Tejate - Wikipedia Tejate A cup of fresh Tejate from a market in Oaxaca de Juárez. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( April 2018 ) 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 '' texatl ( ˈteʃat͡ɬ ), compounded from `` flour '' textli ( ˈteʃt͡ɬi ) and `` water '' ātl ( aːt͡ɬ ). The Zapotec name for tejate is cu'uhb. See also Cocoa bean List of maize dishes Drink portal References Jump up ^ `` Food and Foodways : Explorations in the History and Culture of Publication details, including instructions for authors and subscription information : Tejate : Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico '' ( PDF ). Es.ucsb.edu. Retrieved 9 April 2018. Further reading Soleri, Daniela ; Cleveland, David A. `` Tejate : Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico '' ( PDF ). Food and Foodways, 15 : 1, 107 - 118, 2007. doi : 10.1080 / 07409710701260131. 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. Neller, Earl ; Steele, Zac ; Taylor, Clif ; Taylor, Jane ; Powell, Eric A. `` Keeping Frothy Chocolate Alive ''. Archaeology, Archaeological Institute of America, Vol. 64, No. 1 ( January / February 2011 ), p. 8 ( JSTOR $0 ). JSTOR 41780638. Missing or empty url = ( help ) Rosengarten, Frederic, Jr. `` AN UNUSUAL SPICE FROM OAXACA : THE FLOWERS OF `` QUARARIBEA FUNEBRIS '' ``. Botanical Museum Leaflets, Harvard University, Vol. 25, No. 7 ( October 30, 1977 ), pp. 183 - 202 ( JSTOR $0 ). Retrieved 2014 - 01 - 31. Chocolate drinks Traditional drinks ( maize and cacao ) Champurrado Pinolillo Pozol Tejate Generic drinks Bicerin Caffè mocha Chocolate liqueur Chocolate milk Crème de cacao Egg cream Espressino Hot chocolate Marocchino Pópo Tascalate Xicolatada Brand names Mexican - style Abuelita Ibarra Mayordomo Taza Liquids and powdered mixes Banania Boost Bournvita Brownie Chocolate Drink Canfield 's Carnation Cécémel Choc - Ola Chocomel Cocio Cocodirect Cola Cao Kókómjólk Milo Nescau Nesquik Ovaltine Pucko Stephen 's Gourmet Swiss Miss Toddy Vi - Co Yoo - hoo Lists Outline of chocolate Category : Chocolate drinks Maize and corn Varieties Baby Blue Dent Field Flint Flour MON 810 MON 863 Quality Protein Maize Shoepeg Sweet Genetically modified maize Waxy Bolivia varieties Ecuador varieties Italian varieties Sweetcorn varieties Parts Cob Kernel Stover Processing Amylomaize Corn construction Maize milling Nixtamalization Wet - milling Popcorn maker Pathology BBCH - scale Corn allergy Maize streak virus Maize production Raw materials Cornmeal Masa Mielie - meal Oil Samp Starch Steep liquor Syrup Beverages Atole Bourbon Champurrado Chicha Colada morada Pinolillo Pozol Tejate Tejuino Tesgüino Dishes Arepa Bread Conkies Cookie Corn flakes Corn on the cob Cou - cou Fufu Grits Hallaca Hominy Humita Johnnycake Kačamak Kuymak List of maize dishes Mazamorra Mămăligă Milho Frito Mush Nachos Nshima Pamonha Pap Pashofa Piki Polenta Popcorn Pudding corn Pupusa Sadza Sagamite Taco Tamale Tortilla Ugali Corn syrup Glucose syrup High - fructose corn syrup Public relations High - maltose corn syrup Non-food Biofuel Cornstalk fiddle Misc. List of popcorn brands This Mexican cuisine -- related article is a stub. You can help Wikipedia by expanding it. Retrieved from `` https://en.wikipedia.org/w/index.php?title=Tejate&oldid=835607838 '' Categories : Chocolate drinks Cuisine of Oaxaca Mesoamerican cuisine Mexican drinks Mexican cuisine Mexican culture Pre-Columbian era Maize - based drinks Mexican cuisine stubs Hidden categories : Articles needing additional references from April 2018 All articles needing additional references Pages using web citations with no URL All stub articles Talk About Wikipedia Español Magyar Polski Русский Edit links This page was last edited on 9 April 2018, at 18 : 29. Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: what is the name of the traditional drink of oaxaca
Answer: Tejate