Using arbol chiles and dried poblano peppers to season the chocolate, as ancient Mayans and Aztecs did at the time of the conquistadors’ arrival, Chef Hetzler blends the hot with the sweet to make this indigenously inspired drinking chocolate.
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RECIPE: Chocolate’s indigenous history makes spicy tale
Mitsitam Cafe shares the flavor, originally sipped with chilies by the Mayans, with a tasty recipes
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A Q&A on the unique indigenous crop that “can only be harvested with the human hand”
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