Subject: Preparing Cacao the Maya Way

According to studies the Maya had many ways to prepare foods with cacao, some of these studies have come from the examination of hieroglyphic texts found on their vases.

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The Spanish Maya dictionary from the 17th century shows ordinary chocolate being called chacau haa, which means hot water or hot chocolate, (in Maya, haa can mean either water or chocolate.) Tzune was a drink made of cacao, maize and sapote seeds, this drink were probably made only for special occasions. Saca was a gruel made of cooked maize (corn) water and cacao, this ordinary chocolate, as shown by its name was drunk hot.

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The Lacandon May at one time were a vast group, but now number only a couple of hundred, they now live in what remains of one of the great rain forest in the past. Even though their culture is dying, the Lacandon Maya still retain much of their past cultural traditions, these traditions include many of their culinary preparations. The Lacandon Maya grow their own cacao, preparing two types of drinks from it, one of these drinks is for ordinary consumption and the other is prepared for them to offer to their gods.

The contemporary highland Maya of Guatemala had innumerable ways of preparing cacao as a beverage, many of these used ingredients the including cane sugar, cinnamon, black pepper and rice. Some of the ingredients they used from their own kitchens were honey, maize, chilies and allspice.

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The most common drink of the Guatemala Maya was called batido, which would translate into frappe if asked for in an American soda fountain.

In all of their recipes, the cacao bean is first roasted then ground; at this point the recipes begin to vary greatly. They may include being lowered into a pot of water, boiling/or tepid, beating with the hand or with a wooden stick, spices are added and a variety of drinks are produced.

Thank you,

Bill Anderson
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