Top 10 Foods of the Maya World - mexican restaurant menu side dishes

Chocolate is a special variety in Mayan land. they are the first people to take out the seeds of fruit and bake hot chocolate.
The ancient Mayans did not make candy sticks, nor did they add sugar and milk to the cocoa.
Instead, they use chocolate as a ritual potion and a delicious mood booster.
For the Mayans, the cocoa beans are a sacred gift from God, and the cocoa beans are used as currency.
Ek Chuah, the Mayan merchant's god of trade, is also a patron of cocoa crops.
When the Spaniards invaded Maya in the 1500 th century, they adopted the drink, adding sugar and milk to make it sweet and creamy.
To learn more about cocoa and tasting chocolate, visit the cocoa ecology in the Yucatan Puuc area.
Ecomuseodelcacao. com.
Avocado and avocado, native to southern Mexico and Guatemala, are loved for their rich taste and creamy texture and are precious crops in ancient Maya.
Even today, a person from Antigua, Guatemala, is also known as panza verde, or a green belly, as the region relies on avocado during difficult times.
Avocado, mixed with chili, garlic, coriander, onion, lime or lemon, becomes a hearty appetizer-avocado.
Don't expect to find a lot of avocado in the Mayan world. There are many other varieties, most of which are larger.
On 1917, Wilson Poppino, explorer of the California Avocado Association, reported why the avocado in Guatemala is best: the flesh is darker, smoother, and more buttery [in]
Richer texture [in]
The taste is stronger than any known American variety.
This obvious Silan dish dates back to a few days before the cold storage, when the meat was preserved with salt. Slow-
The cooked pork is mixed with sour orange juice and vinegar to ease the salty taste of the meat.
Orange juice refreshes the salted pork, giving it a rich taste. the lime is a variety of orange;
The juice is no longer sour.
This dish is served with coriander and a little fried onion.
Julio Bermejo of tommy's Mexican restaurant in San Francisco says his favorite restaurant in Yucatan is pran El Príncipe tututuul-
At mani: they made the best poc chuc on Earth!
Mexicans in southern Mexico like to add some spices to their food and beer. A michelada (
Or in some places)
Inject cerveza with lime, coarse salt, pepper and Worcester County and/or Tabasco sauce with frozen saltrimmed glass.
Some versions also include soy sauce or Margi seasoning.
It sounds strange, but it's refreshing and perfect for a hot day or a hard morning.
If the spice sounds a bit more, try a simple version that mixes sour orange juice and salt with a light beer such as a Corona beer or a Tecate beer.
It's so popular that Miller and Budweiser beer have created their own version of Michella, but of course it's not like the real thing.
The handmade Guatemala tortillas were very satisfying.
In the outdoor market, you can hear women beating their bodies, and then there will be rhythmic applause when cooking on comal, big wooden heads --
It looks like a firing iron pot or clay pot for Caribbean steel barrels.
These tortillas are only three or 4 inch wide, but thicker than North American habits.
The Mayan creation myth says that people are made by Massa (corn dough)
This remains a fundamental element of the indigenous Mayan diet.
Hot down from comal, the tortillas are very satisfying, an ideal accompaniment to black beans in Guatemala, and a perfect base for a layer of avocado.
Traditional breakfast, simple food is often the best.
Typical Maya desayuno includes scrambled eggs, black beans, fried bananas (
It is similar to bananas, but it is relatively large and tastes more complicated)
One of the Branco cheese (white cheese)
There is also a strong cup of coffee made with local coffee beans.
Everything goes with a piece of cloth-
A basket of warm yellow tortillas. After an all-
On the night flight to Guatemala, I went directly to Antigua, Guatemala, to enjoy an early feast in the hotel's tree-lined courtyard, as the malinba band played.
Coffee, where did your coffee come from?
Opening experience.
A typical coffee plantation tour includes a visit to the fields (
Usually an explanation of the advantages of shadowsgrown coffee)
, Continue to where the beans are dry and processed, and finally have a coffee shop.
Located near Antigua, Guatemala, Finca Filadelfia can enjoy the beauty of the volcano in the distance.
If what you want is not a cup of more that joe has to offer, get on their zipper and end your day.
Located in the western highlands of Guatemala, near Quetzaltenango, organic coffee and macadamia nuts
The op farm called Comunidad Nueva Alianza is well worth a visit.
Two refreshing places: the Canta in Jamaica and Maya around the world, you will see large glass jars with agus murals.
The bright red drink is agua de jamaica, jamaica for short ,(pronounced ha-MY-ka)
It is made of flowers, water and sugar.
It is rich in vitamin C and is an ideal way to ease summer heat.
Another popular refresco on the Yucatan Peninsula and beyond is horchata, a mix of rice milk, almonds, cinnamon and sugar.
Some varieties have chufa (tiger nut)
Vanilla or barley.
It turns out to be like a milkshake, but not so strong or strong.
Horchata is a supplement to spicy food.
Authentic tamales without tamales, the culinary exploration of Mayan life will not be complete.
By masa harina (corn flour)
Fill it with chicken, pork, vegetables and/or cheese, wrap it with corn crust or banana or plantain before steaming.
Then they open the package and cover it with salsa.
Some are made of fruit or other sweet fillings.
In most parts of the Mayan world, indigenous women go door-to-door and sell fragrant tamales baskets.
Long before the Spanish invasion, tamales was the main content of the Mayan festival celebrations and festivals.
Ancient Mayan glyphs and unearthed artifacts are even depicted in tamales.
This hot salsa sauce made by habanero chilis is not suitable for people with blurred taste.
It's very spicy and should have a warning tag that might make you cry.
Because its high temperature can moisten your nose, it is called "dog ".
In most parts of the Yucatan Peninsula, this salsa dance is also known as xni-
The Pec includes not only traditional tomatoes, onions, coriander and lime, but orange juice or grapefruit juice.
In Guatemala, in addition to the bottled chili sauce, there are some fresh salads that are not so spicy.
A fire, grab the bottle of Maya-
Ik, the label has the spicy sauce of Tikal temple.
I always buy some Maya.
Take home, a short reminder of the flavors of the Mayan world.
Michael Shapiro is
Guatemala: The author of the journey through Maya land and the author of the sense of place.
To see more of his work, please visit www. michaelshapiro. net.