Pataxte

Theobroma bicolor

nuts & seeds · fruit

White beans of a cacao cousin, fermented underground then roasted and ground into the tejate of Oaxaca; its sweet pulp is eaten too.

Origin

Mexico and Central America

Where to find it

Grown in the shade in the home gardens of Tabasco, Chiapas and Guatemala; its beans are sold at markets in Oaxaca.

Season (United States)

all year round

Preparation

The sweet pulp is sucked raw from around the beans; the beans themselves are roasted before being ground.

Molecules

In small amounts, not counted Flavanols and procyanidins · Magnesium · Insoluble fibers · Protein

Did you know?

It is called “white cacao” or “jaguar cacao”.