Objective:

To document ancestral and everyday cacao and corn beverages in Miahuatlán, Cunduacán.

Methodology:

This research is qualitative, using a case study approach. Direct and participant observations were conducted during ceremonial cacao celebrations in November 2023, with the aim of documenting the 13 beverages offered to cacao and those used in everyday use. Interviews were conducted with key informants in the community from January to April 2024 to explore the use of everyday cacao and corn-based beverages.

Results:

Twenty-four cacao and corn beverages were identified; of these, 13 were prepared and consumed during cacao ceremonies, and 11 were for family consumption. It was observed that the consumption of ancestral beverages such as cacao chorote, nixtamalized corn white pozol, and atol prepared with corn and cacao, among others, is maintained. Among the beverages consumed daily, the most notable are hot chocolate with cinnamon and atol with sugar and chocolate, among others.

Limitations:

As this is a case study, the findings cannot be generalized to other communities.

Conclusions:

Miahuatlán preserves ancestral traditions and customs in the use of cacao and corn, highlighting the importance and sacredness of their consumption in beverages.

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