The following chapter is about the formation of the cacao and how it used to be useful to the Aztec. In the book Coe explains to us how there are many ways of making cacao into a beverage. They used substances such as sugar cane, rice, cinnamon, and black pepper that were introduced by the Spaniards. The most common drink that was made by the Spaniards was called Batido. There is still controversy on the subject among hieroglyph specialists, some of the classic Maya pottery texts suggest that the fresh beans and their pulp were exploited in some ways. Most books conclude by restating that chocolate and the remarkable tree from which it derives were thus not the invention of the Aztecs but base on what the Maya believes, the Mixe- Zoquean speaking Olmec.The Maya were the first who thaught the old world how to drink chocolate, and it was them who gave us the word "cacao". In times, the Spaniards for instance found themselves consuming less wheat and more maize, or absorbing "Nahuatl" words for local plants and animals into their own language. The poorest Spaniards married native women, while the wealthiest ones took them "concubines", so in Colonial Mexico the housewife was an Aztec. A new generation of Aztec was forming, it was the context in which chocolate was taken into the Colonial cuisine of New Spain and was eventually transplanted to Old Spain and the rest of Europe.
"Mesoamerican housewife never cooked with oils and fats. To make matters worse, cheese was totally absent from the native table (in fact they didn't even have tables). (Coe 110)
During their period the housewive were not able to cook with fats or oil and but why couldn't they cook with things that were fat and things that had oils in it?
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