Miguel Osorio, owner of Osorio el Mexicano and Taqueria Margarita, brings this recipe from Yosondua, Oaxaca, Mexico, where he grew up with his eight brothers and sisters. As a holiday treat, his widowed mother, Albertha, made hot chocolate and served it with pan de yema—bread made with extra eggs.
Osorio el Mexicano, Traverse City, 231-935-1890
- 4 1/2-ounce bars dark chocolate (Osorio recommends Chocolate Mayordomo, available at his grocery.)
- 4 cups milk
n a saucepan, heat the milk until hot. Remove from heat and drop in the chocolate bars one at a time. Stir until thoroughly blended. Serve hot. Serves 4.