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Yucatan Adventure Recipes:
Maya Cooking and
Fusion Mayan Cuisine
We hope you enjoy our Maya Cooking and Yucatan
Mayan Recipes.
The Executive Chef at
Hacienda Chichen & Spa, Josue
Cime, has generously shared some of his gourmet Maya
Fusion recipes with us as a token of support to our volunteer
efforts. If you would like to participate in one of his
Maya Cooking Classes and Vacation Packages,
please visit
Chichen Service
for further details and information.
His
Maya Fusion Cuisine mastery has earned him the respect and
admiration of many experts.
We thank him for his gift to
share some of his most celebrated Maya recipes and cooking
secrets! In good spirits, Chef Josue blends the
nutrition rich value of his organic food produce choices with
the warm, calming taste of
his
Mayan Culinary traditions.
Check
our
Special Offers and
Vacation Packages
and truly enjoy visiting Chichen Itza, Yucatan, Mexico
Review our 2009:
"Things
to Do" Culinary Festivals and Cultural Events Calendar
ENJOY NOW
OUR FREE MAYAN AND FUSION COOKING RECIPES:
FOR THE
LOVE OF CHOCOLATE
Our 100% Gourmet Maya Chocolate
Sorbet
Hacienda Chichen Executive Chef, Josue Cime, an indigenous Maya
chocolatier who loves rich deep bittersweet chocolate; for sure,
he cherish this family organic chocolate sorbet recipe which
truly requires 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
75 grams of organic unsweetened chocolate
or Maya Kakaw
(a top-quality cocoa powder will do)
Pinch of salt (for a real
Maya taste add a pinch of dried red chili)
170 grams of minced organic bittersweet dark chocolate
1/2 teaspoon pure organic vanilla extract
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 our Maya Chocolatier 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.
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to Top
 Ancient Mayan Hot
Chocolate
Indigenous
Maya people still drink the following ancient hot chocolate
recipe. In ancient times, Maya never mixed the cacao bean paste
with milk, instead they used hot water; it was the Spaniards in
Colonial times that began to add milk, cream, and sugar to the
cacao paste to create a soft creamy taste similar to current hot
cocoa.
Aurelio Haz Kub,
Consulting Chef at Hacienda Chichen was happy to share his
family ancient Mayan Hot Chocolate with you and us.
Chocolate lovers will find a truly rich deep
bittersweet chocolate flavor with a pinch of soft chili pepper
touch enhancing the deep aroma of this pure and authentic
traditional hot chocolate. Remember, the quality of the
Kakaw or cacao paste, you use, makes all of the difference when
it comes to nutrition value, aroma and flavor. Pure
organic cacao butter is filled with antioxidants and mood
smoothing polyphenols that aid a healthy body. If you find Maya
hot chocolate a bit too strong and unfamiliar, just exchange the
traditional use of water for milk, but then you will have
altered that which makes a hot chocolate an authentic hot Maya
drink. Great to revitalize the senses and energize your
mind!
Ingredients:
3 cups boiling water
1 to 2
cinnamon sticks
8 ounces bittersweet Maya Kakaw or Xocoalt
(chocolate paste) or
3 tablets Mexican unsweetened
chocolate, cut into small pieces
2 tablespoons of wild pure
honey, or raw sugar to taste
1 pinch of dried red chili; this
is what makes the difference so try it!
1 dried organic grown
vanilla bean, split lengthwise
l tablespoon roasted peanuts,
ground extra fine (optional Aztec hot chocolate taste)
How to Prepare:
In a large saucepan
over medium-high heat, add the cinnamon sticks to boiling water.
Cook until liquid is reduced to 2 1/2 cups. Remove cinnamon
sticks; add the vanilla bean and lower the heat a bit, wait
until bubbles appear around the edge to reduce heat to low and
drop the chocolate pieces and wild pure honey, mix well and
whisk occasionally until chocolate is melted. Turn off heat,
remove vanilla bean. Whisk vigorously to create a light
foam effect, sprinkle the dried chili pepper and serve; and for
an Aztec hot chocolate taste, sprinkle the roasted peanut
powder.
"If chocolate
is too rich and you prefer to thin it, do so with a little milk
to smooth its taste, but remember doing so will change the
chocolate from Maya to a European style hot chocolate!" advices
local Maya chocolatier Saturnino Noh Uc, who will be conducting
this February 2009, a Saint Valentine's Maya Chocolatier
Festival at Hacienda Chichen (read news clip bellow this note).
