Chicha de Maíz
Chicha de Maíz (CHEE-chah deh mah-EES)
Fermented Corn Beer
Bolivia's ancient fermented corn drink, mildly alcoholic and tangy, brewed from ground corn and served in traditional clay cups at festivals and chicherías.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: clay tutuma cup
Accompaniments: pique macho, mote corn
Instructions
-
1
Soak corn kernels overnight. Grind coarsely.
-
2
Boil ground corn in water with cinnamon for 2-3 hours, stirring regularly.
-
3
Strain through cheesecloth into a large clean vessel. Press to extract liquid.
-
4
Add sugar or panela while still warm. Stir to dissolve.
-
5
Cover with cloth and ferment at room temperature for 2-5 days depending on desired strength.
-
6
Serve slightly chilled in clay cups. It should be tangy with mild effervescence.
Did You Know?
In ancient times, chicha was fermented by having women chew the corn and spit it into pots — the enzymes in saliva started fermentation.
Chef's Notes
Equipment Tips
- large clay pot or food-safe bucket
- cheesecloth
- ladle
Accompaniments
pique macho, mote corn
The Story Behind Chicha de Maíz
Chicha predates the Inca Empire by millennia, making it one of the oldest alcoholic beverages in the Americas. It was central to Andean religious ceremonies and political gatherings. Today, chicherías (chicha bars) remain important social spaces in Cochabamba and throughout the Bolivian valleys, where fresh chicha is brewed weekly.
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