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Guacamole Maya | Visit A Fiesta Mart Near You

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Timing

Prep: 10 minutes

Cook:

Total:

Ingredients

2 fully ripened Mexican avocados, halved, pitted, peeled and diced
1 cup peeled, seeded and diced tomatoes
¼ cup chopped onion
1½ tablespoons chopped cilantro
1 tablespoon fresh lemon juice
¾ teaspoon salt
¼ teaspoon ground black pepper

Directions

In a medium bowl, combine avocados, tomato, onion, cilantro, lemon juice, salt and pepper. Toss gently. Serve with chips, if desired.

Credits

Recipe courtesy Chef Richard Sandoval, Maya Restaurant, New York City

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Guacamole Maya | Visit A Fiesta Mart Near You

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Prep: 10 minutes Cook: Total: 2 fully ripened Mexican avocados, halved, pitted, peeled and diced 1 cup peeled, seeded and diced tomatoes ¼ cup chopped onion 1½ tablespoons chopped cilantro 1 tablespoon fresh lemon juice ¾ teaspoon salt ¼ teaspoon ground black pepper In a medium bowl, combine avocados, tomato, onion, cilantro, lemon juice, salt and pepper.

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Yucatan Mayan Recipes, Raw Food and Organic Cooking Recipes - For the Love of Cooking: Maya and Fusion Recipes - Gourmet authentic Mayan Recipes

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Yucatan Adventure Mayan Recipes:
Maya Cooking and Fusion Mayan Cuisine
Check our Free Organic Recipes and Mayan Cooking Recipes
Yucatan Culinary Blog Eco-Travel Blog Maya Cuisine Blog
We hope you enjoy our Maya Cooking and Yucatan Mayan Recipes. The Maya Chefs at Hacienda Chichen & Spa , Chichen Itza, Yucatan, Mexico, have generously shared some of their gourmet Maya Fusion recipes with us as a token of support to our volunteer efforts.

Hacienda Chichen Chef team's Maya Fusion Cuisine mastery have earned the respect and admiration of many experts. We thank the Hacienda Chichen for sharing some of the most celebrated Maya recipes and cooking secrets! Here are ways to blend the nutrition rich value of organic food produce choices with the warm, calming taste of Mayan culinary traditions.

If you would like to participate in a Maya Cooking Classes and Vacation Packages ,
please contact Chichen Service for further details and information.

Try Our Yucatan, Mayan and Organic Cooking Recipes:

Maya Chocolate Sorbet ▫ Mayan Hot Chocolate ▫
▫ Spiced Pineapple Cubes
Fresh Avocado Salad

▫ ▫ (soup)
Lima Soup ▫ Ix'ni Pec (salsa) ▫ ▫ Tikin xic (grilled fish)

HEALTHY AND DELICIOUS
MAYAN AND FUSION COOKING RECIPES:

Our 100% Gourmet Maya Chocolate Sorbet

Hacienda Chichen's retired Chef Josue Cime shares with you Hacienda Chichen's 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!

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.

Ancient Mayan Hot Chocolate

I ndigenous 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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Spiced Mayan Pineapple Cubes

Raw Food Recipe: 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 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
Raw Food Recipe

For a refreshing boost of energy, specially during hot days with high physical activity, nothing beats the great taste of this fruit smoothie, this recipe is courtesy of Mayan Chef Tuz Cen at Hacienda Chichen Resort, Yucatan's best green spa hotel, well known for its organic gourmet menu selections. Remember to buy organic fresh fruits to assure high 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.

Pomegranate Energy Snack
Raw Food Recipe

For a true boost of nutrition and healthy energy, the delightful taste of fresh pomegranates recharges the body with high amounts of potent antioxidants, Omega-3 and Omega-6. 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. Mayan Chef Antonio loves to serve this delicious pomegranate snack during summer and fall. 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.

Fresh Avocado Salad

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 Raw Food Recipe: Nothing beats food craving like a Hacienda Chichen's Mayan Chef Florentino's own stress-busting salad:

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)

Guacamole
Raw Food Recipe

Guacamole is one of the most Internationally famours Mexican recipes ideal as a healthy snack, a side order for a entree, and a dip for an informal party. Avocados are a wonderful fruit containing a mass of vital nutrients needed for a healthy body. Avocados are native to Mexico, called ahuacatl in Nahualt; there are many avocado types but all of them are low in sugar, cholesterol free, full of antioxidants and pure natural oils, plus filled with vitamins (containing per 100g-11% of the RDI of vitamin A, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few).

