Museum

Museo del Cacao & Chocolatería Cultural

San Cristobal de las Casas

Welcome

Welcome to KAKAW, Chocolate Mesoamerican space.

Cocoa is a biological contribution from Chiapas to Mexico and from Mexico to the world. It originated over ten thousand years ago on the coasts of Mesoamerica and was used since then by ancient peoples. 

Kakaw Museo - Chocolatería Cultural - Plantaciones,  have different proposals for your visit. We invite you to know the history of this wonderful natural product and enjoy the true chocolate flavors.

In San Cristóbal of Las Casas, we have Kakaw Museum & Cultural Chocolatería, where guided visits to the museum, tasting experiences and workshops take place.

In Kakaw Plantations, we give guided tours within the cocoa plantation to know its crop and also give workshops.

Kakaw Museo

The cost for the visit to Kakaw museum is $ 30.00, from 11:00 am to 9:30 pm. The visit lasts approximately 50 min. Visits by reservation we can make exceptions schedule.

Topics:

We spread that Mesoamerica is the territory of origin of cocoa, as well as the place where the cocoa and chocolate was consumed and its spread to everyone.

Spread the enormous cultural and economic value of this product.

Implement the culture of chocolate, in the local community and visitors.

Themes:

Botanical origin and background

Genesis of Theobromas

Biology and origin of cocoa

Evidence, use, and consumption of cocoa by the first Mesoamerican peoples.

The cocoa within the archaeological context.

Cocoa as one of the most popular food in the world.

Guided tours from 11 am to 8 pm. Spanish.

Guided tours in English are made under previous reservation.

 

Chef and Chocolatier

Mayari Castellanos Archaeologist - Restorer - Chef Chocolatier Kakaw Museo & Chocolatería Cultural México 

 

A graduate archaeologist at the University of the Americas, MX., With a postgraduate degree in ceramic restoration and conservation.

She is an associate researcher at INAH Mexico and the New World Archaeological Foundation, UT. She is a member of the International Scientific Committee on Chocolate Flavors in the World.

Lover of traditional cuisine and gastronomy, she also studied pastry and specialized in the art of chocolate.

She has been a professor of Archeology, World Heritage, and Food Culture for the University of Chiapas. Coming from a family that loves culture, gastronomy and cocoa producers, she is CEO of the KAKAW Museum - Chocolate Factory - Plantations.

And co-owner of the restaurant La Capitania, where she did the work of gastronomic restoration, studying the cuisine of the convents and the culinary of colonial times. It's culinary projects has been awarded the National Heritage of Flavor and Culinary Excellence.
She has represented Mexico since 2010, in different national and international scenarios, spreading the history of cocoa, the evolution of cocoa to chocolate and with the line of chocolate tablets of Kakaw Museum has been a participant of numerous exhibitions inside and outside the country.

She has given lectures at the world's largest chocolate world event since 2010, Salon du Chocolat, in its different venues such as Paris, Madrid, Brazil.

She has also been an exhibitor at the Eurociocolate, IT., As well as chocolate festivals in CentralAmerica. Participant and conferencist of the Salon Chocolate Mexico, Cacao para todos, Festival del Chocolate Tabasco-MX, Salon Gourmet, to name a few.
Mayari Castellanos wants to spread the enormous historical and cultural legacy of cocoa, the importance of this sacred fruit for the pre-Hispanic indigenous peoples, the qualities, and benefits that chocolate has as its main derivative. She is a Cultural promoter, Chocoholic, juice therapy lover and passionate about the Mayan traditional arts. Passion for chocolate, in love with culture

Artisan Chocolate WS

ARTISAN CHOCOLATE WORKSHOP

“From the bean to your mouth”

You can get involved and learn the whole home made and cultural process to go from the cocoa bean to the chocolate bar. Make the processes of roasting, peeling, grinding, mixing with different ingredients for making chocolate.

Enjoy a prehispanic drink made from 100% cocoa also known as cocoa liquor. Taste it with your favorite ingredients.

Topics 

Recognition and bean selection.

Tasting Raw cocoa beans

Roasting Process (toasted with “comal”).

Hand peeling

Grinding

Make hot chocolate drink

Chocolate bar 

Workshop´s duration: 120-150 min.

Cost: $ 250.00 MX per person. Public rate

It Includes: All material.

The visitor takes home his own chocolate bar and taste a drink made from cocoa liquor.

Location: Kakaw Museo & Chocolatería Cultural

Language: Spanish, English and French

Workshops in English or French under previous reservation at least 1 day.

Kakaw Plantation

KAKAW PLANTATION

Live the experience and get involved in the magic of being in a plantation where cocoa is grown and harvested. In the old cocoa plantation you will know the endemic varieties of cocoa tree and also diferents floral and fruity trees that grows in the region.

You can see the embryo cultive of Cacao Criollo (Creole) and Cacao Trinitario (trinitarian). They are considered as fine flavor cocoas that are native of Chiapas and Tabasco.

During the visit to the plantations topics we talk about "the cocoa origins and chocolate", as they are cultivation techniques, tools, environmental importances, harvest, beneficiation processes cocoa fermentation and drying method.  You take a class on flavorings and perfumes of different types of cocoa. You will choose a fruit and you will taste this. Then you will make in the workshop process to obtain a product of cocoa or chocolate.

