Pozol (from the Nahuatl Pozōlli) is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mesoamerica.

[1] 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".

[2] 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.

[4] In pre-Hispanic times, it was drunk mixed with cocoa, unsweetened; since the twentieth century, sugar and ice are added throughout Chiapas.

[9] Pozol is made by fermenting corn dough, which is then rolled into balls or loaves and may be preserved in banana leaves.

Currently, the Lacandones use pozol mixed with honey to lower fever and control diarrhea and other intestinal disorders, in a similar way as other people use drugs or eat foods containing yeast or Lactobacillus.

During the Prehispanic era, pozol was a highly appreciated beverage due to its resistance qualities, this was believed mainly in Tabasco.

In the little towns and villages it is customary to drink white pozol without sugar, and instead using salt and fresh chile amashito, or with candied papaya called "Oreja de mico", in English, "monkey's ear".

Since ancient times, the Mayans, Zoqueans and Chiapanecos from this state, as well as the ones from Tabasco, made this beverage using cooked corn and cacao.