There are few foodstuffs with such a rich and intriguing history as chocolate. Many people have a love affair with chocolate yet few of us know the unique origins of this popular treat. We tend to think of chocolate as a sweet candy created during modern times. But actually, chocolate dates back to the ancient peoples of Mesoamerica who drank chocolate as a bitter beverage.

The story of chocolate spans more than 3,000 years and began in the tropical rainforests of Central and South America where cacao trees, the seeds of which are made into chocolate, first grew. These tropical evergreen trees are native to Central and South America.

The botanical name of the tree that gives us chocolate is Theobroma Cacao, which literally means ‘food of the gods.’ The tree’s modern generic Latin name (Theobrama Cacao) actually derives from the Mayan word ‘cacao’ meaning ‘god food.’

Cacao trees produce large leathery fruits containing large seeds enveloped by a sweet-sour, cream-colored pulp. Fruits sometimes called pods can get to be the size of footballs and may contain as many as 50 seeds. Chocolate is made from the large seeds. It takes around 400 seeds to make 1 pound of chocolate.

The earliest known evidence for cacao use dates from around 1100 BC. Researchers identified residue of a chemical compound that comes exclusively from the cacao plant – the source of chocolate – in pottery vessels at an archaeological site in Puerto Escondido, Honduras.

The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds – and it was this beer-like drink that started the chocolate craze

The chocolate enjoyed by later Mesoamerican civilizations like the Maya and Aztecs was made from ground cacao seeds with added seasonings, producing a spicy, frothy drink.

Both the Maya and Aztec people prized cacao, using the beans not only for culinary purposes but also for trade and as currency. Pre-Conquest chocolate was almost always a drink, which had many forms and flavourings. The Maya brewed a spicy, bitter sweet drink by roasting and pounding the seeds of the cacao tree (cocoa beans) with maize and capsicum (chilli) peppers and letting the mixture ferment. The Aztecs, like the Mayans, also enjoyed cacao as a beverage fermented from the raw beans. The Aztecs called this drink Xocolatl, the Spanish conquistadors found this almost impossible to pronounce and so corrupted it to the easier ‘chocolat,’ the English further changed this to chocolate.

Chocolate was of major ceremonial importance to the Maya and the Aztecs. It was served at lavish banquets, buried with the dead, and used to anoint newborn babies. The Aztec’s also regarded chocolate as an aphrodisiac and their Emperor, Montezuma reputedly drank it fifty times a day from a golden goblet.

In fact, the Aztec’s prized Xocolatl so highly, that when Montezuma was defeated by Cortez in 1519 and the victorious ‘conquistadors’ searched his palace for the Aztec treasury expecting to find gold and silver, all they found were huge quantities of cocoa beans!

The Spanish brought cacao back to Europe in the 16th century. Eventually the drink’s popularity spread throughout the continent. Since then, new technologies and innovations have changed the texture and taste of chocolate, but it still remains one of the world’s favourite flavours.

Today, per capita consumption of chocolate in the United States and western Europe has doubled since 1945. The Swiss and the British eat the most chocolate. The Norwegians and Austrians drink the most chocolate.

Should any chocolate lovers need justification to indulge in their sweet addiction, the good news is that chocolate provides minerals such as potassium and calcium. Research also indicates that cacao consumption produces a marijuana-like effect, with a harmless euphoria. Chocoholics everywhere will attest to at least a mildly ecstatic psychological state from chocolate.

Remember to look for fair-trade designations when purchasing chocolate as cacao plantations are often criticised for poor working conditions and the destruction of rainforests.

It is exciting to see how many Latin cocktails have become mainstream in bars, cocktail lounges, and restaurants. You probably already know them: Mojito, Cuba Libre, Caipirinha, Pisco Sour (Peruvian and Chilean versions). General awareness of Latin food, culture, cuisine, wines, and drinks most definitely is on the rise.

However, down in these latitudes, there are more than a dozen “other” cocktails that are consumed in the same or even larger portions than the above mentioned classic drinks. If you are heading to South America look out for these national favourites.

Batida de Maracujá (Brazil) is a heavenly mix of ripe passion fruit and cachaça – the potent sugarcane liquor from Brazil. The recipe also calls for sweetened condensed milk (leite moça). The drink is prepared in a shaker with ice and served in highball cocktail glass. Another common method would be to use a blender and make it a frozen drink or to just blend the ingredients and pour them over ice. To make this a Caipirinha de maracujá, just use sugar or simple syrup to taste instead of the condensed milk. The black seeds of the maracujá make this a beautifully appealing drink.

