Mexico(1800sCurrent)

Pozol(LacticAcidBacteria)
Marisol Flores
Pozol is a fermented corn drink that originated in Mexico. Mexican immigrants have been
migrating to the U.S since the 19th century for many reasons. The Mexican American War had
left Mexicans with the choice to become an American citizen or remain a Mexican citizen by
moving the Mexican border. The Gold Rush brought many immigrant groups like Mexicans to
the U.S to get a piece of the fortune but were met with unfair treatments and discrimination.The
Mexican Revolution left Mexican immigrants wanting to get away from war in search of peace in
the U.S. These events in history have impacted the migration of Mexicans today. Current issues
like the Mexican war on drugs , corruption within Mexico , and the poor education system has
pushed Mexicans to the U.S .The Mexican war on drugs has continuously pushed Mexicans into
the U.S in search to find a life away from drug and the corruption that goes with it. Drugs have
corrupted the Mexican government and Mexican immigrants are fleeing to a place where they
arent in constant fear. The education system in the U.S has pulled Mexicans here to find a better
future. All these events have pushed and pulled Mexican immigrants to the U.S and from
Mexico. Those immigrants who migrated to the U.S. brought many type of foods and drinks that
were known in many parts of Mexico.With them migrating to the U.S they have brought their
cultural foods and beverages over. one of those are Pozol.
Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other
microorganisms.
Pozol is a fermented corn drink, which is originated from Mexico. The process
took to make pozol was mixing corn flour and water to make it moist, then add cacao powder.
Then let it sit for three days in banana leaves, which is where the fermentation happens. After
the 3 days you mix it with water, sugar and ice.Then it is ready to drink. You drink pozol because
it helps your digestive tract and it supplies the nutrients you need. It is a thirst-quencher which
has also been used to fight diseases. A nixtamalization process takes place when you boil dried
corn kernels in lime water.
after that process it is rolled into ball and out into banana leaves.
During that process the lime creates an acidic environment, which is a lactic acid fermentation
process. The longer it ferments the more sour it turns into.
The substantial loss in folic acid could
be due to metabolism by bacteria, particularly Lactic-Acid Bacteria in the masa.

TheCultureofCultures2015