Ancient MAYAN FOOD - Jungle Cooking in MAYA VILLAGE in Quintana Roo, Mexico!
When. I was in the King tonnato State of Mexico one of the things I was most excited, to do was experience, and eat ancient Mayan, food so, we rented a van and drove to two new hub a small. Mayan, village deep. In the Yucatan Peninsula known. For preserving Mayan, cultural, traditions, if you, love chocolate corn. Tortillas, or guacamole. You, will actually we have the Mayans to think in this, video I'm taking you on a culinary experience, where. Will cook and eat traditional, Mayan, food and Wow, is it fascinating. Okay. We're, all loaded up in the car and by, the way meet, my friend my buddy Carlos were traveling with Carlos and his wife and, Armando. Young and Micah are all in the back and we're driving to a place it's called Tooting, whoo-hoo. I think, I'll tell you it's it's fully, Mayan but. It's about a two and a half hour drive from Playa del Carmen so. We're. Gonna just follow the map into the jungle, we're. On our way though. Hey stop, Oh No, vamanos. Just. Stopping quickly to get some gas to fill up been driving, for about an hour and a half we have reached a place it's called Felipe. Correa, Puente, dog. Wow, it's it's been gorgeous. So far we're really, getting off the beaten path Oh what. Is it. Dear. Campeón ah. There's. A very nice lady who's serving, como se llaman come. On semanas, con. Muchos I'm making a new choice they look like a little, almost. Like a tostada, wrapper. On the bottom and then topped with it, looks like topped with chicken and avocado, lettuce, and, theirs, might be some beans on the inside yeah. Thanks. Man. Here. It is my panucho it's a little breakfast snack. I. Know. Joe I know Joe. Mm-hmm. Yeah. It's. Really good a little. Bit cold but it's kind of cold outside possibly. On the inside maybe it's beans but, it's just a very thin layer on the inside there, but. That kind of gives it a nice kind. Of different, texture.
And, Flavor. To the whole the, whole little. Handheld, treat. This. Was a much little needed road snack. And, we have about 40 minutes to go. We. Made it to two new hoop the, place, that we're going to do the Mayan cooking and to eat is just down the road I think it's about a 10-minute ride from this town but this is a very. Off-the-beaten-path. Destination. I'll. Need to stretch that was almost a three-hour drive from Playa del Carmen but. We have right this is actually a whole eco-lodge, but they also. Preserve. Mayan, culture, here so we're gonna we're, gonna see it have a chance to watch traditional. Mayan cooking and to eat my. Own food coming, up very soon we're literally, like somewhere. In the center of the Yucatan Peninsula we're, right, on the border kind of close between, Quintana. Roo the state. And Yucatan, State. Yes. It's. Some kind of a citrus I think orange juice. Mmm. But it has like a almost. Like a bitter, smell to it slightly. All. That is wonderful, it's. Like it's, like a cross between tastes. Like limey, orange, e at the same time. That's. Delicious. Adria. It was a sour orange. Spanish. Que, bien Essendon Maha yoga. Vienna. Sendou Selva Bonita okay. So we're just walking. Back into, the garden and into the compound, it's. It's. Beautiful back here and there's, it's just a fruit. And vegetable, paradise. Beep. All like tamales peep. This. Is the traditional. Mayan, milpa. Which is a it's, like a whole garden. Complex. Self-sufficient. Vegetables. And fruit and cooking, and I think you anyway. This is the Mizpah and they've, just started the fire you can see the the, logs are burning and then there's a. Bunch of rocks on top of that we're gonna I think we're gonna cook some things underground and, then it's, called. A. Miami. -. Si. Ellos. And they was a boletos look la cama mucho de esto pero. Yo. Cuando yo era Nene, americano. Me gusta it's very traditional okay you saying she was a kid she didn't like it because it was like this. Is absolutely, beautiful to see the Mayan food culture like this right, now they are working on preparing, a few, different types of tamales which. Are traditional. In the Mayan culture after, they finish, wrapping, all of the tamales, in there's. There's both banana leaf packets, and another, type of leaf this. Is that all this is the it's, called the oh ha Santa, and this, is another, leaf that they're wrapping some, of that tamales, in but then right outside is where the pea it's it's like an underground oven. Where, they dig a hole and then they burn wood, and then they put hot, rocks on top that's, that's, all V that's outside that's light, being, lit right now that's getting ready for. The preparation, I'm just getting hunger by the second, but, I so excited. Another. Dish that they're making is called punching it up a bit and it's a pork dish which is marinated in a bunch of spices they just showed it to me they have already pre, marinated, it because they say it takes a very long time, but. You'll find that dish across, Mexico. But. They were telling us that a lot of times it's not made the traditional way anymore it's it's originally, from the, Yucatan, Peninsula area. It's a Mayan, dish and. They're going to be cooking it underground in that that, that oven. The, traditional, way so we're gonna have a chance to try the authentic, version. It's. So hot the immense. Heat coming off of it something, I have to share with you that's really really cool though is you. Can't really see it right now but I might have gotten a shot earlier, where, the the. Sticks the wood was, covering, this entire. Ground. Pit and then the rocks were on top and then they lit the. The. Wood on fire and, they, say that they know that the fire is ready to start cooking when. The rocks break, the. Wood because. The wood has burned enough and then, the rocks fall down to.
