Label
All
0
Clear all filters

Tequesquite or tequezquite

Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Tequesquite or tequezquite is an ancient ingredient that is important to this day in Mexico, though it is not quite reproducible here. It is a mixture of alkaline salts that is collected from lake beds during the dry season. Dissolved in water, it makes agua de tequesquite. The indigenous Mexicans used it as an equivalent of regular salt, and for other culinary purposes that still persevere in parts of Mexico. It serves as a leavener in place of commercial baking soda or baking powder. In some areas it is considered essential for giving corn masa and other doughs a light, fluffy texture. It is also used in vegetable cookery, as some U.S. cooks would use a pinch of baking soda—for example, to soften dried beans, and to retain the natural color of nopales and other vegetables.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title