Caipiroska (Brazil) is a form of Caipirinha prepared with vodka instead of the usual cachaça. It is a popular cocktail in Brazil. It is also commonly known as a Caiprivodka and is generally referred to as such in clubs and bars in Brazil. It has grown in popularity in recent years as access to international vodkas continues to diversify in Brazil.

Cajú Amigo (Brazil), also known as Cajuzinho (Little Cashew), is a Brazilian drink made of cachaça and cashew juice. In some places, a slice of cashew is put in the drinker’s mouth and chewed without swallowing, and a shot of cachaça is drunk straight, swallowing the fruit and the drink at the same time. Not for the faint of hearted.

Canelazo (Ecuador) is a drink that will warm you up on a cold night high in the Ecuadorian mountains. It’s made from brown sugar, cinnamon and cloves, orange and lime juice, and the fiery concoction known as aguardiente (or fire water). Aguardiente is a broad term for high alcohol content beverages distilled from different things. The kind they enjoy in South America is made from cane sugar, so rum makes a great substitute if you can’t find aguardiente. This is a delicious drink to serve to friends on a cold winter’s night.

Chicha (Chile) is made from grapes or apples and drunk during the 18th of September celebrations (National Day). Different areas use different methods and recipes to make chicha. In the south around Puerto Varas, chicha is mostly made out of apples. In the Central Valley with its Mediterranean climate and abundant grapes, grape cider is more common. Don’t be fooled by its delicious, deceptively sweet taste – there’s alcohol in there!

Clericó (Uruguay) is a popular fruity punch consumed in vast measures, much like sangria, during the summer months on the breezy coast of Uruguay. White wine is combined with fruit like bananas, apples, oranges, grapes, strawberries, or a combo of them all and macerated for a few hours. Served ice cold, after coming out of the hot sun, it tastes like heaven. Places like La Huella in José Ignacio, a hip beach town east of Punta del Este, turn this rustic local drink, into a sublime experience.

Fernet (Argentina) is a type of amaro, a bitter, aromatic spirit. It is highly popular in Argentina and is often taken as a national beverage. Although originally fernet was mainly served with water or soda, now (since late eighties) the most common preparation is with Coca-Cola. A tall glass with several ice cubes is filled about 1/10th full with Fernet and then Coke is slowly added.

Jote (Chile) is a drink consisting of approximately 50% red wine and 50% cola-based soft drink. The drink is a result of low quality wine, with people preferring to mix it with something more palatable, than consume by itself. The resulting 50-50 mixture is called ‘jote.’

Piscola (Chile) or Combinado Nacional (national mixer) is a highball cocktail, made of pisco and most commonly a cola drink. A piscola may be black or white depending if it is mixed with a cola or ginger ale, nordic, sprite or a similar soft drink. The drink is prepared by filling a highball glass with ice and then adding pisco followed by the soft drink in a proportion ranging from 1:1 to 1:2. Sometimes slices of lemon or lime may be added. Chile celebrates ‘the day of the piscola’ on the 8 February every year.

Quentão (Brazil), which means ‘very hot’ or ‘big hot one,’ is a hot Brazilian drink made of cachaça and spices. It is often served during Festa Junina. The sugar is first caramelized with the spices, ginger and the peels. This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes. It is very common in southernmost parts of Brazil to substitute the primary ingredient of Quentão, cachaça, for red wine, due to this region being the largest wine producer in Brazil.

Terremoto (Chile) or Pipeño is a type of sweet fermented wine with pineapple ice-cream served in a one-litre glass. Terremoto literally translates as ‘Earthquake’ since you are left with the ground (and legs) feeling very shaky. The next round usually contains the same drink though only in a glass that holds half a litre. This is called a Replica or ‘aftershock’. This famous drink originated at a well-known eating establishment/bar in Santiago called El Hoyo (literally translated as The Hole or Pit).

Vaina (Chile) is a Chilean variation of eggnog. It is a traditional ‘ladies’ drink but men seem to like it too. 2 egg yolks and 1 egg white are blended with port, brandy or cognac, and a touch of cacao. The drink is served with a sprinkle of ground cinnamon.

The potato’s story begins about 8,000 years ago near Lake Titicaca, which sits at 3,800 m (12,500 ft) above sea level in the Andes mountain range of South America, on the border between Bolivia and Peru. There, research indicates, communities of hunters and gatherers who had first entered the South American continent at least 7,000 years before began domesticating wild potato plants that grew around the lake in abundance.

