Under the cacaotal

From ingredients, local cuisine and Chinantec myths, recipes were designed to recreate the territory of the cocoa plantations of the Oaxacan Chinantla, where cocoa farmers, vanilla orchids, mango trees, cinnamon, banana, and varieties of corn and sweet potato.

During the tasting, you can "pair" the cocoa beans with each dish, finding harmonies and experimenting with new combinations and alternative uses of cocoa, originating from agroforestry initiatives.