Jicaras, or chocolate cups from Abo and Quarai New Mexico, 17th C. Chocolate made its way up to New Mexico through the same trade routes that brought scarlet macaw feathers to Chaco Canyon. The same residue found in ancient Olmec bowls has been found in the pottery of the Four Corners region, and it dates perhaps a thousand years back. The Spanish reintroduced cacao into New Mexico when they began exploring the region. In 1692, Diego de Vargas, the Spanish Governor of New Mexico, met with a Pueblo leader names Luis Picuri in his tent. The meeting included drinking chocolate.
The Palace of the Governors, New Mexico’s History Museum, has on display some artifacts that are associated with chocolate. This storage jar was used to keep cocoa powder. New Mexico was quite isolated and life was rough here. People had few luxuries. The fact that cocoa was stored in such an ornate jar, with a metal lid indicated just how highly prized it was.
This is a molinillo, or chocolate whisk, from about 1830. The large end would be placed in the pot of hot chocolate and the thin handle was held between the palms of the hands and spun to make the beverage frothy.
Want your own molinillo? Jennifer Bohnhoff will be giving one away, along with a package of Mexican chocolate, and a cookbook that contains a recipe for a traditional New Mexican chocolate drink. Join her Friends, Fan, and Family email list by February 1 to be entered in the drawing. Sign up here.