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MAYAN CRAVING TREATS:
Spiced Mayan Pineapple Cubes
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 crushed sea salt
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.
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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 delight!
Ingredients:
Small peeled red papaya chunks
(check flesh is firm but ripe and sweet)
3 ripe fresh mango pulp
(use 1/2 cup frozen mango pulp as a substitute)
2 tea spoons of
bee pollen (buy wild bee pollen to ensure high nutrition value)
1 table spoon organic pure honey (best if it comes from Yucatan)
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 pinch of Chile Piquin or cayenne.
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.
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 Pomegranate
Energy Snack
For a true boost of nutrition and healthy energy, the delightful
taste of fresh pomegranates recharges the body with high amounts
of potent antioxidants, vitamin C, potassium and natural fibers;
all of this low-cal goodness also aids prevent cancer and heart
disease. Buy organic fresh pomegranates to assure top
nutrition value and eat this great gift of nature regularly.
Make a habit of enjoying this fruit, you body will reap the
benefits with any of the following energy snack delights!
Basic
Ingredients:
1 large or 2 medium ripe
pomegranate seeds
1 fresh lime or lemon juice (about 2 tablespoons)
1/4 teaspoon of
dried cayenne pepper of Mayan red chili powder (more if you like it
hot)
Dash of sea salt or potassium
rich table salt.
 Fruit
mixing ideas: Add
and lightly mix in the flavors of any of the following fruits:
Maya taste:
add a fresh organic grown Jicama cut in cubes
Fall
Colonial taste:
add two fresh unpeeled apples, your favorite, cubed to bit
sizes. Use organic grown apples when possible; we like the
Gordon apple variety for this treat.
Gourmet
Lunch Salad: Add
walnuts or roasted cashews to the Fall Colonial mix, place them
over a baby spinach leaves to create a delicious salad plate;
serve with balsamic vinaigrette dressing or blue cheese
dressing; best if dressing is homemade.
How to Prepare:
Choose which fruit mix idea is best for you. Place all
ingredients in a glass bowl; make sure fruits are well coated
with the citrus juice and blend gently the flavors to coat all
ingredients well. Chill pomegranate and fruit mix well prior to
enjoying its energy boosting flavor. For the Gourmet Salad
choice, we recommend baby spinach leaves but you can use any
green salad choice.
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MAYAN HEALTHY SALADS:
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
Mayan assistant Chef Idela Tzib Kuh'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)
One petit organic red onion peeled and chunked (or half a regular
size)
Pinch of crushed sea salt
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.
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Maya Citrus Salad
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 Josue Cime'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 crushed sea salt
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.
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 Shrimp
Mayan Ceviche
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)
One small organic red onion peeled cut in small chunks
Three vine-ripe red tomatoes (sliced in wedges)
1/3 cup of chopped organic
cilantro leaves (wash leaves with care!)
Pinch of freshly crushed
black pepper
Pinch of crushed sea salt
Pinch of red cayenne chili
A
light splash of pure Acorn Squash Oil (use virgin pure olive oil as
substitute)
*Optional: Fresh Habanero
Chile minced if you enjoy hot Maya taste and zest.
Fresh uncooked celery slices for added texture and taste.
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.
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 MAYAN
CLASSICS:
Fresh Ix'ni Pec Salsa
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 dishesit can be enjoyed as a topping over
fried tortilla chips or guacamole dip; try our own organic fresh
mix:
Ingredients:
1 tablespoon of homemade vinegar
(market brands work well, use white vinegar only)
One ripe organic lime (juice)
One small organic red onion peeled and chopped
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)
Pinch of crushed sea salt
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.
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Mayan Chaya Cream Soup
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.
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Yucatan's "Sopa de
Lima"
Mayan
Lima Soup
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)
 Toppings
& Garnish:
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).
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MAYAN
APPETIZERS:
Sikil Pac
Yaxkin Spa's Maya holistic
therapist, Maria Hux,
learned this ancient Mayan recipe from her ancestors; based on
roasted baby acorn squash seeds, Sikil Pac was a Royal Treat
among the Mayan. Nutritionist volunteers at the Xcalacoop Health
Clinic find this appetizer to be a great way to boost the immune
system with vitamins B & E along with anti-oxidants that help
elders lower their blood pressure. Sikil Pac helps fight
the cell damage caused by extreme stress and emotional pressure.
This
Mayan recipe truly works great as a gourmet appetizer and can be
stored in the refrigerator for up to three days without loosing
its freshness.
