The bittersweet mix.
Whilst for the Mayas, cocoa beans called "nahuatl" or "cac-hualt", were a sacred food, the Aztecs used them as money. They were the ones to discover this brown gold in Latin America before the first explorers brought it back to Europe and the rest of the world. The craze for cocoa then spread throughout all the royals and nobles of Europe and yet now it is available for everyone...
But for how much longer ?
Discover the tale of Mole.
As the home of cocoa beans, it is not surprising that Mexican cuisine is full of chocolate-based recipes including the famous Mole poblano. Legend would have it that this traditional Mexican recipe was invented in the convent of Santa Clara ... When they received the unexpected visit from Archbishop Juan de Palafox, the sisters of the convent put together all the food they had to prepare this new dish. Chocolate, chilli peppers, peanuts and even a turkey !
Thus was born the emblematic Mexican dish, nowadays given out on All Saints day in "tamales de mole", steamed corn tortillas, stuffed with mole poblano and served on a banana leaf.
|cocoa bean, white pepper, rosemary, pink peppercorn, voatsiperifery
|pepper, acacia seed.
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.