The Olmecs of the Gulf coast began mixing cacao beans into a bitter chocolate drink around three thousand years ago. By the time Cortés and the conquistadors reached New Spain in the early sixteenth century, the use of cacao had spread to the Aztecs, who consumed chocoatl cold and mixed with spices – this “drink of the gods” was said to be a favourite of Aztec emperor Moctezuma. Chocolate remains a popular drink in Mexico today (now with lots of added sugar), but its most distinctive use is in mole poblano, a thick sauce of chocolate and chiles that accompanies otherwise savoury dishes – particularly chicken. Though found all over the country, mole remains a speciality of Puebla in central Mexico, where the dish originated in the colonial era.

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The colours of Mexico captured in 14 pictures

The colours of Mexico captured in 14 pictures

Travel photographer Tim Draper has shot images for more than 20 Rough Guides guidebooks, visiting far-flung corners around the world. Here he shares some of h…

21 Jun 2016 • Tim Draper insert_drive_file Article
Marvellous Mexico: 8 insider tips from our authors

Marvellous Mexico: 8 insider tips from our authors

Surviving 42ºC (107ºF) desert heat, tramping hurricane-battered Pacific beaches and scaling lofty volcanoes, our hard-travelling authors have visited every co…

06 Jun 2016 • Rough Guides Editors insert_drive_file Article
Cozumel: an insider's guide to Mexico's Caribbean jewel

Cozumel: an insider's guide to Mexico's Caribbean jewel

Most people visit Mexico's Isla Cozumel for one of two reasons: to scuba dive, or to kill time with food and drink before their cruise ship takes off again. Eve…

03 Jun 2016 • Mandy Gardner insert_drive_file Article
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