Pozolás
Pozolás is an ancient Mesoamerican practice of processing and consuming corn dough that has not fully fermented. The resulting product, pozol, is a thick, nutrient-rich paste that is sour-tasting and often served as a drink. This traditional food preparation method involves soaking corn in water, allowing it to partially ferment, and then grinding it into a coarse dough.
Pozolás was an essential part of the daily lives of many indigenous communities in Mexico and Central
Pozolás is believed to have originated as a method of preserving corn in areas where growing seasons
Pozolás continues to be an important part of the culinary heritage of the regions where it originated.