The Unique Flavors of Chocolate from Mexico

At MalibuGift, we love sweet history. Specifically, the history of Chocolate and gifting. Did you know that Chocolate from Mexico is a crucial part of Mexico’s cultural heritage and economy, from ancient traditions to contemporary markets? While there is some academic debate regarding the exact origin of the precious cacao trees used to create chocolate, any Mexican will tell you that chocolate not only hails from Mexico but is a key part of its history and heritage. Discover the exquisite flavors and history of chocolate from Mexico in this latest blog. Explore Chocolates Mexican cultural significance and the unique chocolate tastes from Mexico.  

History of Chocolate from Mexico

The cacao tree, which produces the beans used to make chocolate, is native to the tropical regions of Mesoamerica. Ancient civilizations such as the Olmecs, Mayans, and Aztecs were among the first to cultivate cacao and develop the early forms of chocolate.

The Olmecs are believed to be the first civilization to process cacao beans into a drink around 1500 BCE.  As there is no written history from the period, much of what we know about the Olmec way of life and how cacao played a role in it comes from secondhand sources. Scientific tests have however been able to confirm the residue of cacao products in earthenware containers used by the group dating back as far as 1750 B.C. Evidence suggests that cacao beans were fermented and used to make a sour stimulating drink which would be hard to recognize as chocolate by the modern drinker! It is thought that this beverage was not an everyday drink but was primarily used as part of religious rituals and potentially for medicinal purposes. There is also evidence that similar products were being made and consumed by other groups in southern Mexico, such as the Mokayanan in modern day Chiapas. Also, the Mayans further refined these methods, creating beverages that were often mixed with spices, honey, and water.

The Maya peoples of the Yucatan peninsula developed chocolate products that played an important role in day-to-day Maya life and were viewed as a gift from the rain god Chaac. Cacao beans were processed into a paste and then mixed with other ingredients, primarily cornmeal and chilies, to create a rich bitter foamy beverage, consumed hot. Other flavorings used included vanilla and annatto. It appears to have been a regular part of the Mayan diet as well as playing a special role in ceremonies, festivals, weddings, feasts, and religious rites. It was used as a funerary offering, to pay tribute, and according to some accounts as a basic currency. Scholars differ on whether it was viewed as medicinal, or simply as a healthy part of a balanced diet. 

How has Chocolate from Mexico Changed Over Time

Chocolate from Mexico has changed dramatically over time. From the Pre-Colonial era to the Colonial era, Chocolate transitioned from a sacred, bitter beverage to include sweeteners introduced by the Europeans.  

Then, during the Industrial Revolution, new manufacturing techniques allowed for mass production, changing the texture and availability of Mexican chocolate. In the modern day, there has been a resurgence of Mexican artisanal chocolate makers who are now re-emphasizing the traditional methods and local ingredients taking some old mexican chocolate practices and bringing them into the modern times.  

Chocolates Role in Mexico’s Economy

Chocolate today continues to be a crucial part of Mexico’s economy & cultural heritage, from ancient traditions to contemporary markets. Historically, the chocolate business was economically significant to the Mexican ancient economy in various ways. For instance, Cacao beans were used historically as currency by the Aztecs. Then, during the Colonial period, Chocolate became a very valuable export product contributing positively to the Mexican economy. Today, Mexico’s chocolate industry supports numerous small-scale farmers and artisanal producers. Mexico now supplies the newest growing interest in high-quality, sustainably sourced chocolate providing economic support for local Mexican communities.