Museo Anahuacalli to host cacao and chocolate festival

The Museo Anahuacalli in Mexico City will host a cacao and chocolate festival, bringing together producers, artisans, and traditional cooks from 14 Mexican states. The five-day event focuses on the historical, botanical, and cultural significance of cacao, featuring workshops on traditional grinding techniques and ancestral beverages.

Key highlights include demonstrations of regional drinks such as 'agua de barranca' from Tlaxcala—prepared with cacao, fava beans, corn, cinnamon, and anise—and 'chilate' from Guerrero. The festival aims to showcase the diverse processing methods, including fermentation, drying, and roasting, that define the flavor profiles of different cacao varieties.

In a broader context, CONABIO recognizes cacao as a vital component of Mexican agrobiodiversity. The plant's importance extends beyond simple cultivation to include the complex traditional knowledge and community relationships that sustain its production and regional culinary identities.