A FEW WORDS ABOUT MOLE
Oaxaca is called the land of seven moles. The most well-known
mole in Oaxaca is the black (negro) variety, which includes
a variety of spices and chocolate. The others do not have chocolate.
They are red (rojo), yellow (amarillo), deep red (coloradito),
green (verde), manchamanteles, estofado, chichilo and pipián.
DRINKING CHOCOLATE
The most popular way to drink chocolate is via a hot beverage.
Hot chocolate is a wonder in Oaxaca and is made with either
water or milk. This is your best bet for the pure chocolate
flavor. Brad made with egg yolk is served on the side and it's
ok to dunk the bread if you wish. A variation of the hot chocolate
is champurrado,
a hearty drink made with cocoa and corn. This is thicker than
chocolate de agua or chocolate de leche.
A FEW WORDS
ABOUT TEJATE
Oaxaca's traditional energy drink is tejate, 'the drink of
the gods.' (photo)
This beverage was originally served to the ruling elite of
Zapotec society.
Like most Oaxacan delicacies, it is complex in its composition.
The libation is made from corn, roasted cacao beans, mamey seed
and rosita flowers (flor cacahuaxochitl).
The ingredients are blended in a thick mass, which is gradually
thinned with water. Tradition calls for this process to be done
by hand and the tejateras' arm does the mixing. Tejate is served
as markets in hand-painted, gourd bowls called jicaras.
Tejate can also be served as a sherbet, as cookies and as nicoatole.
FESTIVAL -- The annual Tejate Fair is held
in the spring in the town of San
Andrés Huayapam.
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