Ingredients:
Two large ripe organic avocado peeled and cubed (Hash avocados are best)

Chopped fresh cilantro (organic is best, do wash it carefully not to burn leaves)

Pinch of dried red chili or cayenne or a jalapeno chili chopped for zesty hot flavor.

A splash of pure Olive or pure Sunflower Oil (use virgin pure olive oil )

How to Prepare: With a fork mush the avocado pieces then add lime/lemon juices, pure oil, chopped onion, cilantro, salt, chopped tomato and grinded fresh pepper. Add cayenne or fresh jalapeno chili to your taste for zest. Serve immediately with tortilla chips or as a side order with your tacos, fajitas, burgers, or other grill meats.

Guacamole Recipe created for Hacienda Chichen, tastes best when mixed right before serving; use organic ingredients to ensure top nutritional quality, flavor, and aroma. Note: If you make it ahead of time, save the avocados' seeds and place them atop the mix to avoid it from burning and turning dark, best if you don't put it in the fridge- that way it won't turn dark.

Maya Citrus Salad
Raw Food Recipe

Summer's Raw Food Recipe, 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. Hacienda Chichen'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:

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)

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.

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. T ake 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.

1 lb. of lightly cooked jumbo shrimps (clean and peel with care)

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 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.

Raw Food Recipe: 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)

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

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:

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 ten 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"

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. This delicious Lima Soup Recipe (bellow) is served at Hacienda Chichen Resort.

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: Y ou may substitute Yucatan's limas for any sweet lime citrus available in your area.

"Avocado Gazpacho"
Raw Food Recipe

This delightful Summer Recipe is easy to prepare and is an ideal "Row Food Recipe" served at Avocados are native to Mexico, Nahualt people called them ahuacatl . This green velvety fruit is very tasty and a popular ingredient in Mexican cuisine. There are many avocado choices, we prefer the Hall avocado. All avocados are low in sugar and cholesterol free. They are full of antioxidants and rich in pure natural oils, plus filled with vitamins (containing per 100g-11% of the RDI of vitamin A, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few). Hacienda Chichen Resort.
Ingredients for Avocado Gazpacho:
2 lb or 480 grs of ripe organic Hall avocados or you can use three Hass avocados
1 Key lime juice (fresh juice only)

8 oz chilled coconut milk (for creamy gazpacho)
or 8 oz coconut water (for light gazpacho)
8 oz of chilled fresh water
Pinch of sea salt and freshly ground black pepper
Optional: 1 oz of white tequila or mescal (liquor)

Place aside chilled water, avocado seed, salt and pepper. In a mixer blend all . water to create thicker or thinner). Salt and pepper to your taste. How to Prepare Avocado Gazpacho Mix:

above ingredientes to create a velvety creamy mixture; add chilled water one .
once at the time till you have the consistency you prefer your gazpacho (add .
.
not darken due to oxidation, sealed it and place for at least 45 minutes in the .

Place mixture in a glass bowl put the avocado seed on top so the mixture does refrigerator or till it is chilled and ready to serve.

Optional: Chill bowls for a gourmet touch, then garnish as follows:

Ingredients for Garnish:
2 organic ripe fresh red tomatoes
2 oz of fresh organic cilantro (finely chopped)

1 medium red organic onion
2 organic small cucumbers

Optional: 1 fresh jalapeno, for a zesty hot taste

Dice and mixed garnish ingredients and refrigerate in a close container.
How to Prepare Garnish and Serve:

Use them to sprinkle atop the avocado gazpacho in chilled bowls and serve.
Add fried tortilla juliennes for a Mexican gourmet touch.

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.

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

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; this dish is served 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: Y ou 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.

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Exotic Delightful Fruits , Flowers, Plants , Palms , Sacred Trees , etc.

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 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 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.

is an important ceremony, where the sacred beverage of the is offered by the J'Men to request (Maya Gods) the peace and harmony of people in their villages and the satisfactory development of their society at work. Bark from the BÁALCHE Báalche' 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.

K'ujo'ob'

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. U HANAL PIXAN 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 !

Our Cooking Cultural Events and Culinary News:

Yucatan Adventure's Special Culinary Events and Festivals

ENJOY GOURMET MAYAN FUSION CULINARY EVENTS AT
HACIENDA CHICHEN ECO-WELLNESS SPA RESORT
CHICHEN ITZA, YUCATAN, MEXICO

Saint. Valentine's F ebruary 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 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.

