Mayordomo Oaxacan Mexican Chocolate


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

The Cocoa Beans

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
dried, whole cocoa beans

Traditional Uses For Mexican Chocolate

mexican chocolate disk
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).

molinillo hueco

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).

mexican jarro chocolate pot
The traditional Oaxacan "jarro" pot used for frothing hot chocolate.

Make Chocolate The Old Way...

In this century most people simply buy chocolate.  In some villages chocolate is still made by hand.  The cocoa beans are roasted, then ground using a metate y mano that has been heated over coals.  The crushed, heated beans melt and are combined with sugar, spices and sometimes nuts.

We normally associate the advent of chocolate bars with the European culture.  In reality, the women of Guatemala formed ground chocolate into bars for storage, long before the Europeans began the practice.

The picture below shows a woman making chocolate using a nice large metate y mano.

woman making chocolate on a metate
Traditional chocolate making.

Buy Online

GourmetSleuth - We carry Mayordomo and Ibarra Mexican chocolate as well as piloncillo sugar and the molinillo chocolate whisk in a convenient "beverage kit" or purchase each item separately as well. You can also purchase a complete line of traditional cooking items such as molcajetes, tortilla press, metate y mano, comals, and lemon/lime squeezers. See all Mexican Cooking Utensils

Credits and Resources

  • Mexican Beverages - Our page dedicated to the varieties of traditional Mexican Beverages.
  • Chocolate - Read more about the history, uses, and health benefits of chocolate

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.