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Tejate [teˈxate] is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted maize, fermented cacao beans, toasted mamey pits (pixtle) and flor de cacao (also known as rosita 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 the Mexican Spanish name tejate is not known for certain, but is thought to derive from the Nahuatl "floury water" texātl [ˈteʃat͡ɬ], compounded from "flour" textli [ˈteʃt͡ɬi] and "water" ātl [aːt͡ɬ]. The Zapotec name for tejate is cu'uhb.
- Soleri, Daniela; Cleveland, David A. (2007). "Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico" (PDF). Food and Foodways. Food and Foodways, 15:1, 107 - 118, 2007. 15 (1–2): 107–118. doi:10.1080/07409710701260131. S2CID 143664488. Retrieved 2014-01-31.
- 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. Retrieved 2014-01-31.
- 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. Retrieved 2014-01-31.
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- Rosengarten, Frederic, Jr. (1977). "An Unusual Spice from Oaxaca: The Flowers of "Quararibea Funebris"". Botanical Museum Leaflets, Harvard University. Botanical Museum Leaflets, Harvard University, Vol. 25, No. 7 (October 30, 1977), pp. 183-202 (JSTOR $0). 25 (7): 183–202. JSTOR 41762785.
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