FREE MAYAN COOKING CLASSES

Hacienda Chichen Resort was happy to inform Yucatan Today readers, that our Mayan Executive Chef Josue Cime enjoy teaching a free Mayan Cooking Class 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 and participate in such unique experience.

or call to their local line: (999) 920 8407. You may request your booking via email to
Hacienda Chichen Resort info@haciendachichen.com and Yaxkin Spa offer our readers a Special Virgen de Guadalupe 2018 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

HACIENDA CHICHEN RESORT
2019 January Colonial Traditions and Food Festival

A fun open free Rosca and Mayan hot chocolate afternoon delight Jan. 6th, 2019 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)-631-4005Hacienda Chichen "Rosca de Reyes" and Piñata Party.
From Mexico: 52 (999) 920 84 07
Email : info@haciendachichen.com
Website: www.haciendachichen.com

2019 February is our Mayan Kakaw Fiesta andChocolate Festival starts at 4:30 PM, come and celebrate with us
Traditional Chocolate Festival

Celebrate the 14th of February, 2019 - Saint Valentine's Day

HACIENDA CHICHEN RESORT in Chichen Itza, Yucatan, Mexico
On 14th of February 2019, Hacienda Chichen will be offering free Mayan Culinary Classes to couples as part of the Maya Foundation In Laakeech 2010 Fiesta and Festival Events. Hacienda Chichen Register here ,

Free admission l imited to hotel guests, other visitors are requested a donation of USD $10 per person; Maya Chocolate Festival will offer many Chocolate delight presentations and will start at 4:30 pm; followed by our Mexican Saint Valentine's Day Cocktail Party, Review our Mayan and Colonial Festivities and Events Calendar.

From Mexico: 52 (999) 920 84 07

Email : info@haciendachichen.com
Website : www.haciendachichen.com

celebrated its annual Saint Patron's Day Colonial Festival, a traditional celebrating this Hacienda Chichen's Community Tradition with us! For Reservations to stay at Hacienda Chichen, please contact them directly the Reservation Center
Hacienda Chichen
USA, Canada, or Europe Toll Free: 1-(877)-631-4005
From Mexico: 52 (999) 920 84 07
Email: info@haciendachichen.com
Website: www.haciendachichen.com 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 each year. Guests and visitors enjoyed

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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Mayan Cooking Recipes

Created: January 2008
Updated: February, April, June, July, September, October, and December 2008
Revised January, April, October 2009 - May, September, November 2010 - Jan 2011, June 2012, March 2015, October 2017, July 2018

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Yucatan Mayan Recipes, Raw Food and Organic Cooking Recipes - For the Love of Cooking: Maya and Fusion Recipes - Gourmet authentic Mayan Recipes

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Maya Gourmet Cooking Yucatan recipes - Raw Food Recipes, Delicious yet healthy and fill with nutrition value, these Maya cooking recipes and Fusion Mayan Cuisine are gourmet treats sure to become some of your family's favorite ways to deal with stress, cravings, low energy, etc.

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What is it about a photo of brownies covered in glossy chocolate ganache that is so wonderfully distracting? Really, I'm craving these darn Mayan brownies just by looking at them. Mmm...Mayan Brownies.....Hmm? What's that? What makes these brownies Mayan Brownies?

Well, there's the chocolate part, of course. The Mayans were one of the early civilizations that used cacao. And, since I'm not an expert on the subject, I won't digress into the full history of cacao and the path it traveled before the Mayans began to use it. There are theories out there for you to research and agree or disagree with should you have a passion to learn more.

I will, however, mention a bit of how some believed the Mayans used it. Their process of enjoying cacao was to make it into a drink. They made a liquid of crushed cocoa beans, chili peppers and water. It wasn't sweet; rather it was a bitter drink. They poured the liquid from cup to cup until a frothy foam was created on top. Think of it as an early cappucino, if you will :)

Cacao was treasured and the Mayan's called it, "The food of the Gods." And therein lies the inspiration for this recipe. First chocolate (always a good place to start), then spice and heat... with chocolate. Oh, and Cinco de Mayo :)

That's right, I was actually going to develop this recipe for Cinco de Mayo a couple of years ago, but I went with Dulce de Leche Brownies instead. I received so many rave reviews on them, that I just had to post them. But that was then, and this is now, sooooo, Mayan Brownies. Let's chat about them.