Some 200 species of wild potatoes are found in the Americas. But it was in the Central Andes that farmers succeeded in selecting and improving the first of what was to become, over the following millennia, a staggering range of tuber crops. In fact, what we know as “the potato” (Solanum species tuberosum) contains just a fragment of the genetic diversity found in the seven recognized potato species and 5,000 potato varieties still grown in the Andes.

Although Andean farmers cultivated many food crops – including tomatoes, beans and maize – their potato varieties proved particularly suited to the quechua or “valley” zone, which extends at altitudes of from 3,100 to 3,500 m (10,200 – 11,500 ft) along the slopes of the Central Andes (among Andean peoples, the quechua was known as the zone of “civilization”). But farmers also developed a frost-resistant potato species that survives on the alpine tundra of the puna zone at 4,300 m (14,100 ft).

The food security provided by maize and potato – consolidated by the development of irrigation and terracing – allowed the emergence around 500 AD of the Huari civilization in the highland Ayacucho basin. Around the same time, the city state of Tiahuanacu rose near Lake Titicaca, thanks largely to its sophisticated “raised field” technology – elevated soil beds lined with water canals – which produced potato yields estimated at 10 tonnes per hectare (4.4 tons per acre). At its height, around 800 AD, Tiahuanacu and neighbouring valleys are believed to have sustained a population of 500,000 or more.

Meteoric rise. The collapse of Huari and Tiahuanacu between 1000 and 1200 led to a period of turmoil that ended with the meteoric rise of the Incas in the Cusco valley around 1400. In less than 100 years, they created the largest state in pre-Columbian America, extending from present-day Argentina to Colombia.

The Incas adopted and improved the agricultural advances of previous highland cultures, and gave special importance to maize production. But the potato was fundamental to their empire’s food security: in the Incas’ vast network of state storehouses, potato – especially a freeze-dried potato product called chuño – was one of the main food items, used to feed officials, soldiers and corvée labourers and as an emergency stock after crop failures.

The Spanish invasion, in 1532, spelt the end of the Incas – but not of the potato. For, throughout Andean history, the potato – in all its forms – was profoundly a “people’s food”, playing a central role the Andean vision of the world (time, for example, was measured by how long it took to cook a pot of potatoes).

Farmers in some parts of the high Andes still measure land in topo, the area a family needs to grow their potato supply – a topo is larger at higher altitudes, where plots need to lie fallow for longer. They classify potatoes not only by species and variety, but by the ecological niche where the tubers grow best, and it is not unusual to find four or five species cultivated on a single, small plot of land.

Planting tubers remains the most important activity of the farming year near Lake Titicaca, where the potato is known as Mama Jatha, or mother of growth. The potato remains the seed of Andean society.

Five years ago, the term ‘Malbec’ was most exclusively known among sommeliers and world exporters. Today, this niche grape is on store shelves and tabletops around the world making a name for itself as one of the most popular wines on the market. The Malbec is not only Argentina’s most popular wine, but is turning into a world favourite. What started out as a country concerned mostly with the production of lower quality tabletop wines has turned into the world’s fifth largest wine producer, with exports of extraordinary quality earning praise and finding their way around the world.

Because the grape grows in specific climates, requiring considerably more sunshine and heat than other red varieties, Argentina’s Mendoza region is the perfect natural home for this popular grape. Planted in other regions around the world including a few thousand hectares in Chile and in France, Argentina outweighs them all with nearly 30,000 hectares of Malbec in Mendoza alone. This makes the Malbec, Argentina’s premiere wine for export as well as its most exclusive grower. The grape has found its success as a result of the climate offered by the Argentinian side of the Andes. Mendoza receives epic proportions of sunshine each year with dry and arid climates perfect for cultivating wine. In addition to the weather, Argentinian wineries plant the grape at varying altitudes to increase the thickness of the skin, enhancing the wine’s flavour and naturally improving its quality. The quality of the grapes are thus, partly due to the abundance and health of the region in which it grows, making the Malbec a testament to the richness of Argentina’s wine regions. It’s a factor, unfortunately for the rest of the world, and fortunately for Argentina, that cannot be replicated. Mendoza simply is a region of the world that fosters a perfect growing environment for the grape.

