description Pozol Overview
Pozol is a traditional Mesoamerican beverage made from fermented nixtamalized corn dough, consumed primarily in the southern Mexican states of Tabasco and Chiapas. Its preparation involves cooking corn with lime, grinding it into a masa, shaping it into balls, and allowing it to ferment wrapped in banana leaves for several days. The fermented dough is then dissolved in water to create a thick, refreshing drink that historically served as a crucial source of sustenance for indigenous communities. It is consumed by locals as an everyday thirst quencher and energy source in tropical climates.
insights Ranking position
Pozol ranks #186 of 238 in the Fermented Food ranking, behind Viili, ahead of Chhaang.
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