Chocolate has been going through quite a trend for well over 10 years now. It's always been popular, but stop for a minute and take notice of all of the gourmet chocolate bars and flavors and brands that have increased in both amount and flavor variety. There's a lot more shelf space dedicated to it now then, say, 10 or 15 years ago.

I still remember the day I received a box of Vosges truffles as a gift. I was at work and I called some buyers into my office to sample the goods with me. I think I may have even written about this before, but we were reduced to sighs of enjoyment with every exotic flavor bite. We weren't mindlessly snacking on chocolate. We were experiencing it.

Fast forward to today, where exotic flavored chocolates are every where. There's a local shop near us that makes Mayan chocolate candy and Mayan chocolate ice cream. My daughter is a huge fan.

So that's what I wanted to do with these brownies. Add the flavor of the Mayans...and then some.

I started with a sweet spice. I knew I wanted to include cinnamon. So, I added Vietnamese cinnamon. It's sweeter and more potent than the average grocery store cinnamon, so if you use that, you could increase the amount by 1/2 teaspoon or so to make sure you get the full punch of flavor.

Then, I added some mini cinnamon chips. Just 2 Tablespoons. I didn't want to overpower the chocolate, so I just added enough to disperse throughout the batter.

The heat comes in the form of ground cayenne pepper. It is simply added to the dry ingredients. The question was, how much pepper should I use? I landed on 1/4 teaspoon. You? You could land on more and add a serious kick. The amount I added was definitely noticeable, but not overpowering.

With that amount, the heat presents itself as a partner to the cinnamon, kind of amping up the warmth of that spice. So, as you're eating it, you taste the cinnamon first and then you feel the warmth of the pepper. It was enough to excite the palate without worrying that my kids would be running for a drink.

It's kind of cool because after you eat the brownie, the warmth stays with you for a bit. It's a gentle, comforting warmth. I thought it was a perfect balance.

But, we like our pepper heat more on the mild side. Like I said, if you're a heat seeker, you can use as much cayenne as you want. I would start with the recipe amount and then adjust to taste the next time you make the recipe. No use in ruining a whole batch of brownies if you can't handle the additional heat, right?

Of course, they smelled amazing while they were baking. The aroma of cinnamon and chocolate wafting throughout the house was wonderful. That aroma inspired the next part of the recipe...the ganache.

I thought, why not infuse the ganache with more cinnamon flavor? I happened to have some cinnamon sticks on hand, so I broke them up a bit and let them steep in hot cream before I used the cream for the ganache. That steeping step added just a hint of spice to the ganache.

I thought that perhaps my cinnamon sticks were not as potent as they could have been, not exactly remembering when I had bought them :/ So if you purchase them fresh, just for the recipe, you should get more flavor than I did. However, I didn't want it to be too strong, so it worked okay for me.

Of course, if you want a stronger flavor of cinnamon and want to skip the steeping step, just add a pinch of cinnamon (or to taste) to the cream before you add the chocolate.

I'm very particular about the cocoa. Check my Black Cocoa Brownies post for more on that subject. Good cocoa makes good brownies. The same recipe made with different cocoas will taste very different. So use your favorite, good quality cocoa.

I love using Double Dutch Dark Cocoa for most of my chocolate baking, but for this recipe, I went with Triple Cocoa. I didn't want the chocolate to be so dark and rich that it might compete with the other flavors. Don't get me wrong, I'm sure I would have loved it too, but I opted for a cocoa that didn't have quite as much black cocoa in it.

Now let's get to the fun part. This brownie is both cakey AND fudgy! In my historical quest for the perfect brownie, I tried to balance cakey and fudgy and chewy. That's no easy feat since those traits often work in opposition to each other.

The recipe that worked the best for me was Black Cocoa Brownies. That is my current favorite base brownie recipe...and yet, I didn't really achieve perfection with that one.

And I didn't achieve perfection with this one either. I'm not sure that it exists in brownie land. Instead, I think that there's just a host of really great brownies to explore. This will simply be another one of them :)

For this brownie, I will tell you that at room temperature, it's a little more on the cakey side. When it's cold, right out of the refrigerator, it's dense and fudgy. The ganache is a fudgy constant regardless of temperature, so it functions as a nice bridge to the various brownie textures.

