Combining cacao beans from Chiapas, Tabasco, and Guerrera with lots of sugar and a handful of spices, Mexican chocolate offers a spicy alternative to the sweet chocolate bars of Europe.

Mexican chocolate is mainly produced in the Mexican regions of Tabasco, known as ‘ Infierno Verde’ (Green Hell) and Chiapas. Of course, like all chocolate, it all starts with the cacao bean.

Mexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them.

In Mexico chocolate sweet, bitter, and spicy—and used in savory recipes like black and red mole. It’s often blended with unique herbs and spices to create signature blends.