Cocoa and pre-Hispanic beverage workshop

Description

With the help of a local host you will learn about the history of Mexican chocolate, in its traditional process and use in pre-Hispanic Teotihuacan and Mexican gastronomy, from its use as currency, medicinal use, its mixtures and all cocoa derivatives, as well as drinks and exotic chocolates ranging from ingredients such as chili, almonds, cardamom to chocolates with bacon, mezcal, tequila, lemon pay and many more that you can find in our boutique, while making your own chocolate from seed to bar, the way ancestors made it by grinding in stone and toasting in a traditional stove to finish with cane sweetener and adding ingredients such as chapulines, cherry, cinnamon, piloncillo, chili.

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Important Information

• Wheelchair accessible
• Infants and small children can ride in a pram or stroller
• Service animals allowed
• Public transportation options are available nearby
• Transportation options are wheelchair accessible
• All areas and surfaces are wheelchair accessible

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