They served them in earthenware bowls with a couple of tortillas (corn cakes).

In another vessel, which they passed around among us, they offered the flavouring, coarse salt and some small chile (Spanish peppers), which vegetable is cultivated and much relished by the Tarahumares.
But the most interesting dish was iskiate, which I now tasted for the first time.

It is made from toasted corn, which is mixed with water while being ground on the metate until it assumes the consistency of a thick soup.

Owing to certain fresh herbs that are often added to the corn, it may be of a greenish color, but it is always cool and tempting.

After having tramped for several days over many miles of exceedingly rough country, I arrived late one afternoon at a cave where a woman was just making this drink.