|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
__Mexican Chocolate |
|
Print this Recipe An ancient story dating back to the Toltecs, a pre- Aztec native people, tells that the feathered serpent god, Quetzalcoatl, planted the first cacao trees in the tropical lowlands of Tabasco and Veracruz centuries before the discovery of the New World, and it was known as the "food of the gods." The precious beans spread into other regions, and when the Aztecs brought cacao beans into the Valley of Mexico, they called the unsweetened beverage made of the ground beans "bitter water." The roasted beans were ground and mixed with water, red chile, and vanilla. Chronicles from Cortéz and other early voyagers described the drink and its great importance in the Court of Moctezuma. It was said to give strength and endurance to warriors and was also thought to be an aphrodisiac. The cacao beans were even used as currency. Spanish voyagers soon transported the new product to Spain, where the use of it changed from a bitter drink and for some of the famous moles (complex sauces) of Mexico, to flavoring sweet beverages, desserts, and the pleasurable sweet chocolate foods that we know today. Mexican cuisine still embraces chocolate in a beverage, but now it's sweetened and flavored with cinnamon, vanilla, and ground almonds, and it's made with either hot water or milk. Chocolate desserts are made in European-style pastry shops, but are not commonly made at home. Mexican chocolate is sold in solid disks and blocks. In the United States, the round tablets of chocolate are widely available in Mexican stores and many supermarkets. Two imported brands are Ibarra and Abuelita. Higher quality, more refined Mexican chocolate made in the states of Tabasco and Oaxaca are not widely imported, but perhaps this will change, as more people travel, taste, and become aware of how good they are. I like Comalcalco from Tabasco, but have never seen it here. It's a real treat to visit the rows of chocolate shops in Oaxaca's central market where tasting is encouraged and expected. I always return home with purchases of Guelaguetza and Mayordomo, two of my favorite Oaxacan brands. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
