Maya chocolate has me puzzled: bitter sacred drink or sweet everyday treat?
I've been reading up on how the ancient Maya made their chocolate, and there's a big split in what people say. On one side, some folks point to old pots and texts that show it was a bitter, spicy mix with chili, never sweet. But on the other side, others argue that finds like honey containers near chocolate tools hint at sweet versions for regular meals. For example, residue studies from one site suggest multiple recipes could have been used. I'm stuck between seeing it as a special ritual drink or a common sweet snack. The clues just don't add up to one clear answer. What's your take on this food history puzzle?