Tejuino and Atole workshop

636 South 6th Street,Milwaukee WI 53204

28 January, 2022

Description

Come learn about (and taste!) two traditional Pre-Hispanic Mexican beverages made from corn masa with Tortilleria Zepeda. Come learn how to make the Pre-Hispanic Mexican "drinks of the Gods"; Tejuino and Atole. Tejuino is a fermented corn masa (dough) drink that dates back thousands of years before the arrival of Europeans. It is commonly referred to as the Kombucha of Mexico. This drink originated in the state of Jalisco, but can be found in other regions of Mexico and in the southwest of the US. Atole is another traditional Mexican drink that is also made with corn masa and sweetened with piloncillo and cinnamon. It is served warm and typically enjoyed during the colder months. This drink is not fermented, but the first step before making Tejuino. You’ll learn how to make both drinks and have an opportunity to taste both! After recognizing a serious lack of authentic Mexican tortillas, Julian and Heidi Zepeda decided to open their own tortilleria in Lone Rock, WI. Using techniques taught to Julian by his family as well as Mexico’s leading tortilleros, the Zepeda’s have perfected the pre-Hispanic nixtamalization process to create the most authentic Mexican corn tortilla. They use only locally sourced Wisconsin organic corn and personally know each farmer, which makes an impact on our local food system.