While we were having breakfast at El Bajio, the server was walking around with a big pot and finally came to our table and asked us if we wanted to try hot chocolate.
“Sure. Why not?”
“And it’s on the house? Yes Please!“
Since we are in Mexico, we should try “Mexican” hot chocolate, right? I was curious to know how Mexican hot chocolate is different from the American hot chocolate that I am more familiar with.
The server whipped the hot chocolate in a big pot, stirring it with a huge wooden spoon, which was entertaining to watch, and then poured it into a cup. The Mexican hot chocolate was delicious and not too sweet. It was more granular and more dense than any kind of American hot chocolate that I have tried. Since I am lactose intolerant, I couldn’t ask for more, but I’m glad I tried it.
It is known that the Aztecs and the Mayans actually invented hot chocolate as early as 500 B.C. They were drinking chocolate made from ground up cocoa seeds mixed with water, cornmeal, and chili peppers. The origin of the word “chocolate” comes from “xocolatl” (bitter water), from the ancient Aztec language, Nahuatl. The phrase, “Mexican chocolate,” actually refers to a style of drinking chocolate in Mexico rather than a specific type of chocolate. In Mexico, drinking chocolate has been a big part of the culture for thousands of years. The current version of western hot chocolate was created after this original Mexican chocolate.
I’m so glad the server came to our table and asked us if we wanted to try hot chocolate. It was delicious!
Restaurant Name: El Bajio
Restuarant Address: Alejandro Dumas 7 Colonia Polanco, Mexico City, Mexico
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