Pozol and Chorote Making Demonstration

This demonstration is hosted by local Chontal cooks through the Casa de la Cultura de Villahermosa in the Zona Luz. Over roughly 1.5 hours, participants learn how pozol and chorote begin with nixtamalized maize -- corn cooked with lime and ground into a smooth dough -- which is then combined with ground, toasted cacao to form a firm mass that can be stored and later dissolved in water to drink. The cooks demonstrate the traditional stone-grinding technique still used in many rural Tabasco households, and participants take a turn mixing the dough and cacao by hand before tasting both the lightly sweetened pozol commonly sold at markets and the unsweetened chorote traditionally drunk by Chontal families, often alongside savoury meals rather than as a standalone refreshment. The session includes context on the ceremonial and everyday roles these drinks play in Chontal culture, from daily hydration in the tropical heat to their use in traditional celebrations. The MXN 250 price covers all ingredients, the hands-on portion and both tastings. Sessions run in small groups and are conducted in Spanish with some English explanation available on request; no advance culinary experience is needed.