A few weeks ago, I was lucky enough to find myself visiting one of my favorite cities in southern Mexico, the city of Oaxaca. During my first culinary adventure of the trip, I came across the most interesting drink; It’s a mixture of cacao (ku-cow) beans ground with dried corn, cinnamon, annatto and a little chile. As I experienced this traditional recipe, I learned that it is actually hundreds of years old and very similar to a drink that was consumed by the mighty Aztec ruler Montezuma himself. Yes, this powerful man was known to have consumed up to fifty cups a day of this magical mix, and many believe this concoction to have been the source of his legendary strength and vigor. Further into my visit, I let my nose guide me through a whimsical Oaxacan marketplace. As I found myself drifting, floating toward that same intoxicating aroma, I realized that very aroma is what keeps me going back to Oaxaca again and again. CHOCOLATE. Well, cacao actually.
Cacao has a rich, hypnotic aroma when it is ground and turned into the world’s favorite food. Take one delicious whiff and the euphoric effect is always the same; The eyes close gently, the lips curl into a soft smile, and the nose longs to smell more deeply so as to absorb more and more of the seductive sweetness that impregnates the air surrounding the chocolate vendors.
Some years ago, a visit to a Costa Rican cacao plantation allowed me to have the grand experience of seeing and tasting every part of the growth and production of cacao. Foot-long, oval cacao pods grow directly off of the tree’s trunk, and when you split a pod open you expose a tangy white pulp. Once you start sucking the fruity pulp—it’s so delicious and unlike anything you’ve ever eaten before. Then you realize it’s actually all over your face, but again, it’s so good that you don’t care, and you just want to keep slurping. Then, you realize that there are lots and lots of dark, hard beans hidden within the pulp. When you peel each bean, you find that you can lightly crush it. And voila, in the world of nutrition, you’ve got black gold: cacao nibs! These nibs are one of nature’s wondrous gifts.
Story continues after a quick message from our sponsor below.
Cacao’s ancient origins often tie it to legend, wonder and even magic. Hundreds of years ago, cacao was considered to be so precious and valuable that it was used as currency. It is believed that cacao originated in these tropical regions of southern Mexico, which explains why it is common to start your day – every day – with a frothy bowl of liquid chocolate in places such as Oaxaca. It is how people there have welcomed and prepared for their daily labors for centuries. In fact, ancient peoples from Mexico to the Amazon basin reaped the benefits of this superfood, and today we can do the same.
Cacao is the highest antioxidant food on our planet. This makes cacao the #1 food naturally containing the highest concentrations of magnesium, iron, manganese, chromium, phosphorus, zinc and copper. Nutrition specialist also claim that Cacao is good for our hearts, for our blood, for our teeth, bones, and nervous systems, and Cacao serves to reduce stress as well as to provide the miraculous gift of longevity. It contains fifteen times the antioxidants of blueberries and thirty times as much as red wine! Regular consumption of cacao has been tested and proven to benefit the thyroid, liver, kidneys, bladder and the intestines, as well as improve the condition of those with diabetes, asthma, parasites, pneumonia, obesity, high blood pressure, memory loss and well, I could go on and on.
Now, don’t go out and gorge yourself on your favorite chocolate bars and expect to be in a state of ecstasy and perfect health. Sadly, a lot of the world’s cacao is ruined by being processed and mixed with loads of sugars, chemicals and even waxes before being delivered as bars to our grocery store shelves. Instead, look for organically grown raw cacao nibs or cacao powder, and mix it into smoothies, trail mix, or even into your morning cereal. A quick recipe search on the internet will show you that the possibilities for baking and cooking with cacao are endless—I love sprinkling nibs over savory salads, and they are a spectacular addition to guacamole. Remember that the keys to reaping its benefits are to prepare it with minimal amounts of refined sugars, if any, and to moderately add cacao into your regular diet.
By Colomba Zavala-Aguilar
As Featured In: Summer/Fall 2015