Known as the 'Food of the Gods' (Theobroma cacao), cacao is indigenous to the Mesoamerican tropical forests. In Chiapas, the drink is prepared with water, corn, and spices like cinnamon or achiote, continuing a tradition that dates back more than 3,000 years.
The ritual of cacao involves grinding the toasted beans on a stone metate, a process that releases the natural oils and creates a deep, earthy flavor. It is a drink of celebration, wisdom, and energy that is central to the Chiapanecan social fabric.
In Doña Rita's Dining Room, we serve cacao prepared with traditional methods. We invite our guests to rediscover this ancestral ingredient, either in its purest form or as part of our specialized desserts, experiencing the true flavor of the Mayan legacy.