Mixing It Up Mayan Style at the PEM

Posted: July 9th, 2010 | Author: | Filed under: Event, Salem | Tags: , , , , , , , | 6 Comments »

There was a serious party in our mouths last night as we sampled spicy Mexican hors d’oeuvres, Taza chocolate, and a variety of specialty beers. Another part of our bodies was stimulated, too—our brains.

We had a great time at the Peabody Essex Museum where about 150 people gathered to learn about chocolate’s importance to the Mayan culture and why it was considered the food of the gods. The event, Beer + Chocolate = Food of the Gods, was held in conjunction with the museum’s Fiery Pool: The Maya and the Mythic Sea exhibit, which runs through July 18.

We sampled a variety of treats like flatbreads with cinnamon chile butter, mini beef burritos, vegetable empanadas, and chicken morditas with chipotle crème fraiche. While we sipped the various beers and enjoyed the food, we learned a great deal about Mayan chocolate culture from PEM assistant curator George Schwartz. For example, chocolate’s rarity and association with the maize god and the sea made it so valuable it was sometimes treated as currency.

The other speaker was Taza Chocolate founder Alex Whitmore, who told us an enormous amount about the chocolate-making process, from fermentation to grinding and finishing. We had never tasted Taza’s products and were completely blown away—the cacao nibs are processed in a stone grinder, producing an amazing texture. The chocolate feels grainy for a moment, then melts in the most wonderful way, allowing you to taste all the flavors of the bean. (For those interested in seeing the action, chocolate tours at the company’s new Somerville facility begin in August.)

Seven chocolate-influenced beer samples were delivered during the presentation, with Schwartz describing each one’s origins. There were four chocolate stouts, an American stout, a craft brew from Dogfish Head designed to re-create one of the earliest chocolate beverages in the New World, and a saison that was a favorite with all—a rare beer crafted by Brasserie Fantome in Belgium.

After the presentation, we had the chance to create our own chocolate beverages. Each table was given two plates of chocolate to combine with hot water in a large pitcher. We aerated the mixture using a molinillo (wooden whisk) and added our choice of ingredients like allspice, chili powder, vanilla, and honey. The resulting mixture was incredibly rich and full flavored—about as far from Swiss Miss packets as you can get. The chocolate froth created with a molinillo or by pouring from one ceramic pot to another evokes its original connection to the sea, in the form of foam.

If you’re a chocolate lover, we highly recommend trying Taza chocolate, which is available at Whole Foods and gourmet markets like Shubie’s. We tasted plain, vanilla, cinnamon, chile, yerba mate, and salted almond (my favorite). We also tasted two unusual treats from North Shore chocolatier Turtle Alley: chile bark and a luscious chocolate stout truffle.

We also recommend the PEM’s food-related events. Although not inexpensive, this unique event in the museum’s gorgeous atrium featured a satisfying abundance of beer, chocolate, Mexican treats, camaraderie, and intellectual stimulation.


6 Comments on “Mixing It Up Mayan Style at the PEM”

  1. #1 Colleen said at 3:11 pm on July 9th, 2010:

    Sounds like some intriguing tastes. But $85 for this event seemed incomprehensible to me. But I guess you and others felt other wise. Are their events tax deductible or what???

  2. #2 David said at 4:28 pm on July 9th, 2010:

    I’m pretty sure the tickets were $55 for members and $65 for nonmembers…


  3. #3 Colleen said at 5:54 pm on July 9th, 2010:

    The G-section of thursday’s Globe printed $85 in it’s announcement of the event.

  4. #4 admin said at 9:35 pm on July 9th, 2010:

    They did announce a new lower price about a week or so ago. I’m just speculating, but perhaps slow ticket sales indicated the original price point was too high.

  5. #5 Jennie said at 9:53 pm on July 12th, 2010:

    A few of those “intreguing tastes” are available right around the corner from the PEM, in the mall, at Turtle Alley Chocolates.
    If you were curious about some of those tastes, you can pay about $1. or less for a single fix, Irish Stout Truffles are currently still available ( usually only made in March or by special order )
    Spicy Chipotle Bark is available year round.

    Huge cudos to the PEM for bringing such a fascinating and interesting exhibit into the community, related events are an added bonus of insight on the subject and are worthy of supporting.

  6. #6 admin said at 7:18 am on July 13th, 2010:

    Hey Jennie- thanks for pointing that out, Turtle Alley has some excellent chocolates. We especially love their almond chipotle turtles.


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