High quality wines for Argentina, have become a relatively new focus. The region initially produced mostly tabletop wines used for local consumption. These wines were rarely given the extraordinary care Reserve Malbecs are given today, and were generally only so-so. It wasn’t until the economy began to slip with the devaluation of the peso, that European influences and other foreign funding began to arrive, that quality standards began to rise. With the influence of wine technology and a new focus geared toward quality, the standards of wine in Argentina began to change. As a result of this change in quality standards the Malbec emerged. Coincidentally, Argentina’s weakened currency means that this incredible grape can continue to be produced at low costs. Thus, the quality of the grape, naturally enhanced by the region in which it grows, is met with a process of scrupulous cleaning, afforded by the fact that wine can be produced so cheaply. Because of this, extra time and effort is put into the process most Malbecs in Argentina undergo, fostering excellent quality. For most wineries in Mendoza, the stems and seeds are hand-picked out of the wine before it is further produced. Because the seeds and stems are what cause the wine to become bitter, Malbecs, and other Argentine wines, are less so, because of this extra step. As a result, even very cheap wines are met with surprisingly high quality. This factor, for budget travellers and wine experts is incredibly refreshing, finding wine in Argentina that is made with incredible care and still not overly priced.

However, just because a wine is good doesn’t mean it’s going to make the splash the Malbec is making on foreign markets. So how is it that the Malbec suddenly has become so popular? Because the Malbec was initially a French grape, it wasn’t a new discovery, but in some ways it was laying in wait. Argentina’s crashing economy, met with foreign investments and wine interests, boosted growth for a grape that wasn’t being mass-produced. This on top of the affordability of the wine, made exporting from Argentina an excellent investment. To boost interest in these new investments a push was focused on marketing the new grape, ultimately increasing interest. It was this mass production of the Malbec, and then the push in export from investments that the Malbec from Argentina began making its way onto store counters and restaurants. It was the quality however, fostered by the region the grape is grown and the process it undergoes that gave it its popularity. It seemed, that out of nowhere a new grape was on the market; one that was both affordable and delicious. This is the reputation the Malbec has earned for itself and it is what continues to make it so incredibly popular.

Coffee is one of the most popular drinks in the world. Apart from the traditional cup of coffee, nowadays, there are hundreds of coffee products, coffee drinks (hot or cold), the famous gourmet coffee and the traditional roasted coffee, as well as organic coffee and many more. Coffee is cultivated in many altitudes and regions around the world, and its characteristics change from area to area. Coffee is popular all around the world, and Brazil, Costa Rica, Colombia, Ethiopia, Kenya, and even Vietnam, are famous for great coffee plantations and brands.

So where does the world’s best coffee come from? Although the best is down to the individual palette, some countries are certainly renowned for the flavour of their beans. You may beg to differ, but we believe the world’s best coffee comes from Latin America. Here is a brief coffee review on a country by country basis.

Brazil

The largest country in South America is the world’s biggest coffee producer, contributing up to 35% of the world’s coffee. No surprise then that its commercial coffee industry is somewhat frowned upon by true coffee connoisseurs, who shy away from coffee largely produced for price and market share. That being said, there is no shortage of blends and beans that transcend such criticism with typical Brazilian pride. Brazil Bourbon Santos gets particularly glowing reviews. Aromatic, with just the right balance of bitter acids and dark body, this brew will delight the secret South American romantic in all of us.

Colombia

Second to Brazil, Colombia produces around 12% of the world’s coffee, and is known for its overall quality. Different regions produce a variety of different blends and tastes. Medellin, named after the city it is marketed through, has a heavy body and rich flavour. Bogota is less acidy, but just as flavourful. Colombian coffee is known for its soft terroir, a French word used to describe the fortunate natural conditions that impact the taste of something like wine, or coffee. Light on the palate but with full flavour, it remains a global favourite. The Ramon Valdez is a serious contender for the title ‘the best coffee in the world.’

Costa Rica

Gourmet Costa Rican coffee has heart and a robust flavour. It’s full bodied with a taste that blankets your taste buds. It stands atop the outstanding coffee produced by other Central American countries like El Salvador, Panama and Nicaragua, but remains distinctive from Guatemala to the north.

Cuba

You tend to name Cuba and Cuban cigars in the same breath, but the country is not far behind in production of some of the strongest and best coffee in the world. You can sip down a Cuban coffee cup and feel the kick you get from drinking whiskey. Drink more than a few cups and you’ll have hard time sleeping that night.

Guatemala

Guatemalan coffee is distinctive, known for its spicier or smokier flavour, adding a nice compliment to its natural increase in acidity. Grown in the central highlands, the highest grade coffees come from the highest altitudes, above 4500ft.

Mexico

Mexico is one of the major coffee producers, and while it offers a wide variety of beans and tastes, it is known for producing a moderate acidity and slight tang. As with most of the coffee producing nations, fair trade has become a vital movement here to ensure farmers get paid a fair price for their product.

