|
THE FLAVOR OF THE MAYAN WORLD
 To
delight with the typical food of the Mayan World is
as exciting as to explore it. Their subjects of gossip
of great colorful very are varied and incorporate a
rich mixture of different flavors. In first plane it
is the indigenous kitchen, with ingredients that have
not been varying for thousands of years. With maize,
frijoles and chili peppers, they do little less than
miracles. Flavorful tamales and tortillas fill up and
cover with all class of ingredients, from pumpkin seeds
to pig meat. Frijol is used like stuffed and the rice,
culture introduced by the Spaniards, is used like trimming
or dessert. Chile also is a basic ingredient of the
authentic Mayan kitchen, particularly in Mexico, where
it appears in anyone of his different varieties, like
integral element of any subject of gossip. In the Southeastern
of Mexico, of most important they are: mountain Chile
and the Havanan Chile, that is used as sauce base, crude
and stewed, and its flavor goes from the light thing
to very picoso. Not to remain back, Chiapas produced
the picoso Chile but of the country: the Chile of seven
broths.
 The
chicken and the pig, both brought to the region by Spanish
colonizadores in century XVI, are very popular ingredients
in the Mayan World, whereas the head of cattle meat
plays a more important role in Chiapas, Tabasco and
Guatemala. The hunting comprised of the basic diet of
the Mayans and the deer, rabbit and armadillo still
are in some menus of Yucatan and Chiapas. The turkey,
the domestic version of guajolote wild that hunted the
Mayans, is popular in Yucatan. In Belize and Guatemala
the armadillo can be proven, the deer and the agouti.
The kitchen yucateca is heightened with leguminosas,
grass, seeds and until cocoons of flowers that are added
to their preparation. Examples of this are epazote,
a grass that add themselves to the tamales and frijoles;
the seed of pumpkin, used in Tabasco, Chiapas and Yucatan;
achiote (seeds of annatto) very popular in Yucatan,
is I marinate of used orange to marinar chicken and
fish; and also very popular it is the leaf of chaya
(vegetable similar to the spinach). The Caribbean influence
contributes to subjects of gossip prepared with male
bananas and coconuts to us. The Shrimp to the Coco is
a delicious surprise.
 Nevertheless
the seafood is the specialty that you will find in most
of the menus. The fishing of the day can include from
robalo, mere or huachinango to shrimp, lobster or snail.
In Tabasco it is worth the trouble to prove the crab
and pejelagarto, a native fresh water fish. Some typical
subjects of gossip of the region are: the Dish of marinated
raw fish (of crude fish, shrimp, snail, lobster or marinado
calamary and spanish stew in lemon with perforated tomato,
onion, coriander and Chile); Tikinxic (delicious fish
cooked to the style Mayan barbecue); the Bread of Dogfish
(a casserole of exquisite fish); and Shrimps to the
Curry (popular of Belize and Quintana Roo). The tropical
fruits are very present in desserts, fresh waters, fermented
drinks and conserves of the kitchen of the Mayan World.
The bananas, lemons, oranges, fragmentation hand grenades,
handles, watermelons, guayabas and papayas occur by
all the region. The exotic fruits that or the pain is
worth to prove are guayas, chicozapotes (or sapodillas),
pitahayas, nances, mameyes and guanábanas. Of course,
also international food in all typical cosmopolitan
city of the Mayan World be served. The typical kitchen
of the different nations well is represented in the
tourist poles of Cancún, Cozumel, and in the City of
Guatemala, City of Belize, Tegucigalpa, San Salvador
and Mérida, State Capital of Yucatan.
|
