beans instead of cocoa.
The pataste is a tree which can become very large, up to 7 or 8 meters high. It is rarely planted. Sometimes it is used for shade in the plantations.
The pod is different from that of the cacao-tree ( see below). The beans are too. But the taste of the pataste is particular.
Chorrote paste is sometimes preserved for 2 to 3 days. It becomes acidic and covered in mold.
PINOLE
is a hot.drink. You toast 3 parts fine corn from the end of the cob and 1 part cacao . A little cinnamon is added.
Atole is made with the pod, with peeled corn cob, or by adding pepper.
Atole
(Sirves 4)
Ingredients
½ cup (masa flour)
4 ½ cups de warm milk
1 stick of cinnamon
1 tbls de Vanilla Extract ( best with Autentic Mexican Vanilla)
3/4 cup of 100% pure honey
Instrucciones:
Disolve masa flour in 1/2 cup of warm milk
in a pan, ad the rest of the warm milk and mix flour,cinnamon, vanilla extract and honey.
Stir constantly on medium heat until mixtures have come together and the cix has thickened.
Optional: add fruit pieces before serving.
Ingredients
1 kilo corn ( 2.2 LBS
1 spoonful of quick lime
250 grams of roasted and peeled cacao beans (0.55 LBS)
3 litres water ( 33.8 OZ.)
Preparation
Heat corn in the water with the lime, until the husk of the corn comes away easily when the grains are rubbed between the fingers.
Take off the heat and rinse several times to wash them perfectly.
Grind the cacao and the boiled corn separately.
Mix both ingredients and then beat them together with 3 liters of cold water.
Serve the pozol in 'jicaras'.
Remarks
Pozol is a traditional drink of Tabasco to which can be added chorote flowers, " piste " (roasted sapotilla seeds), " camote " (sweet potato), etc.
It can be enjoy alone or accompanied by other food dishes.
CAN'T FIND SOME OF THE INGREDIENTS...ASK AT: cosechamaya@villahermosa.com
Tascalate
Ingredients
o 1 kilo grilled and crushed tortillas
o 250 g peeled and roasted cacao beans
o 10 cinnamon sticks, cut into small pieces
o 5 g rocou paste
o water, as necessary
o sugar to taste
Preparation
Mix the crushed tortilla with the cacao , cinnamon and the rocou and grind them in a hand mill
To prepare the drink, add two spoonfuls of this preparation per glass of water, sweeten to taste with sugar and beat with a whisk ('molinillo') before serving.
Remarks
A tortilla is a sort of pancake made with corn flour
The sugar can also be added during milling to be blend perfectly with the other ingredients.
Atole of tender corn with chocolate
Ingredients
o 6 de-seeded tender ears of corn
o 2 cups of water
o 1 litre of milk
o 2 tablets of chocolate broken into pieces
Preparation
Mix the grains of corn with half the water.
Sieve the mixture and pour the residue into the other half of the water and again pass through a sieve.
Repeat this operation until there is only clean residue left.
Heat the mixture on a low heat and allow to boil, stirring constantly until it thickens
Then progressively pour on the milk and add the chocolate.
Continue to stir until the chocolate melts.
Grilled and crushed corn Champurrado
Ingredients
o 2 cups of grilled, crushed corn
o 1 ½ litres of water
o white or brown sugar according to taste
o 1 cinnamon stick
o 2 tablets of bitter chocolate cut into pieces
Preparation
Mix the corn with half the water.
Sieve the mixture then pour it into a vessel containing the rest of the water which has been brought to the boil.
Add the sugar, the cinnamon and the chocolate.
Let the mixture boil on a low heat until the atole consistency has been achieved.
Variant
If you wish you can replace the grilled, crushed corn with tortilla dough
Polvillo
Ingredients
o 250 g grilled crushed corn
o 50 g grilled crushed cacao beans
o 1 teaspoon powdered cinnamon
o sugar to taste
o 2 litres water
o ice to taste
Preparation
Perfectly mix the corn with the cacao , cinnamon and sugar.
Pour water (cold or hot) on the mixture and beat until any lumps disappear.
If you wish to drink it cold, you can add ice before serving
Pozol:
There is pozol blanco and the pozol negro.
For pozol blanco, boil 3 kg of corn with a handful of quicklime
This is called nixtimalising the corn. It makes it more tender and easier to digest. It should be washed several times until water is almost clear.
Then the corn is ground.
For pozol negro, cacao beans are added to it. A large handful. The beans will have been fermented beforehand for 2 or 3 days, then dried in the sun.
Before mixing them with corn the beans should be toasted.
CHORROTE
you add 1 zapote seed toasted beforehand. Chorrote is a cold drink. It can also be made of carrot.
For a banana chorrote you cook the bananas (after peeling them) in a banana leaf, like a tamales.
The cacao is added afterwards.
Chorrote is also prepared with pataste beans instead of cocoa.
The pataste is a tree which can become very large, up to 7 or 8 meters high. It is rarely planted. Sometimes it is used for shade in the plantations.
The pod is different from that of the cacao-tree ( see below). The beans are too. But the taste of the pataste is particular.
Chorrote paste is sometimes preserved for 2 to 3 days. It becomes acidic and covered in mold.
PINOLE
is a hot.drink. You toast 3 parts fine corn from the end of the cob and 1 part cacao . A little cinnamon is added.
Atole is made with the pod, with peeled corn cob, or by adding pepper.
Atole
(Sirves 4)
Ingredients
½ cup (masa flour)
4 ½ cups de warm milk
1 stick of cinnamon
1 tbls de Vanilla Extract ( best with Autentic Mexican Vanilla)
3/4 cup of 100% pure honey
Instrucciones:
Disolve masa flour in 1/2 cup of warm milk
in a pan, ad the rest of the warm milk and mix flour,cinnamon, vanilla extract and honey.
Stir constantly on medium heat until mixtures have come together and the cix has thickened.
Optional: add fruit pieces before serving.
Dried ingredients for POZOL, Polvillo and dried unfermented cacao beans for grinding and recipes available at:
mayaharvest@mayatabasco.com
mayaharvest@mayatabasco.com
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