Nicaragua

The pungent and full body cup of coffee will make your day. The coffee from Nicaragua will entice your mind and temp you to have another cup.

Panama

One of the most under-rated and overlooked coffee, Panamanian coffee gives each cup a new character. Panamanian coffee has brightly toned, aromatic, fruity flavours. The flavours are long lasting, making Panamanian coffee, one of the best coffees in the world.

Worldwide

Ethiopia, Indonesia, Jamaica, Kenya, and Malaysia are not far behind in brewing the best coffee in the world (particularly Ethiopia), and are held in high regard by coffee lovers and connoisseurs.

Quinoa (keen-wah) has its origins in the high upper Andes. The Incas credited quinoa with medicinal and magical properties, and held the crop to be sacred, referred to quinoa as “chisaya mama” or “mother of all grains”. The Inca emperor would traditionally sow the first seeds of the season using ‘golden implements.’ It has been in continuous cultivation in Colombia. Ecuador. Peru, Bolivia. Chile and Argentina for over 6000 years. Both the seeds and the young leaves can be used as food.

During the European conquest of South America quinoa was scorned by the Spanish colonists as “food for Indians,” and its cultivation and use was actively suppressed, due to its status within indigenous ceremonies. Today, it is returning to commercial favour as a grain in these countries, although it still shares first place with corn as the primary indigenous grain.

Quinoa is close to being a perfect food source in the balance of nutrition it provides. Not a grain but a seed, quinoa is related to the leafy vegetables, Swiss chard and spinach.

Quinoa is an excellent source of protein – 12% to 18%, one of the best sources of complete protein in the vegetable kingdom. Quinoa is a source of all essential amino acids, including the amino acid lysine which helps the body produce protein. Lysine also helps the body process the protein in the quinoa and in other foods. The World Health Organization has rated the quality of protein in quinoa to be equivalent or superior to that found in milk products.

Quinoa is a great source of B vitamins, potassium and riboflavin. It’s also a good source of zinc, copper, manganese, magnesium, folic acid, vitamin E and fibre.

Why not try it yourself? Quinoa can be found in the grain section at health food stores and some supermarkets. It makes an excellent accompaniment to a wide range of dishes, we particularly like it with vegetarian chilli.

Bon appétit.

The enormous consumption of meat is an ever-present part of the imagery of Argentine cuisine. Even a young Charles Darwin was astonished at how much beef the gaucho’s ate for months on end. But the great naturalist’s experience of Argentine carnivorousness was positively mild compared to that of the modern day visitor. Argentina is a carnivore’s idea of heaven and is second only to the United States of America as the largest consumer of beef in the world. That is a lot of beef, considering the USA has over seven times more people! These days, beef is only part of a serious meat-eater’s diet and you will be amazed at the size and variety of offerings if you indulge at a parilla (roasting kitchen). Argentines have also elevated the barbecue (asado) to an art form and it makes the shrink-wrapped pieces of meat we buy in supermarkets look, quite frankly, pathetic.

Despite this great meat-fest the situation is not as desperate as it might seem to some vegetarians. There are always meat-free options at most restaurants and these include empanadas, pasta, pizza, omelettes, tortillas and salads. Tenedor libres (all you can eat buffets) also provide a source of fresh salad and vegetables. There are also a number of vegetarian restaurants to be found throughout the country and these provide a welcome relief from the food mentioned above. Over the last decade the number of vegetarian restaurants has grown to cater for the ever increasing number of tourists and local people interested in healthy alternatives.

If you are planning to visit Argentina or are currently travelling in the country, you might want to make a note of the following vegetarian restaurants. In Buenos Aires some of the hippest eateries are steak-free and we recommend you try Bio, Krishna, Masamadre, Providencia, or Verdellama. Granix (Florida 165 – first floor in the Mitre Building) is also a good choice in the capital for an all-you-can-eat buffet (lunch time only). Another two excellent all-you-can-eat vegetarian buffets include Soychu in San Juan and the Green Apple in Mendoza. There are also many other veggie options in Mendoza. For a cosy and relaxing experience try Verde Gourmet if you find yourself in Colon (Entre Rios). You won’t find a warmer or more passionate couple running a vegetarian restaurant in Argentina. Although just over the border in Chile, you will also enjoy the food and atmosphere offered at El Living in Puerto Natales. A popular spot to fill up on veggie fare before and after your hike in Torres Del Paine.

Please visit the Happy Cow website for details of other vegetarian restaurants in Argentina and other South American countries.