SANTA FE —- Adding chiles to chocolate may seem like a 21st century fad, but actually it's a 4,000-year-old tradition that started in what is now Mexico.Creative cooks living in the Mezo American era seasoned their chocolate with chiles as well as nuts and herbs to make a highly sought after drink, Mark Sciscenti, a chocolate historian, told national food writers Thursday afternoon.Unfortunately, today chile-chocolate bars bare no resemblance to their ancient predecessors. "You can't taste the chiles," Sciscenti said, adding that some bars only contain chile flavorings. (Always check the list of ingredients to know what you're getting)Scisscenti would like to see chocolate makers to get more creative. "Most use only Ancho and chipotle chiles, but there are hundreds of varieties of of chiles from Mexico."When asked for some of his favorite chocolate makers, he named El Rey, Valrhona, Prelude, Tazo and Utah's Amano Artisan Chocolates, owned by Art Pollard."Art does a great job," he said after the session. "It's nice to see small chocolate maker making good quality chocolate.