The Flavor of Cocoa in Mexican Cuisine

Mexican cuisine is a treasure trove of flavors, textures, and aromas, where each ingredient has a rich story to tell. Among them, cacao stands out as one of the oldest and most prized. Used by pre-Hispanic civilizations such as the Mayans and Aztecs, this fruit was not only a ceremonial drink and currency, but also an essential ingredient in the preparation of various dishes. Today, cacao remains a staple in gastronomy, and its versatility makes it a unique and delicious addition to traditional recipes.

In this article, we'll explore how to incorporate 100% pure cacao into some of the most iconic dishes of Mexican cuisine, such as mole, pozol, and tejate. Get ready to discover how this superfood can transform your favorite recipes into true culinary experiences that pay homage to our roots. Let's cook with the soul of Mexico: cacao!

1. Pozol with Cocoa

What is Pozol?

Pozol is a traditional Mexican beverage, especially popular in the southeastern states of Tabasco, Chiapas, and parts of Oaxaca. This drink has pre-Hispanic roots and was consumed by the Mayan and Olmec cultures.

Our cacao pozol recipe takes you back to ancestral flavors, combining corn and cacao in a refreshing drink, perfect for kicking off the celebration. It's easy to prepare and has everything you need to evoke the magic of our history.

Ingredients:

• 200 g corn dough (you can use tortilla dough)
• 4 cups of cold water
• 50 g of cocoa powder or 30 g of pure grated cocoa
• 1 tablespoon of sugar or honey (optional)
• 1 pinch of salt
• Corn husks (for wrapping or serving)

Preparation:

1. In a bowl, mix the corn dough with a cup of water until you get a smooth, lump-free consistency.
2. In a separate pot, heat the remaining 3 cups of water over medium heat and add the cocoa powder or grated cocoa, stirring constantly until completely dissolved.
3. Add the dough mixture to the water and cocoa, whisking well to remove any lumps. Increase the heat until it begins to simmer.
4. Add a pinch of salt and, if you prefer it sweeter, add sugar or honey.
5. Reduce heat and simmer for 10-15 minutes, stirring occasionally.
6. Serve in bowls or glasses, and if you like, you can wrap small portions in corn husks as is traditionally done.

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2. Mole with Cocoa

Mole is a classic of Mexican cuisine, and cocoa gives it its characteristic deep, slightly bitter flavor.

Ingredients:

• 4 dried mulato chilies
• 4 dried ancho chilies
• 2 dried pasilla chiles
• 2 tomatoes
• 1/2 onion
• 3 cloves of garlic
• 1 ripe plantain
• 100 g of almonds
• 50 g of raisins
• 2 tablespoons toasted sesame seeds
• 30 g of pure cocoa or 2 tablespoons of cocoa powder
• 1 fried corn tortilla
• 1 pinch of cloves
• 1 cinnamon stick
• 1/4 cup sugar or grated piloncillo
• Salt to taste
• 1 liter of chicken broth or water
• Oil or butter for frying

Preparation:

1. Clean the chiles, removing the seeds and veins. Toast them in a pan until fragrant but not burnt.
2. Roast the tomatoes, onion and garlic cloves.
3. In a pan, fry the sliced ​​plantain until golden brown.
4. Lightly fry the almonds and raisins, then toast the sesame seeds.
5. In a blender, place the chilies, tomatoes, onion, garlic, plantain, almonds, raisins, sesame seeds, fried tortilla, cloves, cinnamon, and cocoa. Add a little broth to make it easier to blend and blend until you have a smooth paste.
6. In a large pot, heat a little oil or butter and pour in the mixture, cooking over medium heat while stirring constantly.
7. Add the remaining broth little by little, stirring well to thicken the mole. Season with salt and piloncillo to taste.
8. Simmer for 45 minutes or until the mole reaches a thick, well-blended consistency.
9. Serve the mole with chicken or turkey, accompanied by rice and tortillas.

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3. Tejate with Cacao

Tejate is a traditional beverage of pre-Hispanic origin, very popular in the state of Oaxaca, Mexico. It is made from corn, cacao, mamey kernels, and cacao flowers, and is known as the "Drink of the Gods." Tejate has a foamy, refreshing texture and is valued for its flavor and nutritiousness.

The main ingredients are ground and mixed with water until a paste is obtained, which is then diluted in cold water to create the beverage. The cacao in tejate gives it a special flavor and extra energy, and it was part of the diet of the ancient Zapotecs and Mixtecs.

Tejate has been a ceremonial and festive drink, as well as a cultural heritage that lives on in Oaxacan communities.

Ingredients:

• 100 g of Celestial Grade Cocoa
• 150 g of nixtamalized corn dough
• 50 g of almonds or walnuts
• 100 g of toasted mamey seeds (or you can use pine nuts or almonds)
• 50 g of cocoa powder or grated pure cocoa
• Cold water (approximately 2 liters)
• Sugar or honey to taste

Preparation:

1. Lightly toast the mamey seeds and cocoa in a pan until they release their aroma.
2. In a blender or food processor, grind the mamey seeds, almonds, and cacao until you get a smooth paste.
3. Separately, mix the corn dough with water until it dissolves well and no lumps remain.
4. Add the seed and cocoa paste to the dough mixture. Beat vigorously with your hands or a large spoon until a foam forms on the surface. Using a blender or food processor : Instead of a grinder or spoon, you can use a blender or food processor to blend and mix the ingredients. Do this in short bursts to avoid overheating the mixture and maintain a smooth texture.
5. Add more cold water as needed to achieve the desired consistency. Tejate should be thick but easy to drink.
6. Sweeten to taste with sugar or honey and serve in traditional bowls or glasses. Enjoy with ice for a refreshing touch.

Cacao: an ancestral link to our Mexican roots

Incorporating cacao into our recipes is not only a journey of intense and unique flavors, but also a way to connect with our pre-Hispanic roots. Cacao has been a symbol of life, power, and tradition in Mexican cuisine. May cacao continue to be a companion in your dishes and special moments!