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For those looking to taste out of the box, chicha—a fermented beverage from Latin America—may not be the obvious choice. The drink encounters some resistance, largely due to the fermentation process associated with it, which involves chewing starch-rich ingredients—such as corn and yuca—before spitting them into a container to ferment. However, a deeper understanding of the science behind this method—and how the recipe for chicha de jora differs due to its malting process—might pique your interest. Besides, the resulting flavor is well worth it.
Infused with centuries of indigenous wisdom, this ancient beverage holds deep cultural and historical importance, with its roots stretching across Latin America. The word chicha is believed to originate from the Mesoamerican Nahuatl word chichiatl, meaning “fermented water.” As Benjamin Dangl describes in The Abusable Past, chicha symbolizes Andean hospitality and reciprocity, connecting communities through shared rituals, celebrations, and networks of solidarity.