The Ground and so they they've just fallen we're actually in the hut we could hear like crack and the, sticks broke and. In, traditional, Mayan they call it wooden fire and this is a very, authentic. Way to cook traditional. Mayan, food. Dependiendo. De la cantidad the, tamale so the look is ever ready. There's. Another version that she's making that's unlike. Anything I've ever seen it almost looks like a like. A potpie or, like a giant, muffin but. She takes some of them ASSA she makes it into a little cup then, she adds in some of this kind. Of orgy I'm. Not totally sure what it is yet, sauce, and then she adds in some chicken, and then, tops it and, then Pat's down some more masa. Cornmeal. Mixture. And then tops it with a lid and then wraps it up into a banana leaf packet, and that's. Another type of my. Antomattei, that we're gonna we're gonna try today. And. It's, the white beans. But. So, cool how you made it they took a rock directly out, of the Pew stuck. It into the pot with the beans and you, could immediately, hear it just hissing as it cooked you can smell this you, can see the smoke pouring off of it it smelled so good probably because it's burning with those spices as well that's. Really cool to watch awesome, method of cooking. They. Took out all the wood just, burning right over here but, you do not want to fall into this pit or you would be roasted, oh and now some giant, looks, like some type of Palmer, are, being covered. Every. Now and then you can hear like a little a little explosion, under there maybe some a rock, exploding, maybe some food exploding. That. Is gonna bake for about an hour and a half that is a Mayan, feast cooking, underground, I can't wait. As. We're waiting for the pube to finish cooking we're actually gonna have a snack and so she's making fresh, tortillas, and that's, just masa I asked her what's in it it's just pure rock corn pounded, with water that's, it and then she makes it into a tortilla shape she puts it onto the hot griddle over fire and we're. Gonna eat these fresh, tortillas, along with that puck sale which is what, she cooked with that lava rock, that hot stone, which she mixed in with those beans this, is going to be our appetizer. It. Has this unbelievable. I'm getting this too I'm bathing in the steam because I want to because, it smells so good it's like this really unique.
Almost. I guess roasted. Garlic, but. It's. Like, a really, like umami. Smell, coming off of those beans it's really, really. Unique. Come. Pick them that the day one. These. Are ultra, fresh tortillas, right off the grill when you take one out of that little gourd they're steaming, hot and then you put some of the I remember, the name it's called puck sell and you. Put some of those beans by, the way that, unique, aroma, and, ingredient. In those beans they said is pumpkin seed which is ground up and put inside those beans and then, a little bit of salsa on top you wrap this up a little taco, and, okay. All. Those beans are amazing. It's, so smoky like, intense. Smokiness, from that rock but then you do taste that that variation, of flavor from the pumpkin seems to attach a little bit of a kind. Of earthy. Kind. Of, almost. Like like. Smoky. Meat kind of flavor to those means that. Is incredible. That's. A true buyer. They. Wanted to show us the plant kind of red orange color, and. They use that in a lot of dishes oh. Yeah. It has a little bit of a taste like a a. Little. Floral, Lee floral. Taste maybe a little but. But very light though so, we've got about an hour and a half to wait for the food to cook so, we are just gonna take it easy Micah, is loving it here the, breeze the shade, the. Natural. Fresh air and yeah. This is great we're just gonna relax until the food is ready until, the Mayan feast is ready all oh my God look. At these giant, lemons. Or limes. That, was a long wait but it's time. Look. At that scheme just coming out now. You. Can still feel the heat of those rocks coming, out even after two, hours of baking but. You as soon as he took off those palm leaves you get this eruption. Of, like. Roasted. Leaf aroma, baked and steamed, all in there I. Am. So excited right now and they have a whole really, nice dining, room but the light is a little bit dark in there so I thought it would be perfect to sit outside, sit. Within the middle pass it within the garden that we've been cooking in and that we've just been hanging out in the. Food looks absolutely, incredible, I. Guess. Our eating immediately I absolutely have to begin with the continued that PBS it's a piece, of pork with. All that spice on it you can see all that red orange color which came from that spice that we that, flower, thing. That we checked out and you. Can see all the juices, at the bottom of that plate this, is just I bet it's tender and just. Loaded, with oh look. At how tender that is. Oh. Oh. Wow. I think. There's some red dried chili in there, but. You can taste that little fruit kind. Of almost has a, citrusy. Peppery, component, to it and she said it would be best to eat it with tortillas, and some. Of the onions that, sauce will. Absolutely blow your mind and the, tenderness of that pork and that just caked on spice, oh well. It's unbelievably, good. Put. This into a tortilla. I'm. Gonna add on some of the sea boy yes some of the onions which, they look very purple.
