Last weekend, Richard and I took a wonderful trip down to LA. And like we usually do, we incorporated chocolate into the trip in a variety of ways. First of all, we brought chocolate to share with our friends and family. (Everyone’s favorite was the Venezuela from John Nanci’s beans!)
One of the other ways we incorporated chocolate into our trip was by visiting local phenomenon, Guelaguetza Restaurante. This is the most authentically Oaxacan spot I’ve experienced since spending a summer in Oaxaca, Mexico itself. They serve tlayudas, mole, and mezcal, among other southern Mexican delicacies.
Guelaguetza or Fiesta de los Lunes del Cerro, is the name of an annual festival celebrating the diversity of communities and cultures in the state of Oaxaca. You can read more about it here, here, and aquí. When I lived in Oaxaca in 2005, I actually was able to attend the celebrations with my parents and my friend, Medina. It was a spectacular show of dancing and ceremony. Here’s what one of the colorful dances looked like on stage:
When Richard and I visited Guelaguetza, the restaurant in LA, it looked a little different, but the colors, the sounds, and the smells were very similar. Most of the restaurant guests were speaking in Spanish and we heard a lively rendition of “Felix Cumpleaños” as we walked in. The decor has a bright and traditionally Oaxacan look, with an open view of the tortillas being made in the kitchen and shelves full of Oaxacan treats, pottery, and utensils for sale.
And of course, we spotted the chocolate!
Mexican chocolate and molinillo
They sell a variety of products, but we came for the chocolate (and the delicious hot atole). When we later shared the chocolate with our chocolate-making friends, the taste brought back one of my favorite chocolate memories. It looks like a hockey puck and requires a knife to break it into pieces. The texture is very grainy, though in a way that’s different from Taza’s texture. Taza seems to include chunks of cocoa nibs, while the largest particle size of this chocolate came in the form of sugar. We crunched on the sugar crystals with each bite. And the flavor includes strong notes of cinnamon, nuts, and other spices, as some of these ingredients are actually ground down with the nibs and included in the chocolate.
Though it isn’t what we’d call “modern chocolate,” it is a delicious and memory-inducing version of Mexican chocolate that I love returning to.
What’s your guilty pleasure in the chocolate world? Maybe it isn’t the highest quality single origin bean-to-bar maker’s award-winning bar. Maybe it’s something you sneak on the side when no one’s looking!