Deep in the jungle of the Amazon, a plant that would create the world’s favorite treat was waiting to be discovered, the cocoa tree. Although cocoa’s cultivation officially began in Mexico, the first traces of the plant led to the Amazon rainforest suggesting that its farming began with the Amazon's native Olmec tribes. The fruit produced from cocoa trees are long pods that carry up to fifty seeds, the cocoa beans. 

To transition from seeds to profitable products, cocoa seeds undergo tedious steps in production. The process begins when the beans are fermented for a week, draining the sweating of the pulp and removing germs. Roasting is the next step where the beans are cooked to improve flavor. The goals of such processes are to remove moisture and part each shell from its seed, producing individual small, dark brown beans that can be used when making chocolate. 

When Christopher Columbus came across the Atlantic in 1492, much of the Spanish culture sailed with him, including the diverse flavors of Europe. Spanish conquistadors brought forth many different aspects of their food to Mexico. These new elements include livestock, spices, plants, and tools used in the kitchen. 

The Spanish conquest of Mexico attempted to wipe Mexico of all of its indigenous culture completely. The invaders were powerless against the deep-rooted traditions. They only managed to bring additional aspects to what the Aztec and Mayan cuisine had. Holy Tequilla explains that "a cultural grafting took place where the assimilation of once-foreign elements began to produce some of today’s most recognizable Mexican dishes.” 

The Spanish tweaked the original cup of chocolate caliente, making it more attractive to the European pallet. The once-additional ingredients of corn and vanilla were replaced with Spain's sugar and cinnamon. This recipe is closer to a modern-day taste of Mexican hot chocolate.