Traditional Cacao

The drink chocolatl (or kakaw in maya) means originally bitter water from "xoco" (bitter) and "atl" (water). Traditionally prepared by womens following a detailled process.

First the cacao beans were cleaned in water, dried under the sun, tosted on a comal and finally grounded several times then mixed with tosted corned grains. The paste was mixed with water over the fire and stirred with a "molinillo". Aromatic spices such as vanilla, honey and/or chile were often added.

Cacao Traditional ingredients