Espumas de cacao is a gastronomic experience that, in the form of a temporary bar, revives the cultural, organoleptic, and chemical properties of cacao foams used as toppings in beverages of pre-Hispanic origin. These drinks are made with cacao, grains, seeds, flowers, and herbs and remain traditional in several communities in Oaxaca, in southern Mexico.

Due to their chemical and nutritional components, these beverages are considered restorative foods and are generally consumed in celebratory contexts.

Their recipes and techniques hold great cultural and culinary value, as they incorporate positive practices such as the use of local and native ingredients, minimal processes—such as the natural fermentation of cacao beans—and the absence of dairy and refined sugars.