Mexico has shared a wealth of gifts with the world

Chocolate: Originating from the Aztecs and Mayans who made a drink from cacao beans, chocolate is one of Mexico's most famous gifts.

El maíz

Mexico has shared a wealth of gifts with the world, from ancient times to the present day. Here’s a list of some significant contributions:

1. Chocolate: Originating from the Aztecs and Mayans who made a drink from cacao beans, chocolate is one of Mexico's most famous gifts.

2. Corn (Maize): A staple crop domesticated by indigenous Mexicans, corn is essential to cuisines worldwide.

3. Tomatoes: Native to Mexico, tomatoes are now a fundamental ingredient in many global cuisines.

4. Avocados: Known for their creamy texture and rich flavor, avocados are native to Mexico and have gained international popularity.

5. Vanilla: Derived from orchids native to Mexico, vanilla is a beloved flavor worldwide.

6. Chili Peppers: Integral to Mexican cuisine, chili peppers are used globally to add heat and flavor.

7. Tacos: Mexico’s iconic street food has become a global favorite.

8. Mole: This complex, rich sauce is a symbol of Mexican culinary heritage.

9. Mariachi Music: A vibrant form of traditional Mexican music that has spread around the world.

10. Tequila: Made from the blue agave plant native to Mexico, tequila is a popular spirit globally.

11. Cinco de Mayo: Celebrated mainly in the U.S. as a festive day honoring Mexican heritage and culture.

12. Lucha Libre: Mexican wrestling, known for its colorful masks and high-flying maneuvers, has a significant fan base globally.

13. Mexican art and literature: Iconic figures like Frida Kahlo, Diego Rivera, and Octavio Paz have left a profound impact on global culture.

From the vibrant flavors of its cuisine to the colorful sounds of its music, Mexico’s contributions have enriched the world in countless ways.

The process of making chocolate in Oaxaca is a fascinating blend of tradition and craftsmanship. Here’s a step-by-step overview:

1. Harvesting: Cacao pods are harvested from cacao trees, usually by hand to ensure the best quality.

2. Fermentation: The cacao beans are removed from the pods and fermented for several days to develop their flavor.

3. Drying: After fermentation, the beans are spread out to dry under the sun.

4. Roasting: The dried beans are roasted to bring out their rich chocolate flavor.

5. Cracking and Winnowing: The roasted beans are cracked open to remove the outer shells, leaving behind the cacao nibs.

6. Grinding: The cacao nibs are ground into a paste called chocolate liquor. This can be further processed to separate cocoa butter from cocoa powder.

7. Mixing: The chocolate liquor is mixed with sugar, cinnamon, almonds, and sometimes chilies, depending on the recipe.

8. Molding: The mixture is poured into molds to create chocolate bars or tablets.

9. Aging: The chocolate is often aged to enhance its flavor and texture.

10. Packaging: Finally, the chocolate is packaged and ready to be enjoyed.

This traditional process ensures that Oaxaca’s chocolate is rich, flavorful, and deeply rooted in the region’s history. Have you ever tried Oaxacan chocolate before?