And Maybe they're maybe they're marinated in something and then finally I will add on some of the the roasted, hot chili sauce. She said it's muy picante which is very spicy. Which. Hi, I need. Unbelievable. That. Pork, the. Sour. Vinegar onions. Pickled. Onions, it tastes like burnt chilies yeah. They do have a kick to them excellent. Insane. With, those freshly made tortillas, absolutely. Amazing. It's. Absolutely stunning. So. Incredibly good. Like. I said we've got all three different types of toilets on this plate this is that giant like cupcake. Wow that's heavy this, is that giant one and. This one is a, variation. With, the beans I think those same white beans on the inside and then this one is quite uh quite an, amazing looking, one and something, like I've never seen before wrapped in multiple, leaves there's, beans in the middle with masa around it as well okay I'm just gonna reach in with my hands here and try a piece of this. Wow. That's a that. Looks very hearty oh. It's. Still so hot and, then it's wrapped in that leaf which, is called aha Santa. Hmm. Hmm. So. I mean it's a little bit on the dry side because it's so starchy, and so many beans. And corn in, there but. The flavor I love. The flavor I think the unique thing that I can immediately taste, is that. One leaf all has on top which, has a. Not. Really bitter. Well. Slightly bitter very, green tasting, and. Very. Unique but then you've got the creamy beans you've. Got the the. Very fine corn. Paste, and. That leaf just keeps on giving flavor okay I'm gonna add some of the tomato salsa, onto, this for the next this is the one she said goes with this. It's. A little bit dry but I really, like it I'm gonna revolve the plate, and I'm, gonna try the. Giant, one too which is filled with meat so. I gotta unravel, this. And. This also has that orange coloring. Seasoning. To it as well that jungle, seasoning. Let's. Break into this oh, yeah. It's just full of meat on, all that orange sauce, take. A look inside of that. And. All of that masa, that thick masa, okay. I'm gonna take a center bite so I get a lot of that that orange sauce and some of that chicken as well I got a little bit of all the components on this bite. Hmm. Again, you can taste that. Little orange, red. Fruit in there it, has a little bit of a peppery taste, and. I mean just mild and flavor but. You can just taste the naturalness, of it the chicken the. Corn the. That. Fruit in there it's. Like warming, it's, Hardy, it's filling, it's nutritious. It's. Awesome food okay, and now I have the final tamale, to try which is this, other one and yeah, just I love, how everything is, natural all the ingredients are natural all the ingredients are from right here it's. Eco-friendly. Its, traditional this, is ancient. Cooking and, this. Is cooking using the land ancient, Mayan food and it's, absolutely superb. Same. Types of beans. With. The pumpkin seeds except. This time it's been cooked underground and wrapped, in that masa, hmm. No. Flavor is awesome again. I do. Like it with a little bit of sauce because it's kind of dry but. That's. Just hearty. Filling. Mayan. Delicious, natural food. That's. Outstanding that, is so incredibly, good oh. Wow. That Massa is extremely. Heavy I'm very full after that meal but it was it was yeah. It was delicious I loved. Learning. About Mayan culture and learning about the food how some. Of the traditional, Mayan dishes, are cooked and then trying them the.
Pork The kanita pre-boot was insanely. Good the tamales, were all very unique and also very good but very very filling, and, everyone. Here they've been so nice to us they're, so warm they're so generous yeah. They're they're very very nice people and this. Is just it's. Such a cool place you can come here it's right, it's, I mean it's a little it's quite a ways off the beaten path and that's what makes it so amazing. Here as well you can come here you can learn about traditional Mayan culture you can eat you, can cook this place is an entire eco lodge and it's called Kino cheap on Kosh and I. Will have all the details of, this place and all, the information. You need about coming here in the description box below it's. Been a fantastic time, here I've thoroughly, enjoyed it I've learned so much about the, Yucatan, Peninsula and. Mayan culture just from, one day spending, here and learning, about the food I want to say a huge thank you to everyone here for the extreme, generosity and, yeah. It's it's been a, privilege. To have the chance to hang out here and eat, my own food and I want to say a huge thank you to you for watching this video please remember to give it a thumbs up if you enjoyed it leave, a comment below I'd love to hear from you and also remember, to click Subscribe I'm, gonna be publishing lots more food and travel videos and also click that little bell icon that. Way you'll get notified, of any future videos, and all future videos that I publish thanks, again for watching I, will see you on the next video.