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Spiced Hot Venezuelan Bucare Chocolate with Máchica
At her popular Latin-American restaurant, Zafra, Maricel Presilla—a food historian, restaurateur and author of The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes—makes her hot chocolate with máchica, a sweetened, spiced grain blend that Ecuadorans use to enrich the texture and flavor of drinks. Spanish colonists brought this cooking technique to Ecuador from Mexico, where corn is used instead of barley.