Spanish friars were the first to share chocolate with the Spanish court. When I have my cup of chocolate, it is as if Moctezuma is in front of me, even though he had never probably heard of los Reyes.ĭuring the colonial period and the beginning of our mestizaje, cocoa beans were taken to Europe and Europeans also fell in love with chocolate. It was believed that the drink had medicinal powers and that the Emperor Moctezuma used to drink, at least, fifty cups, made out of pure gold, each day. Spaniards highly appreciated the value, flavor and properties of the cacao bean. When the first Spaniards arrived in the Americas in the 16th century, they fell in love with cacao beans, and the actual drink with its froth. Delicioso, ¿no?Įach cup of chocolate caliente, on los Reyes, or any other time of year is a nexus for me to our pre-Hispanic cultures, where cacao beans were so valuable that were used as currency and the actual drink topped with froth was reserved for noble Aztec and Mayan families. Mayan people historically enjoyed this chocolate beverage warm or hot. Aztec people used to have this chocolate drink cold. These ingredients are mixed into a paste, and then dissolved with water to be ready to drink. In the Americas, the cacao bean has been roasted, ground and usually mixed with corn masa harina and spices, such as chili peppers and/or vanilla historically and today the tradition continues throughout Mexico. Not only does the taste of each sip connect me back thousands of years, but also the aroma alone is enough. Each Día de Reyes, I connect with my chocolate. For this reason, when I enjoy my delicious cup of chocolate on los Reyes each year, I like to recall that I am enjoying a drink that dates back thousands of years, that chocolate is one of the gifts from the Americas to the world, that the original name is in the Nahuatl language, the language of the Aztecs, which is Xocolatl, xocol, which means bitter and atl, water–the translation, bitter water. Understanding our mestizo heritage of mixing Indigenous and Spanish cultures, the history of los Reyes, originally from Spain, mixed with chocolate caliente, originally from the Americas, is very representative. In between laughs and conversation, everyone sits with a slice of Rosca de Reyes along with a taza de chocolate caliente. Those who end up with a niñito have to organize una tamalada by February 2, another holiday. Individually each person slices la Rosca and everyone pays attention in hope that the person in turn receives one of the niñitos. Once everyone is ready, friends and family gather around the table where la Rosca is placed. Inside, three miniature dolls or niñitos are inserted in the Rosca, sometimes more depending on its size. La Rosca de Reyes is a large round, wreath-shaped pastry covered with candied dried fruit, such as oranges, figs, guava and cherries. Gathering together, friends and family share la Rosca de Reyes con una taza de chocolate caliente on the evening of January 6 each year after the excitement of los regalos that same morning. Memories of this special morning come but once a year, los regalos or gifts are mixed with the aroma of una taza de chocolate and Rosca de Reyes with connection to the past, to a very distant past that connects with me today. Los tres reyes are Melchior, Gaspar and Balthazar who travel on an elephant, horse and camel from a farewell land carrying gifts for all the children. To find a gift left by los Reyes Magos, children in Mexico and part of Latin America wake up with excitement early on the morning of January 6 each year. 2016 La Rosca de Reyes con Chocolate Caliente on January 6 by Xanath Caraza
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