Mexican chocolate is a style of chocolate, usually sold in tablet or disc form, blended with spices such as cinnamon and sometimes almond, and left with a coarser, grainier texture than smooth eating chocolate. It descends from the cacao drinks of the Aztec and Maya, who ground cacao beans and mixed them with spices and chili to make a frothy beverage known as xocolatl, the source of the English word "chocolate."
Mexico's cacao-growing states, including Tabasco, Chiapas, and Oaxaca, remain key sources of the beans used in Mexican chocolate today.
It is used to make hot chocolate, often whipped frothy with a wooden molinillo, mole sauces, and various cakes and pastries, and its combination of sweetness, spice, and bitterness makes it a distinctive flavoring for both desserts and savory dishes. It pairs well with dairy, citrus, and nuts like almonds and pecans.