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Our 100% Gourmet Maya Chocolate
Sorbet Hacienda Chichen Executive Chef Josue Cime, an indigenous Maya, loves rich deep bittersweet chocolate, that is why he cherish this family sorbet recipe which truly requires organic, top-quality Kakaw (cocoa powder) to reach its fullest deep aroma and rich flavor. The quality of the cocoa powder makes all of the difference when it comes to nutrition value since it is filled with antioxidants and mood smoothing polyphenols. A great recipe to enjoy after a day of stress, an exquisite easy to make gourmet treat!
Ingredients: for a liter of sorbet (about 1 quart) 200 grams of raw unbleached sugar
555 ml. of fresh water
(a top-quality cocoa powder will do)
How to Prepare: Place raw sugar, Kakaw, and salt in a large, deep saucepan. Slowly the water while whisking this dry mixture together to make an uniform, thick mixture. Cook over a gentle heat and frequently stir the mixture to retain its uniform texture. Bring to a boil but don't let it foam; simmer for 45 minutes and remove from heat. Before cooling, add the fine chop chocolate and whisk until melted; then, stir in the pure vanilla extract and up to 3/4 cup of fresh water to create a soft-body mixture.
Smooth mixture in a blender for half a minute for a gourmet lightness. If you use an Ice-Maker, follow its manual; otherwise try Chef Josue Cime's traditional sorbet making hand-system. Here is how he does it:
Freeze & Mix Hand Method to make any Sorbet: Pour mixture in any wide freezer-proof container and cover it tightly with a lid; to avoid ice crystals and freezer burn. Place in the coldest side of your freezer for about one hour (or a bit more until the mixture is solid outside but not ice-hard). Brake the semi-frozen mixture and place it in a blender until it creates a smooth ice-frozen texture, then return to the freezer following the same care done the first time, to avoid ice crystal formation. Repeat three or four times, same steps from freezer to blender, until forming a uniform thick sorbet texture; repeat procedure every half an hour or before mixture hardens.
When the sorbet achieves its final smooth texture, place it in an air-tight container in the regular cool part of your freezer. Sorbet will remain smooth if properly handled between servings. Just make sure the mixture does not melt down or over freeze.
For a refreshing healthy treat, with a zesty flavor, Maya families enjoy this recipe filled with vitamins and natural carbohydrates to bring energy to a tired body. Buy, if you can, an organic fresh pineapple that is ripped but with a firm flesh! Best when chilled for a few hours prior to enjoying its immune system busting value:
Ingredients: One large ripe organic pineapple peeled and cubed (check flesh is firm but sweet) 1/3 cup of fresh peppermint leaves chopped (or mint leaves)
Pinch of cinnamon
powder Pinch of Chile Piquin (use cayenne powder as a substitute) 1/2 tea spoon of pure honey Crush 4 whole cloves to mix with sugar and cinnamon
How to Prepare: Place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to cover the pineapple chunk; cover treat cubes and refrigerate them. Eat each as mini-cube treat snacks; if you please, add few drops of Don Julio Tequila to the mix for adult treats only.
Mayan Papaya and Mango Smoothie
For a refreshing boost of energy, specially during hot days with high physical activity, nothing beats the great taste of this fruit smoothie. Again, buy organic fresh fruits to assure the nutrition value of this Maya craving treat delight!
Ingredients:
Small peeled red
papaya chunks (check flesh is firm but ripe and sweet) 1/4 cup of sweet orange juice (check tartness, avoid too much acid) 2 cups of crushed ice
Maya taste secret: add a dash of sea salt and a petit pinch of Chile Piquin (use cayenne powder as a substitute) Gourmet Decor: Serve smoothie on tall fancy glass, add two fresh mint leaves a top.
How to Prepare: Place all ingredients in a high speed blender, best if ice-blender is used, blend till smooth texture is achieved. Servings go really well the the spiced Maya Cubes Treat on a hot afternoon.
Fresh Avocado Salad Nothing beats food craving like a fresh organic avocado treat does! Ancient Maya knew this fruit had calming, satisfying properties; nowadays, scientists tell us that avocadoes are loaded with nutritional value. With monounsaturated fat, potassium, and vitamins, this rich velvety fruit's texture calms any stressed moment. Here is Chef Saturnino Dzip's own stress-busting salad:
Ingredients: One large ripe organic avocado peeled and cubed (your choice)
One ripe organic
lime juice (can be substituted with lemon juice) Pinch of dried red chili or cayenne A splash of pure Acorn Squash Oil (use virgin pure olive oil as substitute)
How to Prepare: Place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to coat avocado cubes and onion chunks. Place the avocado seed in center to avoid fruit burn; cover salad and refrigerate it. Enjoy with grilled fish, poultry, or as mini-cube treat snacks with crackers.
