Pozol is a pre-Columbian drink that’s each sustenance and ritual. It has been consumed in what’s now Chiapas and the encompassing areas for hundreds of years by the Maya, Chiapaneco, and Zoquean peoples. A base of fermented corn dough, typically rolled into balls and carried for simple transport, is mixed with water to make a refreshing, thick, and nutrient-rich drink. Immediately, there are candy variations that includes chocolate, honey, and sugar, in addition to savory preparations served with chile and salt. On this modern pozol de cacao recipe from the Hernández household at Belil restaurant in San Cristóbal de la Casas, the corn dough shouldn’t be fermented however mixed with two forms of cocoa and served chilly over ice. Mexican-style chocolate, which has an intense taste and a barely grainy texture, is conventional, however any good-quality darkish chocolate will work.
Recent masa might be ready from dried and nixtamalized discipline corn, or bought from Mexican or Central American markets. Some retailers, together with Tortilleria Nixtamal, supply transport for on-line orders. Earlier than mixing with water and serving, the chocolate-masa combination might be made upfront, and can maintain lined within the fridge for as much as three days.
