It is in the Mayan jungle, cultivated by the ancient inhabitants of Abya Yala, that cacao lives.
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“The primitive Mayan word, which referred to the food currency, was “ KAKAU ,” which the Nahuatl people adopted, adding their characteristic ending “tl,” and thus they said “ Cacahuatl .” An element of such importance could not be restricted and went on to take possession of South America, where we find that: In the “ Tupi ” language of the Guianas it is called “ cacao ”; the Omagua people of Venezuela and Colombia call it “ Acao, ” and the Indians of Peru call it “ Coáca ” if they are the Camamaris and “ Cacahua ” if they are the Quechoa .” [1] [1] Azcué y Mancera, Luis. Monograph, chocolate. La Azteca chocolate factory. |
In ancient times, the concept of currency did not exist, so to obtain the necessities for daily life, people traded or bartered . In Abya Yala , the cacao seed and fruit served as a form of currency.
Cacahoaquahuitl was the tree, Cacahoacentli was the fruit, cacahoatl was the seed.
Since pre-Hispanic times, various drinks have been prepared that we can still enjoy in Mexico today.
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The diet of the ancient Mexicans. The Natural History of New Spain. by Francisco Hernandez. Autonomous University of Mexico |
Tejate , found in Oaxaca , is a mixture of ground cacao, mamey seed , cacao flower , panela (unrefined cane sugar), and water. Its distinctive characteristic is a very oily foam with a smooth texture that floats on the surface due to the density of the fats. This beverage is served in gourds, often decorated with sgraffito or hand-painted designs. It is refreshing, sweet, and delicious. Chilate , like Tejate , is prepared in the Costa Chica region of Guerrero . Its base is cacao , cinnamon , and rice. and piloncillo . It is usually served cold and frothy in a guiro gourd. Taxcalate He is originally from the state of Chiapas and it is made from ground corn , annatto , and sugar and cocoa . It is usually served cold and is consumed mainly in summer because it is considered a refreshing drink. Pozol is from Villahermosa, Tabasco. It contains ground fermented corn and cacao. It is also served cold and is a great food and refreshing drink. Champurrado is a hot drink made with ground corn, cocoa, and water. It is served hot and is a thick, sweet beverage, ideal for the cold season. |
La Azteca SA de CV Chocolate Factory was a Mexican food company, producer of sweets and especially chocolates, which made the popular chocolate brands Carlos V and Abuelita chocolate.
It was founded in 1919 by brothers Francisco and Raymundo González along with Salvador Valencia, originally from Cotija de la Paz, in Orizaba, Veracruz, and in 1930 it moved to Mexico City.
In 1970 it became part of the Quaker Oats Company group and in 1995 the company was acquired by Nestlé, for an amount of $160 million .
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One of my favorite spots for enjoying delicious chocolate is " LA RIFA CHOCOLATERIA, " located in the heart of the Juarez neighborhood. You can also find delicious coffee, honey, beer, and kombucha there. It's a MUST-SEE if you're in Mexico City. |
Cacao: An Ancestral Treasure of the Maya Jungle
It is in the Maya jungle, cultivated by the ancient inhabitants of Abya Yala, where cacao thrives, a treasure that has been valued since time immemorial. Its history is deeply intertwined with Mesoamerican cultures, and its use has transcended to our present day.
Kakau: The Origin of the Word
The ancient Mayan word for this highly valued food was "KAKAU." The Nahuatl-speaking people adopted this word and added their characteristic ending "tl," turning it into "Cacahuatl." The importance of cacao was so great that it was not limited to the Maya regions but spread throughout South America. In the Tupi language of the Guianas, it is called "cacao"; the Omaguas of Venezuela and Colombia know it as "Acao"; and the indigenous people of Peru call it "Coáca" among the Camamaris and "Cacahua" among the Quechua, depending on the region.
Cocoa as Currency
In ancient times, there was no concept of money as we know it today. To obtain the goods needed for daily life, people resorted to barter or trade. In Abya Yala, cacao seeds and fruit served as a medium of exchange, demonstrating its great value in pre-Hispanic societies.
The terms related to cacao were also specific: "Cacahoaquahuitl" was the tree, "Cacahoacentli" was the fruit, and "Cacahoatl" was the seed. These words reflect the importance and reverence that Mesoamerican cultures had for cacao.
Ancestral Cacao-Based Beverages
Since pre-Hispanic times, cacao has been the base for preparing various beverages, some of which we can still enjoy in Mexico today. These drinks not only offer a glimpse into the past but also serve as a testament to the rich cultural heritage of indigenous communities.
Tejate is a traditional drink from Oaxaca, made with ground cacao, mamey seed, cacao flower, panela, and water. Its most notable feature is an oily foam that floats on the surface, a result of the cocoa fats. Tejate is served in gourds, often engraved or hand-painted, and is refreshing, sweet, and delicious.
Chilate, popular in the Costa Chica region of Guerrero, is made with cacao, cinnamon, rice, and piloncillo. This drink is served cold and frothy, also in a gourd gourd, and is ideal for cooling off on a hot day.
Taxcalate, originating from Chiapas, is made with ground corn, annatto, sugar, and cacao. It is usually served cold and is especially popular in summer, appreciated for its refreshing qualities.
Pozol, a drink from Villahermosa, Tabasco, is made with fermented ground corn and cocoa. Like the other beverages, it is served cold, making it an excellent choice for those looking for a refreshing and nutritious drink.
Champurrado is a type of atole made with ground corn, cocoa, and water. Unlike the other drinks mentioned, it is served hot. It is thick and sweet, perfect for enjoying on cold mornings or evenings, offering warm and comforting sweetness.
These beverages reflect the cultural diversity and richness of Mexico's regions, keeping alive the ancestral traditions and legacy of cacao. Each one, with its unique ingredients and preparation methods, tells a story of connection to the land and the heritage of indigenous peoples.
Research and writing:
Gabriela Garcia Mariscal.
