In some places like Oaxaca the chocolate is sold as an artisanal product. This means you walk into a molino (mill) where they grind the cocoa beans together with your favorite ingredients in the ratio you specify. The mix emerges still hot from the grinding and is a super sensory shock if you have never tasted hot ground cocoa.
Mail Order for Mexican Ingredients, http://splendidtable.publicradio.org/gourmetguide/source_mexican.html
A molinillo is a wooden beater with a round grooved end beneath several loose rings.
Recipe courtesy of Ricardo Muñoz and translated by Ruth Alegria
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.