Feria de Xocolatl y Acietunas del Estado de Mexico

     Last Sunday, the 11th of october, we went to the Feria de Chocolate in the Museo de los Cultures Populares in Coyoacan, Mexico City.  It was well attended perhaps too well attended in this small village within La Ciudad. The quantity of people inhibited movement, so consequently it was difficult to visit all the booths. We did however have an opportunity to revel in the flavor of different forms of cacao. The aroma of chocolate greeted you provoking dreams of an earthy creamy romance that ends in bitterness. 
    The origin theobroma cacao is debated. It could have been South America or Mexico-Guatemala. Historians may disagree over where exactly in Mesoamerica the trees first appeared, but what they do agree on is that people first began to prepare cacao for human enjoyment in Mexico. Mexicans win again in the gastronomical court. Native Peoples used cacao beans to make drinks, as religious offerings, and they were even used as a from of currency. Nowadays, when people think of Mexican chocolate, they picture the cinnamon-scented variety commonly used in many Mexican style dishes and beverages.The chocolate prepared in Mexico in pre-European Mexico possessed a strong, sour taste different from modern chocolate. The taste came from fermenting the cacao. It is well-known that Native Peoples prized this chocolate and used it in a variety of dishes and drinks. The first known large-scale "farmer" and consumers of chocolate were the Mayans, who inhabited Central Mexico.
     The Aztecs, who rose to dominance after the Mayans, inherited the Mayan affinity for chocolate, which became even more culturally significant for them than it had for the Mayan people. Chocolate was a symbol of power and authority to the Aztecs, and people even used cacao beans as currency. The cacao beans were so valuable, that counterfeiting by filling cacao shells with clay was not uncommon. (In present day Mexico I have seen a plethora of and received a few counterfeit bills. Never in the States.) Often, people used different spices such as chiles, anise seed, allspice, and vanilla to add flavor. While this drink was a favorite among the rich, it was also religiously significant. The Aztecs gave the drink to human sacrifices to purify them. The Spanish also quickly developed a taste for chocolate not long after their arrival in Mexico. The portugese brought sugar cane in the early part of the 16th century and the marriage of cacao and sugar was made in heaven.
    


          
     Even given the crowds I did get a chance to talk to a fellow from Chimalhuacan located in the State of Mexico. I didn't know this but Chimalhuacan is the only place in the State of Mexico that produces olives and products from olives. The olive plantations, although small, have been there for 150 years. I was surprised. In December there is an the Olive Fair. The intention of the fair is to preserve the tradition of olive production. At the fair are more than 40 local producers of olives, olive oil and wine. There is also parades, music, regional dances and other cultural events.
     People can find different green and black olives at an affordable price, in addition to olive oil and red wine produced in chimalhuacanas barrels. Tamales, soups, chicken enchilada, ahuautle, cod cakes,  crafts, clothes, toys and various products complement the four-day familial event.
      He gave us a taste. It was quite good so I bought two bottles.