Bebidas prehispánicas y novohispánicas de cacao y maíz en la Chontalpa, Tabasco

Abstract

Objective: Register prehispanic and novohispanic drinks made from cacao and corn and consumed in the Chontalpa Region of Tabasco, México.

Design/Methodology: The study was conducted in rural and urban communities of the municipalities of Cunduacan, Cardenas and Huimanguillo. Participatory observation in cocoa and Day of the Dead rituals, workshops and six semi-structured interviews were conducted. It was complemented with a documentary review. The information was analyzed with a matrix of importance to determine the preference of drinks reported and consumed by the population.

Results: 29 drinks based on cocoa and / or corn were found, 22 were prehispanics and seven were novohispanics. Of seven corn-based drinks, two are alcoholic and only consumed in rituals. 13 drinks are based on cocoa and corn; 5 drinks include honey, sugar, vanilla and milk, and one drink is made of pure cocoa, reported in the literature as bitter chocolate. Three drinks are based on cocoa husk (cocoa tea) and cocoa cob mucilage (jacket atole). The drinks most preferred by the population of Tabasco are: pozol, cocoa powder, cocoa atole, women's atole, and bitter chocolate.

Limitations of the study/Implications: In the sacred rituals for cocoa it is forbidden to record, take photos and videos. The above limited to have evidence of photos and audios. Findings/Conclusions: Of the 29 reported drinks based on cocoa and / or corn, cocoa pozol and cocoa powder are the most preferred. The first is a pre-hispanic drink and combines cocoa and corn.