Cacao, a tropical plant with a 4,000-year history, stands as one of Mexico's most treasured contributions to the world. Its mesmerizing flavor has captivated taste buds across the globe. Yet, this finicky plant thrives only within 20 degrees latitude north or south of the equator, predominantly found in the tropical and subtropical regions of the Americas. Legends from Spanish conquistadors speak of sacred Maya cacao groves, where this plant defied its geographical constraints.

The Mayan civilization, some 2,000 years ago, initiated the first known domestication of cacao. Prior to that, in Central and South America, cacao existed, its fatty, white coating enjoyed by local fauna while its inner seed, or "almond," lay discarded. However, it was the Maya who pioneered the drying and toasting of cacao seeds, incorporating them into recipes and even adopting them as currency. During the pre-Hispanic era, cacao held a deeply ritualistic significance, reserved for special occasions and accessible only to the elite Maya and later, Mexican society. The seeds were so prized that they remained out of reach for the working class.

When Spanish historians encountered the New World, they documented various types of cacao plants, each serving diverse purposes — from culinary use to currency and charity. During the colonial era in Mexico, Spanish influence gradually transformed traditional cacao-based beverages and cuisine. The cold, bitter concoctions metamorphosed into sweetened, milk-based delights, laying the groundwork for the chocolate we recognize today worldwide.

Cacao fruits, hanging from tree branches and trunks, boast a tough outer shell. Harvested at peak ripeness, they are split open to reveal their sticky, white inner seeds. These fresh seeds, enveloped in their fatty outer layer, undergo fermentation in wooden containers under the tropical sun. Over about seventeen days, the seeds transform, developing the familiar "chocolatey" color, flavor, and aroma. Subsequently, they are dried and toasted before being ground — traditionally using a volcanic rock mortar and pestle called a metate. The resulting paste finds its way into various beverages, sauces, and, in commercial production, chocolate bars, powders, and additives, shipped worldwide.

Despite the modern world's love affair with Belgian chocolates and French hot chocolate, Mexico's indigenous communities maintain traditional cacao preparations. These include cold cacao beverages, spicy cacao-infused sauces, and frothy, cinnamon-laced hot chocolates made with water. Among Mexico's culinary gems are:

Mole Poblano: A renowned dish blending toasted cacao seeds, chiles, nuts, and spices, often served over chicken or turkey.

Tejate: A refreshing cold drink from Oaxaca, concocted with cacao, corn, and cacao flowers, originally crafted to celebrate the corn harvest in indigenous Mexican cultures.