Techniques
Traditional Mesoamerican process that ferments cacao beans and grinds them on volcanic stone to develop flavor precursors.
Thin discs of masa dried to below 10 % moisture to preserve flavor and prevent mold.
Mayan cacao grinding is a low‑temperature, stone‑based mechanical process that reduces roasted beans to a fine paste, liberating cocoa butter and flavor precursors.
Mayan cacao fermentation is a biologically driven, anaerobic process conducted at 30–35 °C for 48–72 h, where microbial consortia convert pulp sugars into acids and alcohols, while proteolysis and polyphenol oxidation develop flavor precursors.
Fermentation of cacao beans in Mesoamerica transforms raw beans into a flavor precursor for chocolate.
Stone‑heated tamal steaming uses pre‑heated stones to cook masa wrapped in banana leaves at ~100 °C, ensuring uniform gelatinization and tender texture.
Nixtamalization is an alkaline hydrolysis process that leaches phytates and cyanogenic compounds while converting bound proteins into more digestible forms.
Pozol is a traditional Mesoamerican fermented corn beverage produced by spontaneous lactic acid and yeast fermentation of masa at ambient temperatures.
Mexican pozol is a traditional fermented beverage made from nixtamalized maize dough diluted with water and spontaneously fermented by lactic acid bacteria and yeasts.
Stone-baking is a low-tech cooking method that uses heated volcanic stone slabs or hearths to cook foods by dry heat.
A carotenoid-rich paste where annatto seeds release bixin and norbixin into lipid carriers.
Roasting a blend of pumpkin, sesame, coriander, and cumin seeds at controlled temperatures develops the deep, nutty flavor base of Guatemalan pepian paste.
Fermentation of cacao beans in traditional Mesoamerican wooden boxes over several days develops the flavor precursors essential for chocolate.
A lactic acid-fermented corn dough with alkaline ash treatment, creating a probiotic beverage with enhanced nutrient bioavailability.