Mayan food

Offered on October 12th, 2006 by Tortuga.
Found in: Akumal Mexico and Riviera Maya articles.

Mayan food

Yucatecan cuisine is a gastronomic fusion of indigenous Mayan food and European culinary traditions. While uniquely simple in its techniques making it accessible to all levels of “chefs,” Yucatecan cooking is still rich with flavors from both the Old and New Worlds.

Before the conquest of the Yucatan, fresh fruit was the principle dessert for the Mayans, however when the Spanish arrived with flour, butter, cream and other new fare the Yucatecan kitchen was born bringing with it an array of delightful sweets.

Yucatan Recipe

Caballeros Pobres (Poor Gentlemen)

2 loaves French bread
1 c. milk
1 c. condensed milk
2 T. vanilla
10 egg whites
cooking oil
water
cinnamon
sugar

Cut bread into diagonal slices. Mix milks and vanilla. Soak bread pieces in the mixture and cover with egg whites. Cook each piece in hot oil, remove and let cool. To make the syrup, boil a mixture of water, cinnamon and sugar, stirring constantly until thick. Let cool and then pour over the caballeros pobres. Refrigerate one hour before serving this Yucatan recipe.

Hacienda Teya, restaurant in Merida, Mexico

Pumpkin in Brown Sugar Mayan Recipe

Mexican Indians practiced agriculture for centuries before the Conquistadors invaded. They cultivated many varieties of squash introducing the Spaniards to pumpkin.

2lb. pumpkin, cut into wedges
2 c. soft dark brown sugar
? c. water

Scrape the pumpkin seeds out of the wedges. Pack the wedges firmly together in a heavy-based flameproof casserole dish. Divide the sugar among the pumpkin pieces; packing it into the hollows that contained the seeds. Pour the water carefully into the dish to cover the bottom and prevent the pumpkin from burning. Do not dislodge the sugar when pouring in the water. Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce. Using a slotted spoon, transfer the pumpkin into a serving dish. Pour the sugary liquid from the pan over the pumpkin and serve at once with natural yogurt on the side.

“The Taste of Mexico” – Elizabeth Lambert Ortiz

Helado de Chocolate Mexicano Mayan Restaurant Recipe

Vanilla and chocolate are two ancient Mayan flavors that originated and evolved in the Yucatan. Chef David Sterling of the Los Dos Cooking School in Merida uses only the finest Tabascan chocolate and vanilla made from the Fragrance orchid of Veracruz when preparing his chocolate ice cream.

“What makes this recipe so truly “Mexican” is that we have borrowed the Mayan flavor combinations of chocolate/vanilla and chocolate/chile,” says Chef David.

2 cups Mexican crema (substitute crème fraîche or heavy cream, or you may use a mix of equal parts heavy cream, yogurt and sour cream.)
2 cups milk
4 large egg yolks
1 cup sugar
1/8 tsp. salt
1/4 tsp. vanilla
1/8 tsp. canela (often sold as “Mexican cinnamon”)
Scant 1/8 tsp. cayenne
8 oz. bittersweet criollo chocolate, chopped (substitute any excellent bittersweet chocolate)

In a heavy saucepan, combine the cream, milk, sugar, salt, vanilla, canela and cayenne. Simmer over medium heat, stirring constantly, about 8 minutes, or until sugar is dissolved and mixture is hot. DO NOT ALLOW TO BOIL or the milk may curdle. Using a hand-held electric mixer, beat egg yolks in a medium mixing bowl until light and fluffy. Gradually blend in 1 cup of the warm milk mixture. Mix thoroughly. Very slowly, whisk the egg mixture back into the milk.

Reduce heat to medium-low. Stir with a spoon about 15-20 minutes or until the mixture thickens enough to coat the spoon. It should read about 82ºC (180ºF) on a candy thermometer. DO NOT ALLOW TO BOIL or the eggs may scramble. Remove from heat and immediately stir in the chocolate; continue stirring until the chocolate is melted. Allow to cool, then refrigerate for at least 4 hours or overnight.

Process in an electric ice cream maker according to manufacturer¹s directions. Place finished ice cream in a covered freezer container and freeze for 2-3 hours before serving. Although best eaten fresh, the ice cream will stay delicious for one week.

Chef David Sterling, Los Dos Cooking School in Merida, Mexico

Other tips and articles you should read…

• Mayan Recipes and Mexican Recipes

• Cocina Maya: Recipes in Mayan homes today

• Akumal Tip #006 - Our most romantic Akumal restaurant dining tip

• Xec - In Maya this means “Mixed” (Mayan Mixed Fruit Salad)

• Imelda’s Mayan Beans

• Salsade Tomate Frito (Mayan Fried Tomato Salsa)

• Akumal Tip #032 - Pizza, Pizza

Read Akumal Tips' top 5 FREE resources for learning necessary Spanish quickly: Free resources to Learn Spanish FAST

Loaded with tips and things to do in Riviera Maya Akumal. Click here to watch video now.

Restaurant reviews. Mayan ruins and cenote footage. Water Activities and Shopping resource. Travel tips, Health and Safety tips. History of Akumal. Comprehensive directory of Services.

$5.00 off with code E643JG8K only from AkumalTips.com