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00:00:00 – 00:23:34
The video explores traditional pre-Hispanic drinks and food preparation techniques, emphasizing the importance of ancestral recipes and ingredients like corn and cocoa from the Chontalpa of Tabasco. It focuses on the process of making drinks like pozol and pozole, as well as tamales using proper techniques such as toasting cocoa and cooking nixtamal. The significance of chocolate consumption in Mesoamerican cultures, its journey to Europe, and global acceptance are highlighted. The historical evolution of chocolate from a drink for elites to a widely beloved beverage is discussed, portraying it as a cultural gift from Mexico. The speaker also demonstrates the preparation of cocoa paste and cocoa sun dough, promoting traditional methods and emphasizing cleanliness throughout the cooking process. The video concludes by expressing pride in Mexican cultural heritage through its cuisine.
00:00:00
In this part of the video, the speaker introduces a traditional pre-Hispanic drink called pozol of cocoa from the Chontalpa of Tabasco. The main ingredients include corn, cocoa, lime, and optional almond sugar. The preparation involves purging and cleaning the corn, boiling it with lime, and combining it with cocoa and water to create the drink. Various types of ancestral drinks are mentioned, emphasizing the nourishing and refreshing qualities of these traditional beverages.
00:03:00
In this segment of the video, the process of preparing tamales is being demonstrated. The speaker explains that there are no fixed rules for adding sela, emphasizing the importance of achieving a bitter enough taste. The corn is left to soften for about 15 minutes while the cocoa is prepared by removing the shell and toasting it evenly. The importance of toasting the cocoa is highlighted, as it helps extract its natural oils. The corn is then left on the heat for two hours to fully cook for the tamale recipe. The speaker emphasizes the importance of this process to achieve a good result and briefly touches on why store-bought dough isn’t suitable for making tamales.
00:06:00
In this segment of the video, the speaker emphasizes the importance of properly cooking nixtamal for various Mexican dishes like tortillas, tamales, and atole. They highlight how correct preparation techniques impact the final outcome, distinguishing between dishes like champurrado and atole. The speaker also demonstrates how to extract cocoa from its shell for further use in recipes. They mention the value of cocoa shells for making cocoa shell ash atole.
00:09:00
In this segment of the video, the demonstrator grinds freshly pure cocoa paste using a grinder as a substitute for a metate. They mention that a coffee grinder or powerful blender can also be used for this purpose. The cocoa paste can be used to make artisanal chocolate bars or hot chocolate by grinding it with cinnamon and sugar. The video then shifts to talking about processing nixtamal by cooking it, draining, and washing it thoroughly. Nixtamal is then put through a mill for further preparation.
00:12:00
In this segment of the video, the process of making cocoa sun dough is demonstrated. The dough has a unique texture and is prepared with cocoa. Water is added to make it easier to knead. The dough is discussed in the context of traditional practices where men would take it to work in the fields. The importance of using hands to dissolve the cocoa for better consistency is highlighted. Cleanliness is emphasized throughout the preparation process.
00:15:00
In this segment of the video, the speaker discusses making a pre-Hispanic drink called pozole, advising to leave it thick as it will thin out when ice is added. This drink is considered to be a pre-Hispanic one and was likely enjoyed cold. The speaker samples the drink, mentioning how refreshing and cold it is, and encourages viewers to try making it themselves. Additionally, the history of chocolate consumption by the Aztecs is briefly covered, highlighting that they drank it cold unlike the Mayans who drank it hot.
00:18:00
In this segment of the video, it is discussed how the word “chocolate” originated and was spread to Europe in the 16th century. The Spanish created utensils like grinders and special cups for drinking chocolate. There were two types of chocolate in the pre-Hispanic world, one of high quality called “quetzal” and the other of lower quality. The high-quality chocolate was reserved for rulers and elites, while common people also consumed chocolate as a food and drink, providing revitalization and strength for work. Conquistadors like Hernán Cortez were impressed by the endurance it gave to people.
00:21:00
In this segment of the video, the speaker discusses how cocoa, despite initially being rejected as a drink, eventually became widely embraced not only by conquerors but by the entire world. A historical testimony from Girolamo Benson in 1565 describes the initial skepticism towards cocoa, which was compared to a drink for pigs. However, people eventually succumbed to its flavor due to a shortage of wine, finding it bitter yet satisfying and refreshing. The speaker emphasizes cocoa as a gift from Mexico to the world, expressing pride in its cultural significance. Additionally, shoutouts are given to winners of an Instagram contest and thanks are extended to viewers for their support. The segment ends with well wishes for a nice weekend and a teaser for upcoming content on Mexican cuisine.