THIS ARTICLE IS ADAPTED FROM THE SEPTEMBER 23, 2023, EDITION OF GASTRO OBSCURA’S FAVORITE THINGS NEWSLETTER. YOU CAN SIGN UP HERE. I drank iced, frothy tejate for the first time last summer, at a market in Oaxaca, Mexico. Refreshing and lightly sweet, it reminded me of a chocolate protein shake. Tejate does contain cacao nibs, along with dry corn and pixtle, the seed kernels of the mamey sapote fruit. These are toasted and ground together with the fragrant flowers of a different plant called flor de cacao, then mixed with…
