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TEOTITLAN, OAXACA, MEXICO - JULY 6: Luis Bautista picks cacao flowers from a tree in the courtyard of his family home using a sharpened stick. This routine is ubiquitous in Teotitlan, where many families have a cacao tree in their courtyard. The flowers are dried in the sun and mixed with toasted maize flour, fermented cacao beans, and mamey pits. These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it is ready, the flor de cacao rises to the top to form a pasty foam. Tejate, as the resulting beverage is known, can be served as-is or with some sugar syrup to sweeten it. Tejate originates from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular for anyone who lives in Oaxaca and the surrounding regions. Photo by Sara Naomi Lewkowicz/Getty Images Reportage