Olivers wrote:

> Of course, whatever its spelling or transliteration, and those clerics did
> butcher Nuahatl to Spanish pretty badly, being pretty confused about "X"
> back then, chocolate still appears in one of what must have been its
> earliest venues, combined with chiles and other incgredients in several
> versions of mole, most commonly served with turkey or chicken, and likely
> pretty close to what must have been served to upper crust Azrecs (when a
> bit of obsidian-sliced Tarascan captive/hostage/sacrifical victim wasn't on
> the Bill of Fare.
>
> Hmmmm.... Mayan Maiden Mole
>
> Given no metal with which to convert chocolate into a smooth paste, the
> volcanic grit from a lot of metate mashing may have made Moctezuma's
> morning chocolate a little gritty. As for sweetener, did you and Jennings
> try it in atole, the corn gruel/beverage which hasa vague sweetness, not
> quite horchata, but....

We gave up combining it with anything after we tried the Kahlua. I think.

Pastorio