pataxtle
A Living Tradition from Oaxaca
Pataxtle (Theobroma bicolor) is a close relative of cacao, native to Mesoamerica and historically used in traditional drinks long before modern chocolate took shape. Unlike cacao (Theobroma cacao), pataxtle has larger seeds, a pale interior, and a milder, more starchy flavor.
In Oaxaca and other parts of southern Mexico, pataxtle has been used for generations to create beverages that are:
- Light in color
- Smooth and slightly earthy
- Less bitter than cacao
- Naturally thick and nourishing
It was often blended with cacao to balance intensity, add body, and stretch precious cacao supplies—making it both practical and deeply rooted in everyday life.
Sra. Dionisia - Guardian of Cacao and Pataxtle Traditions in Oaxaca
Sra. Dionisia
Sra. Dionisia García Juárez is a Chinantec cacao grower, traditional chocolate maker, and cultural knowledge keeper from the Chinantla region in Oaxaca, Mexico. She comes from generations of families who have cultivated cacao and preserved its traditions, carrying forward practices that are deeply rooted in Indigenous foodways.
She is also among the few producers working with pataxtle, cacao’s lesser-known relative, which has been used historically in Mesoamerican beverages. In some accounts, her community is even noted for maintaining rare or unique varieties of these trees.
She is often described not just as a farmer, but as an ambassador of Chinantec cuisine, representing a way of working with cacao that is inseparable from land, culture, and daily life.
SRA Dionisia
Her Work with Cacao & Pataxtle
On her land, cacao is not grown in isolation. It exists within a diverse agroforestry system, alongside native species such as:
- Pataxtle (Theobroma bicolor)
- Achiote
- Mamey
- Chicozapote
- Banana plants
This biodiversity reflects a traditional approach where cacao is part of a living ecosystem, not a monocrop.
A Lineage of Knowledge
Her work is not recent—it is inherited. Sra. Dionisia represents a lineage of “guardians of cacao”, where knowledge is passed down through generations rather than formal training.
This includes:
Cultivating cacao in harmony with the forest
Processing cacao using traditional methods like lavado (washed cacao)
Preparing chocolate in forms tied to Oaxacan food culture, especially chocolate de mesa and beverages
Her practice reflects a worldview where cacao is not just a commodity—it is food, ritual, and identity.
Why Her Work Matters
Sra. Dionisia’s work sits at the intersection of:
Cultural preservation
Biodiversity conservation
Traditional food systems
At a time when much of the chocolate industry is industrialized, her approach represents something rare: a continuous, living tradition that has never been disconnected from its origins.
She is not just producing cacao—she is protecting a way of understanding cacao that has existed for centuries in Oaxaca.
A Lineage of Knowledge
Her work is not recent—it is inherited. Sra. Dionisia represents a lineage of “guardians of cacao”, where knowledge is passed down through generations rather than formal training.
This includes:
Cultivating cacao in harmony with the forest
Processing cacao using traditional methods like lavado (washed cacao)
Preparing chocolate in forms tied to Oaxacan food culture, especially chocolate de mesa and beverages
Her practice reflects a worldview where cacao is not just a commodity—it is food, ritual, and identity.
Why Her Work Matters
Sra. Dionisia’s work sits at the intersection of:
Cultural preservation
Biodiversity conservation
Traditional food systems
At a time when much of the chocolate industry is industrialized, her approach represents something rare: a continuous, living tradition that has never been disconnected from its origins.
She is not just producing cacao—she is protecting a way of understanding cacao that has existed for centuries in Oaxaca.
A Lineage of Knowledge
Her work is not recent—it is inherited. Sra. Dionisia represents a lineage of “guardians of cacao”, where knowledge is passed down through generations rather than formal training.
This includes:
Cultivating cacao in harmony with the forest
Processing cacao using traditional methods like lavado (washed cacao)
Preparing chocolate in forms tied to Oaxacan food culture, especially chocolate de mesa and beverages
Her practice reflects a worldview where cacao is not just a commodity—it is food, ritual, and identity.
Why Her Work Matters
Sra. Dionisia’s work sits at the intersection of:
Cultural preservation
Biodiversity conservation
Traditional food systems
At a time when much of the chocolate industry is industrialized, her approach represents something rare: a continuous, living tradition that has never been disconnected from its origins.
She is not just producing cacao—she is protecting a way of understanding cacao that has existed for centuries in Oaxaca.
A Living Connection to Origin
Through people like Sra. Dionisia, cacao remains what it has always been in Mesoamerica:
A plant grown within forests
A food prepared by hand
A tradition carried through generations