Cocoa is one of the many products of American origin that Europeans integrated into their gastronomic culture during the colonial period. Interestingly, one of its most "simple" derivatives (hot chocolate) was already a ritual drink in pre-Hispanic times, whose preparation was perfected by the Olmec, Mayan and Aztec cultures.
It seems that this "ritual use" has been carried over to the Christmas season in modern times (and probably since the 19th century). Everyone enjoys a delicious cup every 25th of December... and all of Latin America produces what is known as "drinking chocolate".
But while the commercialism of the December holidays urges us to buy Winter's or Cusco brand bars, we all know that the best chocolate is the one prepared with effort and love.
In a corner of the Central Market in Celendín (capital of the Cajamarcan province of the same name), in a wooden and green brass cart, Mrs. Margarita Alcántara sells bars of handmade chocolate prepared with effort and love, and if it is cold, she warms your soul and heart by offering you a cup.
In a world as "globalised" as this one, initiatives such as those of Doña Margarita are what truly sustain our country's economy and culture. Chocolate made with love and hard work tastes better and warms you better than the chocolate that comes out of large factories and enriches giant companies.
Rumi Mires
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