How to Whip Up Chilate, Acapulco's Frothy Masterpiece
Acapulco's not Acapulco without chilate, a frothy cocoa elixir worshiped by locals and tourists alike. Dive into its pre-Hispanic roots, learn to whip up this “drink of gods,” and find where to savor its fleeting chocolatey bliss.
Acapulco sin chilate? No way, José! This delectable cocoa concoction isn't just a beverage; it's a baptism of sorts, a frothy initiation into the true soul of this sun-kissed city. For those who haven't sipped this “drink of the gods,” well, let's just say your Acapulqueño passport needs a serious stamp.
Chilate's Roots Run Deep (and Delicious): Forget your boring ol' hot chocolate. This ain't your grandma's cocoa. Chilate's ancestry stretches back to pre-Hispanic times, weaving its way through the Amuzga, Mixtec, Tlapaneca, and Afro-Mexican communities of Guerrero. Its name, derived from the Nahuatl “chiliatl” (chilli + water), might be a tad misleading – no fire-breathing peppers here. Just pure, unadulterated cocoa bliss.