Summer's best
fresh fruit treat! Organic ripe and fresh citrus give a zesty energy
that is both
filled with vitamins and refreshing, a great way to beat the heat.
Try Chef Saturnino
Dzip's traditional "X'ek" a Maya Citrus Salad with a touch of
spicy taste, you can create your own mix and enjoy a refreshing
blend of other citrus found in your region: Ingredients: Peeled wedges of various citrus: One large ripe organic red grapefruit Two ripe oranges Three ripe mandarins or tangerines One peeled raw jicama cut in wedges or cubes (you may substitute it for a semi-ripe mango)
One ripe organic
sweet lime juice (can be sustituted with key lime juice) Pinch of red cayenne chili A few chop leaves of cilantro if you like to add aroma and taste!
NOTE: Jicama, Pachyrhizus erosus, is a popular edible root in Mexico; its Spanish name comes from ancient Nahualt: xicamatl. It has a rich crispy-water texture, high in raw fiber.
How to Prepare: Place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to coat citrus wedges and jicama cubes; let rest in your refrigerator for at least an hour to blend flavors. You can eat this salad as treats to refresh your body and renew your energy levels as a snack or enjoy it with grilled shrimp, crab, or cold rosemary chicken (turkey) cubes as a full lunch meal.
Enjoy the zesty flavor and aroma of this easy to make "fresh ceviche." Its rich nutrition value increases if you use vine-ripe tomatoes, organic grown onion and cilantro; plus, juicy mature limes. This recipe add lots of vitamin C, antioxidants, and potassium to your diet. Take the time to buy the best ingredients and be rewarded with an amazing tasty salad, just chill and enjoy. Add fresh celery to enhance the recipe's color, texture and taste.
Ingredients: 1 lb. of lightly cooked jumbo shrimps (clean and peel with care)
Two ripe organic limes (use juice
only) Three vine-ripe red tomatoes (sliced in wedges)
1/3 cup of chopped
organic cilantro leaves (wash leaves with care!) Pinch of crushed sea salt
Pinch of red
cayenne chili
*Optional:
Fresh Habanero Chile minced if you enjoy hot Maya taste and zest. How to Prepare lightly cooked jumbo shrimp: Bring to a rapid boil 2 pints of water, add a pinch of sea salt and the uncooked clean shrimp; when their shell turns into a light pink color take them out to cool then peel with care to take tail shell out but not the tail fins (this will make your plate look really gourmet). Set aside to chill.
How to Prepare the Ceviche: Wash vegetable with care, cut place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to coat each ingredient. Cover the ceviche and refrigerate to enhance its flavor. Enjoy with crackers or fill in avocado halves for a truly attractive salad serving.
Ix'ni Pec — a Mayan zesty salsa filled with nutrients, minerals, and antioxidants — is enjoyed for its fresh crispy texture, aroma, and flavor. Its nutritional value depends entirely on the freshness and quality of your produce choices, so buy the best organic and vine-ripened ingredients. This salsa enhances most meats, fish, and poultry grilled dishes; plus, it can be enjoyed as a topping over fried tortilla chips or guacamole dip. Here is our own organic fresh mix:
Ingredients: 1 tablespoon of homemade vinegar (market brands work well, use white vinegar only)
One ripe organic lime (juice) Three large organic red tomatoes (vine-ripened tomatoes are best) 1/4 cup of chopped organic cilantro leaves (wash leaves with care!)
One small ripe
Habanero chile (cut amount for mild salsa)
How to Prepare: Place in a clay bowl (glass will do) all ingredients, mix gently, let stand for 10 minutes to blend flavors; serve at room temperature as a snack topping or to dress up your grilled meats, fish, or poultry. Should you not find Habanero chile in your area, use fresh serrano or jalapeño chile as a substitute. This salsa stays truly fresh for up to 3 hours; we do not recommend that you refrigerated any leftover salsa because fresh tomatoes tend to ferment easily.
Chaya, (Cnidoscolus chayamansa) is a traditional ingredient in Maya Cuisine. Its tender green leaves are similar to spinach but contains great amount of minerals, antioxidants and nutritional value. Chaya recipes are truly recommended for those that have diabetes, obesity and kidney stone ailments and can be found in Texas and Florida where its popularity has gained it a place in the food produce choices of markets. We hope you enjoy this rich velvety recipe, serves four people, best made with organic fresh chaya leaves:
Ingredients: 20 tender Chaya leaves washed. 2 cups of organic whole milk 4 fresh leaves of basil 1 crushed garlic clove 1 small onion diced 1 cup of vegetable bouillon pepper and salt to your taste.
Final Touch: 2 spoons of unsweetened cream
NOTE: You may use
fresh organic spinach leaves and follow this delicious recipe.
