As a follow-up to my last post about the chiles and chocolate found together in the Maya village of Cerén, here’s an article with recipes about that flavorful and pungent combination. The culinary mating of hot chiles and chocolate was unforgettably revealed to me in the mercado in Oaxaca, where the molinos–grinding mills–in adjacent stalls were processing cacao beans in one stall and mole paste with chiles in the other. In this ancient city, I had this sudden epiphany that, in prehistoric times, ancient cooks would have naturally experimented with combining two of their favorite crops. The article is here.
Chile and Chocolate
