Chef Luis Robledo Richards
A pancake that presumes two native Mexican ingredients: cacao and vanilla, originating from the communities that began their cultivation.
Fruit of the climbing orchid native to Mexico, with large yellow flowers. It is a green pod that is cooked, dried and placed to sweat until it turns brown. In Nahuatl its name is tlilxochitl, black flower. In Pre-Hispanic times it was mixed with cacao in the elaboration of chocolate. The main producing state is Veracruz, particularly Papantla, due to its ideal climate.Papantla is also home to the "Voladores de Papantla" who perform a dance to "son" with flute and drum. In order to perform this Totonaca ritual dedicated to fertility, the dancers tie their feet with ropes, launch themselves from the top of a post and circle it upside down until they complete a total of 52 circuits, which mark the centuries in Middle America.
The Nahuatl name cacahuatl is derived from the Mayan word kakaw; both refer to the red, hard, oval shaped fruit that develops in the trunk and branches of the tree and measures up to 30 cm. long and 10 cm. wide. The seeds and fruit of the pulp may be utilized in multiple preparations ranging from chocolate bars to hot chocolate, pozol and other corn based beverages. In Mexico, cultivation was domesticated 4,000 years ago in the states of Tabasco, Chiapas y Oaxaca. 2,000 years ago the Maya were the first to toast and grind it, using it as an ingredient and as currency.It was used in economic transactions in Middle America until the middle of the XVI century, when the first Currency House in America was established in the center of Mexico City.