Cocoa Pozol

Exquisite mixture of cocoa and corn;
An icon of Chiapas!

Iconic drink recognized for its delicious flavor and its pre-Hispanic origin. Exquisite mixture of cocoa and nixtamalized corn. You definitely have to try it!

Pozol de cacao

Preparation time: 15 minutes.

  1. 250 gr. Nixtamalized corn
  2. 100 gr. Cocoa
  3. 10 gr. Cinnamon sticks
  4. 200 gr. Sugar
  5. 2 liters Water
  1. Brown the cocoa and remove the shell.
  2. Grind the cocoa finely and the cinnamon, separately grind the corn in a way that is not too fine.
  3. Mix the cocoa paste with the dough, making sure it is well mixed.
  4. Beat the cocoa pozol in the liter of water and sweeten.
  5. stir before serving.

Stir before drinking, because the pozol tends to settle after a couple of minutes, leaving a residue called muzú or shish at the bottom of the container.

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