Mexico, the birthplace of chocolate: Did you know?

Although chocolate is now enjoyed around the world, its rich history began more than 4,000 years ago in what is now Mexico. The Olmecs and Mayans were among the first civilizations to turn cacao plants into chocolate, using it primarily in religious ceremonies and rituals. The Aztecs later adopted these practices and believed that cacao was a gift from Quetzalcoatl. They created bitter drinks like xocoátl, which were mostly consumed by the noble classes, establishing chocolate as a symbol of wealth and devotion.

You may be surprised to learn that Mexico’s chocolate production continues to thrive today, with significant growing regions in Tabasco, Chiapas, Yucatán, Oaxaca, and Guerrero. The country produces the three main varieties of cocoa – Forastero, Trinitario and the highly sought-after Criollo, known for its perfect balance of acidity, sweetness and bitterness. The industry generates approximately 55,000 direct jobs and produces more than 26,000 tons of chocolate annually, particularly through the cultivation of Mexican cocoa beverages.

The excellence of Mexican chocolate has not gone unnoticed on the world stage. In 2021, Ki’Xocolatl, based in Ticul, Yucatán, was recognized as the best chocolatier in the world. The country ranks as the thirteenth largest chocolate producer in the world, with an industry valued at 51 million pesos annually. You’ll find the influence of chocolate everywhere in Mexican cuisine, from traditional mole poblano sauce to innovative cocktails and contemporary dishes.

The cultural importance of chocolate in Mexico goes beyond its economic impact. Age-old recipes for cocoa-based beverages such as pozol can still be found in some areas, and traditional Mexican hot chocolate, made with a molinillo and flavoured with cinnamon, remains a popular drink throughout the country.

What’s particularly interesting is that Mexican chocolate isn’t just about taste – it’s also about health. The cocoa used in Mexican chocolate contains more antioxidants than green tea or red wine, as well as significant amounts of vitamin C and fiber. It is also rich in phenylethylamine, a compound that positively affects brain function.

Whether you’re visiting historic sites like Choco Story at Hacienda Uxmal or sampling innovative chocolate creations at modern Mexican restaurants, you’re experiencing a living legacy that spans four millennia.