chocolate mayordomo de oaxaca
Chocolate Mayordomo
Mexican Chocolate from Oaxaca . Oaxaca city has a handful of prominent chocolate producers with a premier example being Mayordomo.
Article by: Barbara Bowman
Related Videos History And Lore Of Chocolate
The botanical name for chocolate is Theobroma, which means "food of the gods". The name is appropriate for the importance of chocolate in the Mexican culture. Chocolate is among the many things the Spaniards acquired from the Aztecs. The native Aztec people made a variety of drinks made of chocolate combined with honey, nuts, seeds, and spices. The drink was used in rituals by priests as well as nobleman. While many historic references are made to the Aztecs and chocolate, the Aztecs actually adopted the use of chocolate from the earlier Mayan Culture
Oaxaca does not grow the cocoa beans but
imports roughly eighty percent from the state of Tabasco and the rest from
Chiapas. While the beans are referred to as "raw" they are actually dried.
dried, whole cocoa
beans
Traditional Uses For Mexican Chocolate
mexican chocolate,
formed into a disk
Hot Drinks - The most traditional use for
chocolate was for hot beverages such as Atole, Champurrado and Mexican Hot
Chocolate. Learn more about Mexican Hot
Beverages . Also see the recipe links on this
page.
Atole is frequently served with tamales. Champurrado is also
served as a dessert with Churros or a sweet
bread call Pan Dulce. These drinks are whipped up using a wooden whisk called a
molinillo (moh-lin-nyee-oh) (or, a blender). The whisk is held between the
palms of your hands. Then using a back and forth motion the whisk moves back and
forth in the mixture until it is aerated and
frothy.
Tejate - A Oaxaca specialty. An interesting cold
drink is made of dark chocolate, corn masa, cocoa flowers, then marinated and
frothed. (See photograph
of a Mexican woman making tejate).
mexican molinillo (chocolate whisk)
Mole (moh-Lay) - A sauce that varies in
content depending on the region. The traditional red mole contains chilies,
garlic, nuts, tomato, spices and chocolate. It is important to note that the
amount of chocolate is very small and enhances but does not overpower the
sauce. The sauce is served with turkey or chicken. Mole does not use the
Mexican flavored chocolate but instead a dark bitter, unspiced
version.
Mayordomo produces two versions of mole including Mole Negro
made with rich roasted mulato chiles and the Mole Rojo made with the guajillo
chile.
About Mayordomo Chocolate
The Mayordomo chocolate mill is owned by the Concha family who maintains several mills in Oaxaca. While Majordomo boasts being the the largest chocolate manufacturer in Oaxaca City, production is limited but still considered an affordable commodity throughout Mexico.
The Mayordomo factory is located in Oaxaca, Mexico. Oaxaca is famous for it's extraordinary chocolate and it's now world renowned "seven moles". Mayordomo chocolate is now imported in small quantities to the U.S. and is available now at Gourmetsleuth. The varieties with a * are typically in stock in the U.S. Note: This product is not always available, exportation is very limited.
Amargo Vainilla (vanilla) made with cacoa beans, sugar, vanilla and almonds. 8.8 oz bar (200 g)
*A la canela (with cinnamon). All the traditional ingredients plus additional cinnamon. 8.2 oz (250 g)
Choco Redondo. Traditional Mayordomo sweet Mexican chocolate disks. Use for mole [moh-LAY] or for drinking. Comes in large disks, scored for easy cutting. A very economical way to purchase this excellent chocolate. 4.41 lbs
*Choco- Classico, Mayordomo Sweet chocolate made the traditional way of Oaxaca. 500 g (17.6 oz) All mayordomo chocolate is made for traditional Mexican hot chocolate but can be used in cooking and baking as well.
Licor de caco, unsweetened chocolate but made with all the other traditional ingredients. Perfect for recipes calling for unsweetened chocolate as well as for diabetics. 7.1 oz (200 g) bars.
*Choc-oro (chocolate with almonds) classic ingredients of bittersweet chocolate, sugar, almonds and cinnamon (canela) with an extra scoop of almonds. 17.6 (500 g) bar.
Semi-amargo. The traditional semi-sweet version with sugar, almonds and cinnamon. 17.6 (500 g) bar.
Mole Negro. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted mulato chilies, sesame seeds, cocoa, banana, onions, raisins, almonds, cinnamon, and other spices. 15.8 oz (450 g).
The traditional Oaxacan "jarra" pot used for frothing hot chocolate.