Pozol

Pozol (from the nahuatl "pozolli") is the name of both fermented corn dough and the drink made from it, which has its origins in Pre-Columbian Mexico. Other ingredients besides corn dough and water, such as cocoa, may be added to it. The drink is consumed in the south of Mexico in the states of Chiapas and Tabasco. It is a thirst-quencher which has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles.

Since ancient times, the Maya-Chontales from Tabasco prepared this drink with boiled cornmeal, cocoa, and grains. Initially, it was called pochotl (from nahuatl, "pozolli", meaning "sparkling"), but after the arrival of the Spanish in Tabasco in 1519, the name changed to the now-familiar "pozol". Pozol was traditionally made by women by fermenting corn dough, which, when dissolved in water, is eaten raw by various ethnic groups of southern and southeastern Mexico. In Chiapas, this drink was prepared for Mayas, Zoques and Chiapanecas.

Pozol is drunk throughout the day, especially by the lower classes, though it is generally used throughout all classes. In pre-Hispanic times, it was drunk mixed with cocoa, unsweetened; since the twentieth century, sugar and ice are added throughout Chiapas.

Because it does not go bad easily, pozol cornballs have been used by various groups as provisions for their long journeys through the jungle. Besides its use as food, the drink has also been used as medicine and for religious ceremonies. In the past pozol balls were used by the Maya as a poultice, and to prevent or treat skin infections and wounds.

...
Wikipedia