Workshop´s duration: 50 min.

Cost: $ 250.00 MX per person. Public rate

Location: Kakaw Plantation

Language: Spanish, English.

Experiences

SENSITIVE WORKSHOP

"Cocoa bean and Chocolate Tasting”

In our sensitive workshop, you will know the properties of cocoa and chocolate, such as taste, aroma and perfumes. Get involved with the wonderful cocoa and chocolate world, types and varieties, tasting 19 different flavors.

Take place and enjoy the transformation that produces cocoa and chocolate in your mouth. In the process, we will drink a distillate “posh”, a spiritual alcoholic drink of the Mayas in highlands of Chiapas, to wake up until the last taste buds.

Tasting

Seeds: Washed and Fermented Raw cocoa bean.

Seeds: Toast washed and fermented cocoa bean.

Rosita de cacao (Flower)

100% Cocoa Paste (Cocoa liquor)

Chocolate: Bitter (70%), milk chocolate (41%) and white chocolate.

Native: Mix of Creole cocoa beans and Native of Chiapas. (Hot Cocoa Drink, made with water)

Bars: Chocolates with cardamom, pepper and salt.

Chocolate filled with sweet milk and Mexican coffee.

Truffle

Workshop´s duration: 75-90 min.

Cost: $ 250.00 MX per person. Public rate

It Includes: All material.

Location: Kakaw Chocolatería 

Language: Spanish, *English 

 

Recommendations

The cocoa and chocolate tasting is more an art than a science, requires sensitivity and subtlety in language to convey a taste, a memory of a fleeting impression. The best time for a tasting is prior to breakfast, lunch or dinner (or have at least 3 hours of fasting). At this moment our senses are sharpened. your hearing, your sight, your smell and your taste are prepared to find "what is so craves". In order to make the tasting in the best way possible, it is suggested to take a soft diet (at least 4 hrs before), do not eat hot liquids, spicy foods, and avoid using astringents that may affect the sensitivity of taste buds .

Soft diet

Cereals and bread. Bread should be white.

Fruits and vegetables: We can eat almost all fruits except citrus and those with more fiber such as prunes. It is better if we eat apples, melon and papaya.

Protein: Meat, eggs and fish.

Dairy products: Semi-skimmed, skimmed, lactose and soy milk. Always natural yogurt with no added sugar or sweeteners.

Drinks: We will not drink alcohol, coffee, or soda pop.

Forbidden: Species, spicy, fatty and hot drinks.

KAKAW PLANTATION

Live the experience and get involved in the magic of being in a plantation where cocoa is grown and harvested. In the old cocoa plantation you will know the endemic varieties of cocoa tree and also diferents floral and fruity trees that grows in the region.

You can see the embryo cultive of Cacao Criollo (Creole) and Cacao Trinitario (trinitarian). They are considered as fine flavor cocoas that are native of Chiapas and Tabasco.

During the visit to the plantations topics we talk about "the cocoa origins and chocolate", as they are cultivation techniques, tools, environmental importances, harvest, beneficiation processes cocoa fermentation and drying method.  You take a class on flavorings and perfumes of different types of cocoa. You will choose a fruit and you will taste this. Then you will make in the workshop process to obtain a product of cocoa or chocolate.

Workshop´s duration: 50 min.

Cost: $ 250.00 MX per person. Public rate

Location: Kakaw Plantation

Language: Spanish, English

 

Workshop "From Field to Your Mouth"

Kakaw Plantations

Get involved and learn about the cultural and homemade process to go from the cocoa bean to the chocolate bar.

Meet cocoa varieties, short and try the fresh cocoa bean. Learn the process of roasting, peeling, grinding, mixing with different ingredients and make truffles and chocolate drink.

Try a cool drink made with cocoa (Mucilago, Pozol or Taxcalate)

Recognition of seeds and cocoa varietals

Preparation of cocoa paste truffles

Preparation of chocolate bar

Workshop´s duration: 120 min.

Cost: $ 250.00 MX per person. Public rate

Location: Kakaw Plantation

Language: Spanish, *English

Includes: Guided tour of plantations

Bottle of wáter 500 ml

All material for the production

(Drink, truffles and tablets)

Tasting

Workshops in English or French under previous reservation at least 1 day.

Transportation not included

 

 

In the magical world of Chiapas, there are still fragments of paradise, where biodiversity subsists despite fires, logging, encroachment, industrialization, pollution and indifference. These natural areas throb, live and can enjoy.

Lunch at Rancho del Lago Kakaw Plantations

Menu 1

Creamed vegetables or seafood

Wrapped Mojarra of fried with salad and rice

Dessert Nance, Cacao or Fruit

Coffee or tea

Price per person $ 9.40 USD + IVA

Menú 2

Creamed vegetables or seafood

Mexican steak with salad and rice

Dessert Nance, Cacao or Fruit

Coffee or tea

Price per person $ 9.40 USD + IVA

Our prices do not include IVA.

Drinks are not incluided.

Amenities & Services

Price Range: $

Forma de pago: Cash, Credit Cards

Monday through Saturday 11:00 am - 09:30 pmSunday 11:00 am - 07:00 pm

Galería

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