Pozol

This article is about Pozol, the prehispanic drink. For the pre-colombian soup, see Pozole.

History

The word Pozol comes from Nahuatl, “sparkling”. The Pozol is a type of beverage that has its origins in the Maya culture. It is prepared from the fermentation of corn dough, which, when dissolved in water, is eaten raw by various ethnic groups of southern and southeastern Mexico.

This drink is consumed during working hours, lunch or any time of day as a refreshing drink and is a staple, especially for those who use it for food only, at least at certain times or circumstances.

Because of its high degree of conservation, Pozol cornballs are used by various groups such as provisions for their long journeys through the jungle. Besides its use as food, the drink has been used as a medicine and for ceremonies, In the past Pozol balls were used by the Maya as a poultice, as well as to prevent or treat skin infections and wounds.

Currently the Lacandones use Pozol mixed with honey to lower fever and control diarrhea and other intestinal disorders, similar to using other people do drugs or foods containing yeast and lactobacillus. Pozol also had a ceremonial importance, since pre-Hispanic times was used as an important component of offerings in various Maya festivities related to the cultivation and harvest of corn. This beverage is prepared either in domestic consumption for the same family that makes, or semi-commercial scale to be sold in the market. In Honduras and Nicaragua Pozol is a drink made with corn, milk, sugar and water.

Pozol consumed during meals or drink at any time of day. The Indians of Chiapas or other Southeastern states take it as a provision before going on a trip or before starting his workday.

Preparation

Since ancient times, the Chiapas indigenous (Maya, zoques and Chiapanecas) prepared these refreshing and nutritious drink with boiled cornmeal, cocoa and grains pochotl, same as it was called pochotl. Over time the Spanish transform the word Pochotls and created the word Pozol to refer to his beverage, as it is known today. Pozol know who set the tradition. Traditionally done by women but with the change of time men also participate. Is prepared in the early hours of the day and four boats Boil corn for two hours to get six boats that are passed nixtamal mills where other people attend the grinding of cocoa. Nixtamal ground and cocoas are blended into one mass. The customer can order the mass of pozol per kilo or jug and drink ready. The corn is boiled in lime water to approximately 10%. The cooked corn, called nixtamal, drained and rinsed with clean water. The corn is ground on metate clean or in a mill until the dough with which balls are wrapped in banana leaves to retain moisture. In this way, let stand for several days for fermentation to take place. Depending on the time that it takes place, vary the taste of the final product.

Pozol cocoa: The most common Pozol is the one made out of cocoa, the consumption of cocoa Pozol data pre-Hispanic times. At the beginning of the century was consumed just with cocoa and sugar. Consumption among the population was known because it was said it was a refreshing and energetic drink. Later in cities like Tuxtla Gutierrez, Tapachula and San Cristobal de Las Casas, in Chiapas, people started to add ice cubes which gave the Pozol even more popularity among the population.

White Pozol: The preparation is based on a corn dough mixed with sweetened or unsweetened water. The choice not to sweeten it to swallow a pinch of salt and a slice of chile before drinking (and swallowing salt mixed with chili powder.) Some people from Tuxtla Gutierrez, Chiapas also prefer to prepare sourdough.

Sour Pozol: This drink is more common in Tuxtla Gutierrez. Sour dough is left for three days and can be taken with or without sugar. It can be consumed cold and taken with salt and dried or fresh chili.

Pozol in Chiapas

In Chiapas the Pozol is seen as a refreshing beverage made of white corn mixed by the maker with their hands. For some of the indegenas the Pozol represents a semi ritual to their gods. Since ancient times the Mayas, Zoques and Chiapanecas from this state made this beverage based in cooked corn, cacao and Pochotl. With the pass of the years with the arrival of the Spanish people this beverage was changed and created the Pozol, as we know it right now. The women in a recipient called “jicalpestle” first made the Pozol. Using water and their right hand they mixed a cornball until they were able to mix it with the water. Then they added to the dough cacao and pochotl. The native people from Chiapas gave the name of Pochotl to this beverage; the Spanish adopted this name when they heard it. The history shows us that the name Pochotl was probably given in honor to they prince Pochotl. The consumption of the Pozol began in the early of the century. The first drinks of Pozol were without sugar and with absolutely no ice. Since 1908 the people from Tuxtla Gutierrez, San Cristobal de las Casas and Comitan added ice and sugar. The Pozol was and is usually drink in Chiapas between 11:00 AM and 12:00 PM. The way the Pozol was and is served is in “Jicaras”. The “Jicaras” are like half of a coco without the inside. Based on the name Pozol in Chiapas there are three different types of this beverage: The white Pozol, The black Pozol and The Cacao Special Pozol. In the little towns and villages is used to drink the white Pozol without sugar and with fresh Chile. Traditionally this beverage is mixed with the hands and in some and special cases using electric devices. The principal municipality of Chiapas were the Pozol is made is Chiapa de Corzo, a municipality just 10 minutes away from the capital Tuxtla Gutierrez. The way you drink this beverage is: you first grab your “Jícara” and shake it doing circles so you can remove the “Musu” (left over’s at the bottom of the “Jicara”). The people that sell this beverage in Chiapas are called “Pozoleras”. The Pozol was a really important beverage for the poor people in the early 90’s, but nowadays the horchata, tascalate and sodas are being used instead of the Pozol. Right now in Chiapas the Pozol is a very important beverage and it demonstrate the culture and history of the people. It is really clear to see that in Chiapas it exists a “Pozol culture” because besides the appearance of the different sodas and drinks the Pozol remains to be the favorite beverage of most of the people. The most recognized “Pozoleras” in Tuxtla Gutierrez are Julia Chandomi from the San Francisco neighborhood, Esperanza Jimenez from the Niño de Atocha neighborhood, Armando Velazquez from the Canoitas neighborhood and Laura and Albina from the Colon neighborhood. Nowadays the popular belief says that people who are not from Chiapas never goes back to where they came from and they choose to live in Chiapas. In the capital of Chiapas people usually go to a restaurant called “Las Pichanchas” to drink “Pozol” and “Pumpo” listening and clapping when “Las Chiapanecas” is played and danced. The other well recognized place to drink Pozol during breakfast is “Casa Blanca” a place where you can have for breakfast the “tacos de cochito” and a cold “jicara” of pozol. The Pozol nowadays represents an entire unknown beverage for most of the Mexicans.

Pozol in Tabasco

In the State of Tabasco the traditional drink is Pozol, which is prepared by mixing water, a mass of raw corn, sugar and ice. The drink usually give the consumer a chalky sensation caused by the mass of corn that does not mix completely with water and has to settle to the bottom of the container. During the Prehispanic era the Pozol was a really well appreciated beverage due to its resistance qualities. The indegenas used Pozol for sustenance when they traveled like pemmican.

The Pozol was not entirely used by travelers; it was a beverage that was always present in the indegenas homes. In different writings that data from the colonial times, the Europeans described the Pozol as a beverage that helped the indegenas to resist the heat. In 1759 the government from Tabasco declared that the Pozol was the typical “tabasqueña” beverage. The ancient indegenas from Tabasco were not used to eat solid food they only drank Pozol and if they did eat something it was a little amount. In different places from the south of Mexico like Chiapas and Oaxaca the nutrimental value were appreciated.

Nowadays in the state of Tabasco the inhabitants are used to drink Pozol when they feel thirsty. The Pozol just as the “Pocho” dance, the “caballito blanco”, will be a very representative part of the culture and variety in the State of Tabasco.