Walking along the trails of Ayutla de los Libres, on the small coast of Guerrero, it is common to find street stalls selling chilate, a refreshing drink to quench thirst.
Its name comes from Nahuatl chiliatl-chile and atl-agua although curiously it does not carry chile, it is made from cocoa, cinnamon, rice and brown sugar.
In Mexico, it was born in the southeast between the 15th and 16th centuries in the colony as an xocolatl drink, the natives added wild honey and corn to make it more nutritious.
This drink is an important part in weddings, baptisms or any celebration.
To prepare the drink the ladies meet in the house of the person where there will be the celebration, this is reason to become a cheerful gathering.
There is chilate for all tastes depending on the cocoa used. Like red cocoa, if you add dry corn roasted chili and red cocoa.
The elaboration of the chilate is passed from generation to generation of the families of the Costa Chica region.
Do not forget to try this drink that is to suck your fingers.