Ingredients:
250 grams or 1/4 lb. of peeled
Organic, Roasted Acorn Squash Seeds
(you may substitute for any
other squash seeds, if fresh, wash and roast 5 minutes, peel).
Three ripe organic limes (juice)
One petit red onion peeled and chopped
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.
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MAYAN
ENTREES:
Tikin Xic Grilled Fish
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:
12 oz. achiote paste (you can buy
it online or in a Mexican Market)
4 fresh fish fillets (your choice fish such as grouper or red
snapper with skin)
2 ripe fresh red tomatoes (sliced)
1 organic large white
onion (sliced)
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)
 NOTE:
You
may substitute Yucatan’s limas for any sweet lime citrus
available in your area; Maya cooks use a sour orange instead of
sweet orange, but mixing lime and orange will achieve a similar
sour-lightly-sweet taste. Also, Chef Josue Cime recommends you
grow your own epazote,
Chenopodium ambrosioides,
in your herbal garden since it is a popular herb in Maya Cuisine
and has many healing properties when taken as a light herbal
tea.
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).
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VIEW OUR YUCATAN'S FLORA PHOTO INFO
CATALOG:
Exotic
Delightful
Fruits,
Flowers,
Plants,
Palms,
Sacred Trees,
etc.
These are some
of the Sacred Maya Rituals and ceremonies
celebrated by Maya
Wiseman called J-Men:
 SAKA'
is cosmic ritual and
sacred ceremony offered to the
thirteen Mayan levels and spheres of life, where all Heaven
Gods and Underworld Gods exist. The Gods are called upon
to be honored and respectfully request their blessings.
A
Sacred Maya
Beverage is prepared by the priest prior to the ceremony; this
is done by selecting the best corn kernels and the purest of
wild honey. The sacred drink, once it is blessed and offered to
the Gods and the Bacabs, is then shared among those that
participated in this ritual. Good fortune
and healthy crops are associated with this ceremony of gratitude
and honor to Noj Yuum k’uj (greater God), Yuum K’aax
and all yuumtsilo’ob (godly earth elements),
The Aluxes, Yuum Chaak (rain,
godly water element) and Junab K’uj, (deities in charge
of nature and the elemental energies of life) are all reunited
in spirit with Nature while the forces of this mystical
experience is performed.
 BÁALCHE
is an
important ceremony, where the sacred beverage of the
Báalche'
is offered by the J’Men to request K’ujo’ob’ (Maya
Gods) the peace and harmony of people in their villages and the
satisfactory development of their society at work.
Bark from the Báalche' tree is crushed and fermented with
pure wild honey, anis, and other sacred herbs, this beverage has
a smooth sweet wine like flavor and is given in small cured
gourds to the participants once the ceremony is about to end.
 U
HANAL PIXAN
is an intimate Mayan family
ceremony to remember their deceased and their ancestors.
Maya villages prepare with up most care
and reverence the “altar” in which the food and beverage for
their dead loved ones is to be placed during the first three
days of November each year. This ceremony is a tradition
that blends ancestral Maya practices with the Catholic belief
system imposed on the Maya during the Colonization of their
land. Their religion fused with the Catholic dogma and
created the current practices found in most mixed family
backgrounds in Yucatan. Today, you will find Catholic
saint and virgin images placed on the altar as part of the
offerings to the soul of those that have left the physical body.
The offerings are mainly things and meals the person
enjoyed while alive: candy, bread, tamales,
along with photographs, cruces and other
colorful artifacts are carefully placed among candle lights and
flowers. Praying and fasting
is traditional, as is to spend the night in the cemetery next to
the tomb of those loved. Muc bi’pollo, a great
tamale meal, is served in most families during those days.
If you are interested in participating in a
Mayan Cooking Vacation Package
or a
Mayan Cooking Class while
staying at Hacienda Chichen, please contact
Travel Yucatan Today or
Chichen Services
for detailed information, prices and reservation dates.
view also our new
Maya Fusion Gourmet Recipes page
Contact us now to request articles
you would like to read in our website.
Check out our blog !