When all was said and done, and spiced and baked and steeped and ganached...this turned out to be a successful and exotic twist on a favorite treat. So, be like the Mayans! Get some spice on with your chocolate. Make some Mayan Brownies! Then you, too,

can enjoy the "food of the Gods." :)

Mayan Brownies

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What is it about a photo of brownies covered in glossy chocolate ganache that is so wonderfully distracting? Really, I'm craving these darn Mayan brownies just by looking at them. Mmm...Mayan Brownies.....Hmm? What's that? What makes these brownies Mayan Brownies? Well, there's the chocolate part, of course.

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Cayenne pepper and cinnamon are added to instant hot chocolate mix to make this Mayan-style hot chocolate.

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Ultimate tomato salsa recipe | BBC Good Food

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Make this tasty tomato salsa in just 5 minutes, full of rich flavours and great with Mexican tortilla chips. Find more salsa recipes at BBC Good Food.

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Sometimes a little knowledge is a dangerous thing. You know why there is no ice cream in my home? Because if it's there, I'll eat it all. Chips and crackers? Their days are numbered in hours, or maybe minutes.

So my pathway to moderation is just to not buy the things that I shouldn't be eating all the time. Or I will. Eat them all the time.

(Here's the point where I blame my parents, you know, the ones who never fed us enough growing up; of course, when I mention this to them, you can practically see the indignation steaming out of their ears.)

Ingredients for Homemade Tortilla Chips

Back to danger. There are three staples that you can always find at our house: corn tortillas, oil, and salt. This is all you need to make the most wonderful, fresh, crunchy, perfectly golden, homemade tortilla chips.

How to Make Tortilla Chips: Cooking Methods

In fact, if you are cooking light, you don't even need oil. So there's no excuse not to make them, only every ounce of willpower we possess.

There are three basic ways that we make homemade tortilla chips around here.

1. The classic way, fried in a little oil.

2. Bake them in the oven.

3. Bake them in the microwave.

Fried in oil tastes the best (of course), but if we are in the mood for cutting back on calories, we'll bake them.

Best Types of Oil for Frying

Would you rather fry your chips? Great! Choose from these oil options: peanut oil, corn oil, canola oil, avocado oil, grapeseed oil, sunflower oil, or vegetable oil. If you want a slightly healthier option, a regular olive oil is also a good option. Coconut or walnut oils are not recommended for frying because they have a lower smoking point. You can use extra virgin olive oil, but why waste that good flavor and cost for frying?

Also, check out our best tips on which oils to cook with for the best results!

Make It Lighter

Want a lighter chip? Eliminate the oil and choose the oven or microwave baking method. No oil required!

For quick chips in an air fryer, toss the cut tortillas in a bowl with a little oil and salt and air fry at 350°F for 5 to 8 minutes. Do only a single layer at a time.

Best Type of Tortillas to Use

Keep it simple! No need to buy fancy tortillas at the supermarket. Corn tortillas are best because of their flavor. Buy a standard corn tortilla for the best results. You can use homemade corn tortillas, but keep a close eye on the cooking times, which may be longer or shorter depending on their thickness.

Flour tortillas tend to be sweeter, so they don't make as tasty a chip. The thinner the tortillas, the lighter and crisper the chip.

Essential Equipment for Frying

A thermometer will go a long way in helping you make the best homemade tortilla chips. It will help you maintain a frying temp of 350°F so you won't end up burning your chips, especially if cooking multiple batches in the same pan. Because no one wants burnt chips!

Serving Suggestions

Because everyone knows that tortilla chips go better with a dip! Here are some dip and salsa recipes for your chips.

You'll need oil if you are frying the chips. If you are baking or microwaving, all you need are the tortillas and salt.

About 3/4 to 1 cup olive oil, peanut oil, canola oil, or vegetable oil (more or less depending on how many chips you are making)

Corn tortillas (each tortilla will make 6 chips)

Kosher salt (or other coarse salt), to taste

Fried Tortilla Chips

1. The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave.

To dry them in the oven: lay them out in a single layer on a baking sheet and bake at 350°F for 5 minutes or 200°F for 10 minutes.

Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying.

You don't want them crisp at this point, just as dry as they would be if you left them out overnight.

2. Pour oil into a medium skillet to a depth of 1/8 to 1/4 inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.)

Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.

3. Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer.

Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides get coated with oil.

Fry for about 2 minutes until the chips just begin to lightly brown and get firm, and are no longer pliable.

4. Move chips to a paper-towel-lined plate:

Use the tongs, slotted spoon or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate.

