Ligita Lapé: Following Cacao
A world traveler comes to Troncones and stays to share her passion for chocolate-making
Cacao. Itâs âkuh·kauâ, a tree, native to South America, that produces a pod containing seeds, or âbeansâ, which for over 7000 years have been harvested, heated and transformed into beverages and foods, liquors and chocolates. Its scientific name, Theobroma cacao, is Greek for âfood of the godsâ, a reflection of the beanâs place in Mexicoâs Mayan and Aztec culture where it was considered a gift from the gods, where its use was typically reserved for special occasions, weddings and ceremonies. Among many of Mexicoâs indigenous tribes, cacao as a dried bean became a currency, its value and status plainly understood. Cacao. Itâs nourishment. Itâs medicine. Itâs an essential. Itâs a luxury. Itâs comforting. Itâs over-stimulating. Itâs earthly. Itâs sacred. Itâs everyday. Itâs special. Itâs complicated. Ligita LapĂ© and her Troncones-based brand Tribu Del Cacao, caught my eye on Instagram before I happened to meet her for the first time at JahvĂ©, the vegetable and fruit store just south of the T. Ligita knows the complexities of cacao first-hand, as a maker, artist and brewer and as someone whoâs sure cacao speaks to her, as a guide, a co-conspirator and a source of inspiration. We sat down together in her treehouse-like apartment in early September and talked about how she was drawn to cacaoâs magic.
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