Roast the onion and garlic. Smoke the heads and bones, then put into a saucepan and covered with water and add the onion and garlic. Cook for 2.30 hours and then In another side, put into a saucepan water and quicklime and after adding the maiz de humedo until is nixtamalized rest for 2 hours, then strain and wash the grain and cook in water until the grain burst. Meanwhile clarified the fish broth with whipped egg white and add the burst corn into it. Add lime juice of Jalisco at the end.