Cancun, Quintana Roo — Chocolate producers in Quintana Roo are launching a push to establish locally made chocolate as a signature gastronomic product of the Mexican Caribbean, capitalizing on rising tourism and growing consumer interest in regional foods.
The initiative aims to expand the presence of Quintana Roo chocolate in hotels, airports, stores, and tourist establishments, helping domestic and international visitors recognize the state’s cacao as part of its culinary identity.
Local producers say the effort also strengthens the cacao supply chain by working with Maya cooperatives in the southern part of the state. These cooperatives supply raw cacao and other regional ingredients such as coconut, pitahaya, and habanero chili, creating economic opportunities for rural communities.
Beyond commercial growth, the strategy has helped revive cacao cultivation in Quintana Roo. In just over a decade, the area under cultivation has grown from a few dozen trees in the community of Cacao to more than 11 hectares, marking progress in preserving an agricultural tradition with Maya roots.
As part of the market expansion, a new line of chocolates and ice creams made with Quintana Roo cacao was recently launched in Cancun, with plans to increase retail points and reach both residents and visitors.
Leading the effort is Mazorca Negra, a company that has been producing chocolate with locally grown cacao for over 10 years and collaborates with cooperatives in southern Quintana Roo. Its growth exemplifies the push to boost local products in the Mexican Caribbean tourism offering.
Mazorca Negra’s products are already sold at tourist locations in Chetumal, Bacalar, Mahahual, the Cancun International Airport, and various hotels along the Riviera Maya. The company recently expanded its presence in Cancun as part of the campaign to give greater visibility to Quintana Roo cacao.
