Atol shuco is a fermented black corn drink, typical of the Petén region, also known as Ispaxa, with a characteristic sour flavor.
It’s an atol very different from the others because of its fermentation process, with a tart flavor that clearly sets it apart from traditional sweet atoles.
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Fermented Black Corn Drink
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 30 hours 20 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 2 cups of black corn
- 6 cups of water
- Salt, to taste
- Ground dried chile, to serve, to taste (optional)
- Water for soaking
Preparation
- Soak the corn, soak the black corn in water for several hours.
- Grind, drain and grind the soaked corn into a masa.
- Dilute, dilute the masa with the water, forming a thick liquid.
- Ferment, let the mixture rest in a warm place, covered with a cloth, for one to two days, until it develops a sour flavor.
- Cook, cook the fermented mixture over medium heat, stirring constantly, until it thickens.
- Season, add salt to taste.
- Serve, serve hot, with ground dried chile on the side, if desired.
Tips for getting it right
- Fermentation time varies with room temperature; it’s best to taste the mixture periodically.
- Covering the mixture only with a cloth, not an airtight lid, allows it to ferment properly.
- Atol shuco is savory and sour, unlike most sweet Guatemalan atoles.
- It’s a typical drink of the Petén region, also known as Ispaxa.
Traditional variations
- It’s a typical drink of the Petén region, where it’s also known as Ispaxa.
- It stands out clearly from other atoles for being savory and fermented, instead of sweet.
How to serve
Atol shuco is served hot, with ground dried chile on the side, if desired.
It’s a traditional drink of the Petén region, with a very distinctive sour flavor.
Recommended sides
- Ground dried chile
Did you know?
Atol shuco is also known as Ispaxa in the Petén region, where it originates.
Unlike most Guatemalan atoles, which are sweet, atol shuco is savory and fermented.
Frequently Asked Questions
It's a fermented black corn drink, typical of the Petén region, with a characteristic sour flavor.
That's the name this drink is known by in the Petén region, its place of origin.
No, unlike most Guatemalan atoles, atol shuco is savory and sour due to its fermentation.
The time varies with room temperature, generally one to two days, so it's best to taste the mixture periodically.
