Cacao, an ancient art of the present

Our reception is a replic of  the Old Hacienda Uxmal, history of the important sugar estate of the family Peón, built around 14th century.

The Hacienda keeps its architecture intact in honor of its colonial and Mayan past, for having been built on ancient Mayan ruins. Spaces have been adapted to recover the history of cocoa, while being a refuge for local flora and fauna.


A contemporary museum

Choco-Story is an interactive museum. It places its visitors as protagonists, moving away from all conventionality. 
We have 6 permanent rooms, each of which represents an important aspect in the history of cocoa, a timeline from fruit to chocolate today.


Recovering the ancient history

The cocoa tree grows in the wild in the northwestern part of the Amazon basin. The Olmecs were the first to grow cocoa more than 2,000 years ago B.C. 
The Maya continued this tradition. At the time, cocoa was a ritual brew called “chokoj ha” (hot water) composed of toasted and ground cocoa beans, mixed with water and spices (pepper, pepper spice and flowers). At that time, cocoa beans were also used as currency.
In the 14th century, the Aztecs invaded the Mayan territory. The importance of cocoa was maintained and reinforced until the arrival of the Spaniards, who imported cocoa to Europe, where chocolate was born as we know it today.