I’m finally [mentally] back from vacation.
It was so good getting to spend mi cumple con mis abuelitos y mis tías en Colima, even if it was just for a few days. We ate everything we could, we got to release baby sea turtles back into the ocean, and we got to share a few beers with my grandparents.
It was perfect.
When one of the Mitú video producers approached me to be featured on one of their videos, I was terrified, I’m not gonna lie. I’m so used to working behind the scenes that I wasn’t sure how it would all be received but I’m really happy with the outcome — and I’m even happier with all the support I’ve been receiving.
Thank you so much, it really does mean a lot to me!
You can watch the video here.
During our trip to Colima, we had the opportunity to visit el pueblito along the beach, Cuyutlán. Where we got to visit Sea Salt Museum!
Fun Fact: Mi abuelito mined sea salt in Cuyutlán for many, many years, basically up until a few years ago before his legs gave out, so it was really neat to see the process and the hard work that the Salineros put in to mine sea salt.
I was trying to think of what I was going to share first upon returning, and then it hit me.
Chances are, if you’re not from Colima (Jalisco, Nayarit, or Michoacan), you probably haven’t heard of Tejuino. The drink originated in Nayarit and it dates back to Pre-Columbian times.
When I shared the atole de mazapan with you all, I shared the importance of atole in Pre-Columbian times because Pre-Columbian societies got most of their daily calories from it.
Tejuino is essentially an atole made from piloncillo, masa, and water and a little bit of lime juice that is left in a clay pot to ferment for up to three days. As most things in Mexico, it’ll be prepared and served differently depending on where you have it. I believe in Jalisco it is customary to serve it with lime sorbet, but in Colima, Tejuino is served over shaved ice, and lots of lime juice.
Colima is hot and pretty humid year round, so Tejuino is a good way to cool off–it’s just so refreshing! You get a little sweetness from the piloncillo, the tartness from the lime juice, and then little bits of the sea salt that makes it a complete experience!
Fun fact: Colima is one of the two most important states in Mexico that produces limes, the other is Michoacan.
If you happen to make it, I hope you enjoy it as much as we do. I’m always happy to share a little bit of Colima with everyone because we love, love, love being from there!
Till next time.
Nos vemos pronto, y como siempre, stay chingonx! Continue Reading