Guatemalan chicha is a traditional corn-based drink, related to fresco de súchiles: toasted corn simmered with pineapple, panela, tamarind, and spices.
It can be fermented, but this recipe is for fresco de chicha, unfermented.
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Guatemalan Chicha (Fresco de Chicha)
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 12 glasses
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 2 pineapples
- 1 cup of white or yellow corn
- 1 liter of water
- 3 blocks of panela
- 2 cinnamon sticks
- 1 tablespoon of allspice
- 8 tamarind pods
Preparation
- Prepare the pineapple, cut off the top and bottom of the pineapples, peel them, halve them, and place them in a large pot.
- Toast the corn, in a clean skillet, toast the corn until well browned, without burning, and add it to the pot with the pineapple.
- Boil, pour in the liter of water and add the panela, cinnamon, allspice, and tamarind pods. Simmer over low heat for an hour.
- Cool and serve, let it cool for another hour, transfer the chicha to pitchers, and serve cold.
Tips
- Toast the corn well without burning it: it gives the toasty flavor.
- Save the pineapple peels: they’re used to make chicken in chicha.
- Cook over low heat so the panela doesn’t stick.
Traditional variations
- Left to ferment for several days it becomes alcoholic; in Guatemala it’s also used in stews such as gallo en chicha.
How to serve
Serve the chicha cold, in a glass with ice.
Recommended pairings
- Gallo en chicha
- Tamales
Did you know?
The Popol Vuh already mentions making chicha for celebrations.
Frequently Asked Questions
No; this is fresco de chicha, boiled and served unfermented. Fermented chicha is alcoholic.
Pineapple, toasted corn, panela, cinnamon, allspice, and tamarind, simmered in water.
One hour of simmering over low heat and one hour of cooling.
