Published by: Gourmet Sleuth
Last Updated: 03/12/2018
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.
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.
The traditional Oaxacan "jarro" pot used for frothing hot chocolate.