Kakaw (Chocolate)

  Kakaw trees can’t tolerate high altitudes or temperatures below 60º F. They need moisture year-round, so during prolonged dry seasons irrigation is necessary. Given these considerations, they were domesticated in the Pacific coastal plains of Guatemala and Chiapas around 1000 B.C., at the height of the Olmec civilization at San Lorenzo. The area around Izapa, a Late Formative site in Chiapas, was a particularly rich source of kakaw (cacao) because it was very hot with volcanic soil.  The variety of cacao grown in the Maya area is called theobroma bicolor—“pataxte” in… Read More

Ch’ulel “Soul”

Plumeria, San Ignacio, Cayo, Belize For the Tzotzil Maya, ch’ulel is the inner, individual soul which has thirteen parts and is centered in the heart. This life essence that animates the person is placed in the embryo at conception by ancestral deities and is inherited from the grandfather, not the father, because, after a person dies, the soul remains at the gravesite for the same period of time as the person lived. And once the ch’ulel has been placed in the new grandchild, he or she becomes a k’ex “substitute” for the… Read More