Traditional Mexican Table Chocolate is a round solid piece of chocolate made from
cacao paste. It is commonly used
to prepare hot coco with either
water or milk. It can also be
enjoyed as a candy or used as
an ingredient for dishes or desserts.
Where to Find Us
Where to Find Us
“My plans were to establish myself in the grocery business which I already knew, however my brother Salvador invited me to work with him. He told me we could add to the grocery business a small chocolate factory. He convinced me and we started to struggle again in a warehouse located at 5 Morelos street.”
- Don Alfonso Martínez Aceves
At the end of the warehouse is where a roaster, a cacao mill and a metate (similar to a stone flat mortar) made up a small chocolate fabric. We had 2 brands: Popular and the higher quality El Real.”
This is how the FLOR DE URUAPAN was born.
Years later it turned into a more ambitious plan, around 1940 in the street Juan Ayala No. 7, a commercial building is built – the first concrete building in the city – where the Company ABARROTERA DE URUAPAN, S.A. is installed, shared by our chocolate factory, an ice factory and a soda factory.
For the next twenty years that followed, after arduous work, both Martinez-Acevez men decided to only dedicate themselves to the manufacture and commercialization of chocolate due to the constant increase in demand on their product.
They closed down the grocery store and in 1960 began construction at the new site, where the Chocolatera Uruapan S.A de C.V. would be located. Their operations started in 1961 in the building located on kilometer 1 of the Uruapan-Taretan highway. In 1962 the machinery imported from Italy is already installed and the production is a tangible success.
In 1980 our name is changed to REPRESENTACIONES MOCTEZUMA. Later the name is modified again to CHOCOLATERA MOCTEZUMA, S.A DE C.V. (Moctezuma Chocolate Factory) which covers all the brands in our line of products, including wholesale, and the manufacture of brands for commercial chains.
We are a 100% Michoacan company, established in the Western area of Mexico where chocolate originated in pre-Hispanic times. For this reason, our company’s name honors the great Aztec Emperor Moctezuma, who consumed chocolate daily as a source of energy.
Experience and honest work is our proud tradition - characteristics which make us a strong and established company, always focused on offering to the consumers the maximum quality in our products.
In 2012 we received KOSHER certification, endorsed by the Vaad Hakashruth community. This certification is granted only to the manufacturing plants that guarantee purity of ingredients in their products.
In 2012, more than 70 years as part of your home, Chocolatera Moctezuma celebrated the launching of our product’s new image, ensuring the continued adoration of Mexican families.
We produce 1,300 tons of chocolate annually, with 6 brands and 25 different product lines. We are among the 3 most important companies in the country for chocolate production. However, we are the only 100% Mexican company with traditional manufacturing processes.
Where to Find Us
The origins of the cacao tree (Theobroma cacao) are not known with certainty. Some theories suggest the dissemination started in the tropical areas of South America, from the Orinoco river basin or the Amazon river. Little by little it extended until it reached southeast Mexico. Other theories suggest the opposite happened; it extended from southeast Mexico until the Amazon river basin.
In 2008 the Mexican National Institute of Anthropology and History published some studies from the Universities of Columbia, Arizona, Yale, Wisconsin and Kennesaw. The analysis applied to a pot that was found in the Manati hill excavations, in the Hidalgotitlan Municipaity in Veracruz, came to the conclusion that the intake of cacao could have happened 800 years before what was previously thought, placing it in the Early Formative period (1900-900 B.C.) Through carbon dating the pot was revealed to be from 1750 B.C. and it has remnants of theobromine, which is a component that signals the presence of cacao in pots.
PNAS: Vasija Bodega
Henderson J S et al. PNAS 2007;104:18937-18940
©2007 by National Academy of Sciences
In 2007 some tests were performed by a group of archeologists directed by John Henderson (Cornell University) and Rosemary Joyce (California University in Berkeley) on a bottle that was found in the archeological site of Puerto Escondido, in the municipality of Tela, in Honduras. These tests not only confirm the consumption of chocolate in the region in 1,000 B.C. but that consumption started closer to 1,500 B.C.
According to Michael Coe, the beverage was popularized in Mesoamerica by the Olmec; however, evidence shows the popularity of chocolate started at an earlier time.
The first consumption seems to have been in a “beer” like drink; that is, a fermented drink derived not from the cacao beans but from the pulp itself. The remains of such a drink were found in pottery discovered in Puerto Escondido; therefore, it is thought that it could have been used for rituals and in marriage celebrations.
Subsequently, the Olmec, Mayan and Mexicas (among other Mesoamerican civilizations) started consuming chocolate derived from the bean paste seasoned with chile. Chocolate was the favorite drink of royalty; it was drunk in special glasses called jicaras in a semiliquid and liquid form. It was also considered an energizing and invigorating food which could be added to a corn flour dough mixed with chilies and honey.
Pintura atribuida a Antonio Rodríguez
According to the Mayan mythology, humanity was made out of corn (Ixim) by the Goddess Xmucane who received cacao as a present from Kukulkan (Bogin 1997, Coe 1996, Montejo 1999, Tedlock 1985). Mayans used to have a festival every April called Ek Chuah to honor the Cacao god. This annual event included sacrifices of dogs and other animals with painted chocolate marks, offerings of cacao, feathers, incense and a gift exchange.
Centuries after the Mayan civilization, the Mexicas (Aztecs) continued the fondness for the Mayan Chocolha (chocolate). It is known that the Emperor Moctezuma liked drinking one cup diluted in water.
The process to obtain chocolate is as follows: First, the seeds were toasted and then grinded to make a paste that was later mixed with water. This mix was then warmed up until the chocolate fat rose to the surface. The foam was removed and then was stirred in again. Lastly, the chocolate was churned until a liquid with enough foam was formed. It was drunk cold. Different ingredients could be added to this chocolate drink, depending on the taste, like chile, achiote (annatto), vanilla and honey as a sweetener. Also, corn flour was added as an emulsifier to absorb the cacao fat. The end result was a super energetic drink but also very spicy and bitter.
In the Mesoamerican region of Mexico the cacao seeds were so valuable for the Aztecs that they were used as their currency for trade.
Cacao was also used as currency in other pre-Hispanic cultures. It was one of the products used to pay tribute to the tlatoani (Nahuatl term for the ruler of an altepetl, a pre-Hispanic state.)
Where to Find Us
Plastiquick S.A. de C.V.
Abarrotes Keno S.A. de C.V.
Comercial Mexicana grocery store
Soriana grocery store
Chedraui grocery store
Oxxo conviniene store
Abarrotera del Duero
Abarrotera de Pátzcuaro
Abarrotes la Violeta
Grupo Abarrotero López Villanueva
Grupo Scorpion Trading Company
Grupo Abarrotes Lupita
Grupo Comercial Ortiz Vera
Charanda Uruapan S.A. de C.V.
Soriana grocery stores
Pasteje S.A .de C.V. shopping and cultural center
La Mansión Del Cupatitzio
Las Camelinas Restaurant
La Placita Restaurant
La Lucha Café
Campestre Hacienda Hotel Caracha
El Patio Restaurant
La Surtidora Restaurant
Cenaduria Lupita II
La Cabaña de Vic
Casa Churra S.A. de C.V.
Churros El Dorado S.A. de C.V.
Churros San Ángel S.A. de C.V.
san miguel de
Churros y Chocolate