By Angelica Bautista
By Angelica Bautista
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Discover the typical dishes
Discover the typical dishes
Yaxchilan
Yaxchilan
Image retrieved of: Cena facil
Fried Fish (Mojarra): Fresh river fish served with rice, salad, and handmade tortillas.
Image retrieved of: Comidas Mexicanas
Tascalate: A refreshing drink made of corn, cocoa, achiote, pine nuts, and cinnamon.
Image retrieved of: Directo al paladar Mexico
Shuti Soup: Snail soup slow-cooked with aromatic hoja santa in a rich broth..
Image retrieved of: El sie7e de Chiapas
Tamal de Bola: Regional specialty stuffed with seasoned pork rib and steamed in corn husks.
BONAMPAK
BONAMPAK
Image retrieved of La receta que buscas
Chipilín Tamales: Savory masa infused with chipilín leaves and steamed in banana leaves.
Image retrieved of El Mundo del Cafe
Coffee: Locally sourced coffee with deep notes of chocolate and earth.
Image retrieved of My slice of Mexico
Wild Mushroom Soup: A traditional broth featuring fresh mushrooms from the Lacandona jungle.
Where to try it?
Where to try it?
Regional Ingredients
Photo taken by: Angelica Bautista
Corn: The base of the daily diet and the origin of life in Maya mythology.
Image retrieved of Buen provecho
Chipilín: A wild leaf that represents the food provided by the jungle; it is the star ingredient of local tamales.
Image retrieved of Achiote
Achiote: A red spice anciently connected to fire and blood, used to season and color food.
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