Mayan Recipes

7/25/2019 Mayan Recipes

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Ingredients: for a liter of sorbet (about 1 quart)200 grams of raw unbleached sugar555 ml. of fresh water75 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 chocolate1/2 teaspoon pure organic vanilla extractHow to Prepare:

Place raw sugar, Kakaw, and salt in a large, deep saucepan. Slowly thewater 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 uniformtexture. 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 ChocolatierChef 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 witha 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 untilit 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 thicksorbet texture; repeat procedure every half an hour or before mixture hardens.

When the sorbet achieves its final smooth texture, place it in an air-tightcontainer 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

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 happyto share his family ancient Mayan Hot Chocolate with you and us.

Chocolate lovers will find a truly rich deep bittersweet chocolate flavorwith 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 c

acao 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 andmood 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 water1 to 2 cinnamon sticks


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8 ounces bittersweet Maya Kakaw or Xocoalt (chocolate paste) or3 tablets Mexican unsweetened chocolate, cut into small pieces2 tablespoons of wild pure honey, or raw sugar to taste1 pinch of dried red chili; this is what makes the difference so try it!1 dried organic grown vanilla bean, split lengthwisel tablespoon roasted peanuts, ground extra fine (optional Aztec hot chocolate taste)How to Prepare: Mayan Hot Kakaw or Hot Chocolate Drink was a beverage to honor Gods and high rank individuals such as priests and lords. In a large saucepan over medium-high heat, add the cinnamon sticks to boilingwater. Cook until liquid is reduced to 2 1/2 cups. Remove cinnamon sticks; addthe vanilla bean and lower the heat a bit, wait until bubbles appear around theedge 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 driedchili 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 Mayato 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).

MAYAN CRAVING TREATS:Spiced Mayan Pineapple CubesRaw 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 cinnamon powder

Pinch of crushed sea saltPinch of Chile Piquin (use cayenne powder as a substitute)1/2 tea spoon of pure honeyCrush 4 whole cloves to mix with sugar and cinnamonHow to Prepare:

Place all ingredients in a chilled clay bowl (crystal bowl will do) andgently mix them to cover the pineapple chunk; cover treat cubes and refrigeratethem. Eat each as mini-cube treat snacks; if you please, add few drops of DonJulio Tequila to the mix for adult treats only.

Mayan Papaya and Mango SmoothieRaw Food RecipeIngredients:

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.


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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 thethe spiced Maya Cubes Treat on a hot afternoon.

Pomegranate Energy SnackRaw Food RecipeFor a true boost of nutrition and healthy energy, the delightful taste of freshpomegranates 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 pomegranatesto 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 seeds1 fresh lime or lemon juice (about 2 tablespoons)1/4 teaspoon of dried cayenne pepper of Mayan red chili powder (more if you likeit hot)Dash of sea salt or potassium rich table salt.

Create Pomegranate and Fruit Mixed Salads to enjoy the benefits of this delicious gift of natureFruit 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 cubesFall Colonial taste: add two fresh unpeeled apples, your favorite, cubed to bitsizes. Use organic grown apples when possible; we like the Gordon apple varietyfor 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.

MAYAN HEALTHY SALADS:Fresh Avocado SaladChef Josue Cime uses only 100% Organic Fresh Produces at Hacienda Chichen, Chichen Itza, MexicoRaw Food Recipe: Nothing beats food craving like a fresh organicavocado 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 frui

t's texture calms any stressed moment. Here is Hacienda Chichen's Mayan Chef Florentino'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 saltPinch of dried red chili or cayenneA splash of pure Acorn Squash Oil (use virgin pure olive oil as substitute)


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How to Prepare: Place all ingredients in a chilled clay bowl (crystal bowl willdo) 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.

GuacamoleRaw Food Recipe

Guacamole is one of the most Internationally famours Mexican recipes ideal as ahealthy 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)Two ripe organic lime juice (can be substituted with lemon juice)One organic red onion peeled and finely choppedChopped fresh cilantro (organic is best, do wash it carefully not to burn leaves)Two red ripe tomatoes finely chopped (organic or top quality)

Pinch of crushed sea salt and freshly grinded black pepperPinch 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 immediatelywith 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 plac

e them atop the mix to avoid it from burning and turning dark, best if you dont put it in the fridge- that way it wont turn dark.Maya Citrus SaladRaw Food RecipeMayan Citrus Salads - Mayan RecipesSummer's Raw Food Recipe, best fresh fruit treat! Organic ripe and fresh citrusgive 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:Ingredients:

Peeled wedges of various citrus:One large ripe organic red grapefruitTwo ripe orangesThree ripe mandarins or tangerinesOne 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 saltPinch of red cayenne chiliA few chop leaves of cilantro if you like to add aroma and taste!