How to Prepare: Place chaya leaves, chopped onions and crushed garlic in a pot with the vegetable bouillon and cook for two minutes or until leaves are blanched (use mid-heat); add milk and let it cool. In a blender mix to a smooth velvety texture the remaining ingredients, return mix to pot and cook another five to ten minutes or until mixture gets really hot but does not boil. Serve hot. Add the final touch by placing the unsweetened cream in a small bag; cutting the bag's bottom tip, you can create a lovely design atop your served soup bowls. For a zesty taste, sprinkle a bit of crush dried red chili as well.
Yucatan's "Sopa de Lima"
Yucatan’s “limas”, are hybrid citrus that look like a round Persian lime but have a distinctive aroma and flavor no other lime matches. Limas have bumpy yellow/green thick skin rather than a smooth thin skin texture. It is not known where or how this lime originated, but must likely it is a hybrid between a Mexican lime and a sweet citron. Nutrition wise, “limas” are an excellent source of Vitamin C, with a high count of calcium, iron, copper and Vitamin A. These limes’ have antibiotic effects used by Mayan traditional healers, as well as antioxidant properties including flavonoids, called flayanol glycosides helpful to stop cell division in many cancer cell lines.
Yucatan’s lime juice has a unique aroma; its strong tangy and sour-sweet lingering flavor, key to this delicious soup. Chef Josue Cime's Lima Soup Recipe (bellow) is served at Hacienda Chichen Resort.
Ingredients: 1 fresh red pepper (sliced) 2 ripe red tomatoes (sliced) 1 small sweet onion (sliced) 2 dried laurel leaf (crushed) 1 crushed garlic clove 3 tablespoons of frying oil 20 oz. of fresh chicken bouillon (salted to your taste) 2 Yucatan Limas (juice, pulp and a little bit of the limas' skin grindings)
1/2 lb. of corn tortilla thin strips (fried to a golden crispy texture) 1/2 cooked chicken breast (shredded) 8 thin lima slices (with skin)
NOTE: You
may substitute Yucatan’s limas for any sweet lime citrus available
in your area. How to Prepare: Heat oil in a medium size pot, lightly brown garlic clove and onion slices adding the rest of the above top list ingredients and sauté; add the limas juice, pulp, skin grindings and chicken bouillon and let it boil softly. At the time to serve the soup, divide in four bowls the topping list ingredients and baste them with the soup mixture. Serve hot (four bowls).
Ingredients:
250 grams or 1/4
lb. of peeled Organic, Roasted Acorn Squash Seeds Two large vine-ripened red tomatoes 1/4 cup of chopped organic cilantro leaves (wash leaves with care!) Half small ripe Habanero chile (optional, cut amount for mild salsa) Pinch of crushed sea salt
How to Prepare: Crush the roasted seeds into a fine paste. Mince tomato, chile (your choice), and red onion. Finely chop the cilantro leaves. Thoroughly mix all of the ingredients above with the lime juice in a clay bowl (glass will do) until it forms a smooth creamy paste. Add sea salt to taste. Let stand for 15 minutes to blend flavors; serve at room temperature as a healthy zesty topping to handmade corn tortillas, fried tortilla chips, or fresh celery sticks. If you not find Habanero chile in your area, use fresh serrano or jalapeño chile as a substitute.
Yucatan is known for its many meals marinated with "achiote paste," a rich mixture of dried annatto seeds, herbs and peppers. It can be bought at any Latin market or online. The paste's rich burn red color comes from the annatto seed powder, which give this dish distinctive taste and aroma. This recipe is a "grill party favorite" among Maya people; Chef Josue Cime serves it regularly at Hacienda Chichen & Spa.
Ingredients:
4 fresh fish fillets (your choice fish such as grouper or red
snapper with skin) 1 organic fresh green bell pepper (sliced) 4 fresh or dried epazote leaves (you can buy them online or in a Mexican Market) 1 smoke banana leave (cut in four wrapping size squares) 1 teaspoon virgin oil 1 small orange juice (buy orange that is tart and not too sweet) 2 limas or limes (juice and a bit of the skin grindings)
How to Prepare: Blend the achiote paste with the orange and limes juice, add a bit of water to make a smooth thick paste to marinate the fillets with in both sides. Place each marinated fish fillet in its own banana leaf square; top each fillet with a slice of tomato, green bell pepper, onion and an epazote leaf; then wrap and tied with a thin banana fiber (from center of leaf). Heat your grill well then place each wrapped fillet carefully to avoid direct fire; best if cooked with a lid in light medium heat for about 5 minutes. Serve wrapped with grilled veggies or green organic salad (tastes great with crystal rice as well).
These are some of the Sacred Maya
Rituals and ceremonies
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