A return to the roots with a modern touch
In the world of artisanal drinks, a proposal arises that combines history, flavor and health in a single cup: the Sendechero. This drink, which refers to the ancient Mesoamerican civilizations, today finds a new land in contemporary culture, where innovation and tradition are mixed to create something truly unique.
From the depths of the past: where does Sendechaó come from?
It all begins in the ancient civilizations that flourished in what we now know as Mexico. For these cultures, corn was not only food but a sacred symbol linked to its way of understanding the universe. The Sendecha, prepared with fermented corn, is a testimony of how they took advantage of each part of this special grain. Its origin dates back to pre -Hispanic practices, where corn not only fed but also served for sacred ceremonies and rites.
Transforming tradition: How is Sendecha
The process that gives life to Sendecha has a method that could well resemble beer malted, but with its own cultural turn. Unlike other traditional drinks, in this case, malted corn is used instead of nixtamalized corn, which results in a series of unique stages:
Step 1: The germination that activates magic
The corn is germinated for days, allowing enzymes to turn the starches into sugars. It is a key process that prepares the grain for transformation into a fermented drink.
Step 2: Grinding and mixing with a spicy touch
Then, the germinated corn dries and grinds until it is in a fine flour. That flour is combined with Chile Guajillo and Agua, forming a thick and aromatic mixture that is cooked in an atole, giving it that characteristic flavor with a touch of spicy that honors its history.
Step 3: The fermentation that awakens flavors
Once the atole is cooled, pulque is added – a millenary drink based on maguey – to start fermentation. This stage can last several days, during which bacteria and yeasts define the final taste and alcoholic graduation, which can range between 2 and 4 degrees.
The sensory profile of the Sendecha
What distinguishes Sendechaó not only is its history, but also its organoleptic characteristics. The palette of aromas, flavors and colors reveals a drink as complex as interesting:
Science and innovation behind cultural rescue
The rebirth of the Sendechado is not only an act of cultural recovery, but also an exercise of technological avant -garde. Recent studies aim to perfect their process, in order to make it more accessible and scalable for modern industry. Some innovations include the creation of versions similar to artisanal beer, with technological control that allows greater production without losing the ancestral essence.
Why does Sendechaó position himself as a drink of the future?
Beyond its history, the Sendechat stands out for its health benefits. Anthocyanins, natural components of blue and red corn, are powerful antioxidants that can reduce the risk of cardiovascular diseases and improve vision. In addition, its moderate alcohol content positions it as an interesting option for those looking for a healthy alternative without sacrificing the pleasure of a good fermented drink.
Of tradition to global trend
This ancestral legacy, enriched with new technologies and scientific knowledge, has the potential to assault international showcases. With a sustainable approach, since it uses native and local ingredients such as corn, Sendechalo can become a symbol of how traditions can adapt and prosper in the current market, promoting conscious and environmental consumption with the environment.
In a world where functional and sustainable drinks take prominence, Sendechaó is emerging as an option that combines history, taste, health and ecology. Perhaps soon, to provide with a Sendechado is a way not only to celebrate, but also to honor the story that connects us with our deepest roots.