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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 willdo) 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 astreats to refresh your body and renew your energy levels as a snack or enjoy itwith grilled shrimp, crab, or cold rosemary chicken (turkey) cubes as a full lunch meal.MAYAN CLASSICS:Fresh Ix'ni Pec SalsaRaw 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 toppingover 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 choppedThree 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 saltHow 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 notfind Habanero chile in your area, use fresh serrano or jalapeo 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 SoupPatricia Martin Mayan Pottery at Toh Boutique, Chichen Itza, YucatanChaya, (Cnidoscolus chayamansa) is a traditional ingredient in Maya Cuisine. Itstender green leaves are similar to spinach but contains great amount of minerals, antioxidants and nutritional value. Chaya recipes are truly recommended forthose that have diabetes, obesity and kidney stone ailments and can be found inTexas and Florida where its popularity has gained it a place in the food producechoices 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 milk4 fresh leaves of basil1 crushed garlic clove1 small onion diced1 cup of vegetable bouillonpepper and salt to your taste.Final Touch: 2 spoons of unsweetened creamNOTE: You may use fresh organic spinach leaves and follow this delicious recipe


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How to Prepare: Place chaya leaves, chopped onions and crushed garlic in a potwith 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 toten minutes or until mixture gets really hot but does not boil. Serve hot. Addthe 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 azesty taste, sprinkle a bit of crush dried red chili as well.

Yucatan's "Sopa de Lima"Mayan Lima Soup

Yucatans 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/greenthick skin rather than a smooth thin skin texture. It is not known where or howthis lime originated, but must likely it is a hybrid between a Mexican lime anda sweet citron. Nutrition wise, limasare an excellent source of Vitamin C, witha high count of calcium, iron, copper and Vitamin A. These limeshave antibiotic effects used by Mayan traditional healers, as well as antioxidant properties including flavonoids, called flayanol glycosides helpful to stop cell division inmany cancer cell lines.

Yucatans lime juice has a unique aroma; its strong tangy and sour-sweet lingeringflavor, key to this delicious soup. This delicious 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 clove3 tablespoons of frying oil20 oz. of fresh chicken bouillon (salted to your taste)2 Yucatan Limas (juice, pulp and a little bit of the limas' skin grindings)

Learn more about Yucatan's delightful fruits and floraToppings & 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 Yucatans 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 saut; add the limas juice, pulp, skin grindings and chicken bouillon and let it boil softly. Atthe time to serve the soup, divide in four bowls the topping list ingredients and baste them with the soup mixture. Serve hot (four bowls).

"Avocado Gazpacho"Raw Food RecipeAvocados are native to Mexico, Nahualt people called them ahuacatl. This greenvelvety 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 vitaminA, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few). This delightful Summer Recipe is easy to prepare a


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nd is an ideal "Row Food Recipe" served at Hacienda Chichen Resort.Ingredients for Avocado Gazpacho:2 lb or 480 grs of ripe organic Hall avocados or you can use three Hass avocados1 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 waterPinch of sea salt and freshly ground black pepperOptional: 1 oz of white tequila or mescal (liquor)How to Prepare Avocado Gazpacho Mix:Place aside chilled water, avocado seed, salt and pepper. In a mixer blend all.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.water to create thicker or thinner). Salt and pepper to your taste.Place mixture in a glass bowl put the avocado seed on top so the mixture does.not darken due to oxidation, sealed it and place for at least 45 minutes in the.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 tomatoes2 oz of fresh organic cilantro (finely chopped)1 medium red organic onion

2 organic small cucumbersOptional: 1 fresh jalapeno, for a zesty hot tasteHow to Prepare Garnish and Serve:Dice and mixed garnish ingredients and refrigerate in a close container.Use them to sprinkle atop the avocado gazpacho in chilled bowls and serve.Add fried tortilla juliennes for a Mexican gourmet touch

Mayan tortilla makingMAYAN 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 aRoyal 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 choppedTwo large vine-ripened red tomatoes1/4 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 saltHow 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) u


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ntil 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 tohandmade corn tortillas, fried tortilla chips, or fresh celery sticks. If you not find Habanero chile in your area, use fresh serrano or jalapeo chile as a substitute

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Mayan Recipes