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Mayan Cooking Recipes
Created: January 2008
Updated:
February, April, June, July, September, October, and December 2008
Revised January, April 2009
  
|
2008 - 2009
Yucatan Adventure's Special
Culinary Events and
Festivals
ENJOY GOURMET MAYAN
FUSION CULINARY EVENTS AT HACIENDA CHICHEN ECO-WELLNESS SPA
RESORT IN CHICHEN ITZA, YUCATAN, MEXICO
2009 February
Fiesta:
SAINT
VALENTINE'S MAYA CHOCOLATIER FESTIVAL
For the Love of
Chocolate Culinary Festival
Free Maya Culinary Classes
Celebrating Love and Friendship at
Hacienda Chichen
This 14th of
February, Maya Chocolatier Aurelio Haz Kub, Consulting Chef
at Hacienda Chichen, will be offering free Mayan Culinary
Classes to couples as part of the Maya Foundation In
Laakeech 2009 Fiesta and Festival Events.
Register here, limited
admission; classes will start at 4pm and will follow a St.
Valentines Cocktail Party, donations of USD $10 per couple
are requested.
Review
our 2009 Mayan and Colonial Festivities and Events Calendar.
|
|
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FREE
MAYAN COOKING CLASSES
Hacienda Chichen Resort was happy to inform Yucatan
Today readers, that our Mayan Executive Chef Josue Cime
enjoy teaching two free Mayan Cooking Classes during
December 11th and 12th, 2008 from 4pm to 6pm at our own
Organic Fruit and Herbal Gardens; these classes were part of
the Hacienda Chichen's Cooking Festival in honor of Mexico's
beloved Virgen de Guadalupe. Guests register via the
Maya Foundation In Laakeech email:
info@yucatanadventure.com.mx. These free Mayan Cooking
Classes showcased a variety of Healthy Mayan Fusion Cuisine
Recipes and Gourmet Organic Mayan Treats; we hope our
readers take the time to enjoy a visit to Chichen Itza's
archaeological zone during such dates next year and
participate in such unique experience. |
|
Hacienda Chichen Resort
and Yaxkin Spa offer our readers a Special
Virgen de Guadalupe 2009 Festival of 20% discount when
booking a two day stay at the hotel, just mention this note
and ask for further reservation details to by calling the
hotel's US, Canada and Europe Toll Free:
1-877-631-4005
or call to their local line: (999) 920 8408. You may
request your booking via email to
info@haciendachichen.com
Chichen Services
Want to safe 10% from your room reservation to Chichen Itza
during the 2009
winter months? Check
Chichen Services Mayan Vacation Portal where you will
find many wonderful mini-vacation packages filled with
eco-cultural experiences and fun outdoor activities such as
birding, cenote exploring, indulging in a Mayan spa-care
treat, and much more!
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HACIENDA
CHICHEN RESORT
2009 January
Colonial Traditions and Food Festival
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Hacienda Chichen
"Rosca de Reyes" and Piñata Party.
A
fun open free Rosca and Mayan hot chocolate afternoon
delight Jan. 6th, 2009 (4pm to 6pm) and you are all invited.
We will be doing this great Colonial Mexican Tradition as
part of our dedication to share our culture, fiestas and
traditions with our guests and visitors. For further details
and to register; For Reservations to stay at this unique
Green Boutique Spa-Hotel, contact their Reservation Center
by calling them from Canada, Europe and USA Toll Free:
1-(877)-631-4005
From Mexico:
52 (999) 920 84 08
Email :
info@haciendachichen.com
Website:
www.haciendachichen.com
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 |
Chichen Services
Want to safe 10% from your room reservation to Chichen Itza
during this winter?
Check Chichen Services Mayan Vacation
Portal at
www.chichenservices.com
where you will find
many wonderful eco-cultural mini-vacation packages filled
with experiences and fun outdoor activities such as
birding, cenote exploring,
Mayan Spa care, and much
more!
We invite you
to check our
2009 Yucatan Adventure Winter Specials
and enjoy
the rich vast Culinary Colonial and Mayan
Traditions of Mexico and the Yucatan;
so, plan to stay at
Hacienda Chichen Resort next time you visit the Riviera
Maya.
|
 Hacienda Chichen
celebrated its annual Saint
Patron's Day Colonial Festival, a traditional
San Isidro Labrador
Maya community fiesta and Piñata Party.
A fun open free traditional
tacos, cochinita pibil, guacamole and hand made tortillas
luncheon was the 15th of May 2009.
Guests and visitors enjoyed
celebrating this Hacienda Chichen's Community Tradition with us! For
Reservations to stay at Hacienda Chichen, please contact them
directly the Reservation Center
USA, Canada, or Europe Toll Free: 1-(877)-631-4005
From
Mexico: 52 (999) 920 84 08
Email:
info@haciendachichen.com
Website:
www.haciendachichen.com
Contact us now to request articles you would like to read in our
website.
this
article is courtesy of
Travel Yucatan Today
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