Recipe to prepare Tejuino

Recipe made in collaboration with Chef Nico Mejía – Sicar Farms

6 Portions


500 ml of water for the masa
1 kg of masa
1 kg of grated panocha
1 piece of 5 cm long cinnamon stick (5g)
1 tbsp of vanilla extract (15 ml)
3 liters of water
30 gr of Colima grain salt
240 ml of Colima lime juice
2 kg of crushed ice


In a clean and dry container, mix the 500 ml of water with the masa until it dissolves and becomes a sort of atole. Set aside. In a pot, place the panocha, cinnamon, vanilla, and enough water to cover the ingredients. Boil over medium heat, stirring constantly until the panocha dissolves completely. Add the rest of the water, remove from heat, and set aside.

In another pot over medium heat, add the masa mixture and slowly pour in the panocha water until it dissolves. Stir constantly, lower the heat, and let it thicken for 15 minutes. Remove from heat and let it cool.

Next, in a container, add the masa mixture, 30g of Colima salt, 240ml of Colima lemon juice, and 2kg of crushed ice. Mix everything vigorously, serve, and enjoy.

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