Sprinkle with salt.

Place another paper towel over the top of the chips to be ready for the next batch.

(Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. You can compensate for this by increasing the heat to high. As soon as the chips begin to color, reduce the heat to low, so the oil doesn't overheat in between batches.)

Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt.

When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best eaten when warm and freshly made.

Baked Tortilla Chips

Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over.

Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. Remove from the oven and let cool. Sprinkle with more salt to serve.

Microwaved Tortilla Chips

1. Line your microwave oven with a paper towel

2. Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt.

The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But start at half of that and add time as needed.

Sprinkle with salt to serve. Great with guacamole.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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This step-by-step recipe for homemade tortilla chips is so easy you won't believe you've never made your own tortilla chips before. You can bake, fry, and even microwave these tortilla chips in 25 minutes. Chips and salsa are just minutes away!

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These vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!

Now that it's starting to get warmer outside, I love making vegetarian tacos! They make a great dinner or lunch, and you save calories by leaving the meat out. These vegetarian tacos would be great for meatless Monday, taco Tuesday, or a fun get together with friends. Filled with delicious sweet potatoes and avocado, these are sure to be a hit! Today's post is sponsored by Lava Soap®, but as always all opinions are my own.

I love making these vegetarian tacos because they are absolutely delicious, but they are also so easy to whip up. They come together in only 25 minutes and you have a healthy dinner for your family or friends.

How to make Vegetarian Tacos:

Once all the ingredients are prepped, place a large skillet over medium heat. Add oil, heat for a minute, then add the sweet potatoes and some spices. Cook the sweet potatoes, stirring frequently, for about 7 minutes or until tender.

Turn the heat off and add the jalapeno and garlic; stir to combine and heat through.

Cut the avocado in half, remove the pit, then slice into thin slices. I like using my avocado slicer.

If you have a gas cook top stove, heat your corn tortillas but holding them directly over the open flame, using tongs to hold the tortillas so you don't get burnt. If you don't have a gas burner, place the tortillas under the broiler for a minute or 2, watching carefully so they don't burn.

Use Lava soap to clean the sweet potato 'stain' from your hands immediately after finishing.

I love using Lava Soap to clean my hands because it works so well! It has pumice in the soap which is the key to its effectiveness. Sweet potato stains, jalapeno residue, grease, grime, oil, tar, ink, paint, glue, resins, adhesives, caulk - Lava cleans it all! You can find Lava at most stores, however I typically purchase it off Amazon or at Walmart.

For these vegetarian tacos, you can use homemade or store-bought pico de gallo. I like making it homemade, but feel free to pickup in the produce section of most grocery stores if you are running short on time.

How to make Homemade Pico De Gallo (recipe):

Ingredients:

3 tomatoes, chopped

1/4 small onion, diced

small handful cilantro, chopped

1 TBS chopped jalapeno

juice from 1/2 a lime

1/2 tsp garlic

dash of salt

Directions:
Add tomatoes, onion, cilantro, jalapeno, lime juice, garlic, and salt to a small bowl. Stir to combine. Refrigerate at least 20 minutes before serving.

Interesting in switching the ingredients in Vegetarian Tacos?

What vegetables to put in Vegetarian Tacos:

I love the combination of sweet potatoes, jalapeno, and avocados in this version, but you could add a few other things as well.

Looking for more protein? Add black beans or tofu to these vegetarian tacos.

Want to reduce the carbs? Leave out the sweet potatoes and use chopped zucchini, shredded carrots, and mushrooms in a lower carb version of vegetarian tacos.

Not a vegetable, but these tacos would be great for breakfast! Cook up some scrambled eggs and add them to the sweet potato filling for a delicious vegetarian breakfast taco.

More Healthy Mexican Recipes:

are cooked in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it's the perfect healthy meal.

Slow Cooker Chicken Tortilla Soup is the perfect healthy comfort food. Set it and forget it; this soup is going to become a regular in your dinner rotation!

Mexican Street Corn Salad is a take on the popular Elotes recipe; delicious corn smothered in a spicy dressing and topped with vibrant pops of flavor! This would be great served alongside the vegetarian tacos.

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You can also connect with me here:

Thanks for visiting!

- Allyson

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Now that it's starting to get warmer outside, I love making vegetarian tacos! They make a great dinner or lunch, and you save calories by leaving the meat out. These vegetarian tacos would be great for meatless Monday, taco Tuesday, or a fun get together with friends.

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