Caxtila: The flavor of an ancestral beverage from the Zongolica region, Veracruz, Mexico

Caxtila bebida fermentada ancestral

Abstract

In Mexico, a wide variety of fermented beverages are traditionally prepared in artisanal ways. Many of these have been scientifically characterized and even granted denomination of origin status, while others remain known only within their communities of origin. This study focuses on the analysis of the traditional beverage Caxtila, produced in the community of Ixpaluca and other localities within the municipality of Zongolica, Veracruz. Caxtila stands out among the region’s traditional beverages due to the health benefits attributed to it by residents, as well as its strong cultural significance. It is made from sugarcane juice, toasted rice, and timbre root (Acaciella angustissima) through an alcoholic fermentation process. During the early stages of fermentation, the beverage is consumed as “agua de tiempo,” taking advantage of its nutritional properties. The full fermentation process lasts approximately five days, resulting in a refreshing drink with low alcohol content and high sugar levels—ideal for hot weather. Its demand peaks during April, May, and June. This study aimed to generate scientific evidence about the properties of Caxtila. A physicochemical characterization was conducted, evaluating parameters such as pH, °Brix, alcohol content, moisture, ash, total solids, fermentation time, and temperature. Samples from two different producers were analyzed, revealing that although the beverages shared similar sensory characteristics, variations existed in moisture, total solids, and ash content. These findings highlight the functional value of Caxtila and suggest the need to standardize its production process to ensure product quality and promote its commercialization, while preserving its cultural and artisanal origins.