Maya29

Maya cooking spans Belize, the Yucatan and highland Guatemala, and it is older than any national border drawn across it. Corn, chaya, achiote, chile and pit-roasting are constant.
The recados are the heart of it: recado blanco, recado negro and mole recado, each a ground paste that defines the dish it enters. Papadzules, cochinita pibil, dzotobichay tamales and kak’ik follow from them.