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Gourmet Decor: Serve smoothie on tall fancy glass, add two fresh mint leaves a t
op.
How to Prepare: Place all ingredients in a high speed blender, best if ice-blen
der is used, blend till smooth texture is achieved. Servings go really well the
the spiced Maya Cubes Treat on a hot afternoon.
Pomegranate Energy Snack
Raw Food Recipe
For a true boost of nutrition and healthy energy, the delightful taste of fresh
pomegranates recharges the body with high amounts of potent antioxidants, Omega3 and Omega-6. vitamin C, potassium and natural fibers; all of this low-cal good
ness also aids prevent cancer and heart disease. Buy organic fresh pomegranates
to assure top nutrition value and eat this great gift of nature regularly. May
an Chef Antonio loves to serve this delicious pomegranate snack during summer an
d fall. Make a habit of enjoying this fruit, you body will reap the benefits wit
h any of the following energy snack delights!
Basic Ingredients:
1 large or 2 medium ripe pomegranate seeds
1 fresh lime or lemon juice (about 2 tablespoons)
1/4 teaspoon of dried cayenne pepper of Mayan red chili powder (more if you like
it hot)
Dash of sea salt or potassium rich table salt.
Create Pomegranate and Fruit Mixed Salads to enjoy the benefits of this delicio
us gift of natureFruit mixing ideas: Add and lightly mix in the flavors of any o
f the following fruits:
Maya taste: add a fresh organic grown Jicama cut in cubes
Fall Colonial taste: add two fresh unpeeled apples, your favorite, cubed to bit
sizes. Use organic grown apples when possible; we like the Gordon apple variety
for this treat.
Gourmet Lunch Salad: Add walnuts or roasted cashews to the Fall Colonial mix, pl
ace them over a baby spinach leaves to create a delicious salad plate; serve wit
h balsamic vinaigrette dressing or blue cheese dressing; best if dressing is hom
emade.
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 ge
ntly the flavors to coat all ingredients well. Chill pomegranate and fruit mix w
ell 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 Salad
Chef Josue Cime uses only 100% Organic Fresh Produces at Hacienda Chichen, Chich
en Itza, MexicoRaw Food Recipe: Nothing beats food craving like a fresh organic
avocado treat does! Ancient Maya knew this fruit had calming, satisfying prope
rties; nowadays, scientists tell us that avocadoes are loaded with nutritional v
alue. With monounsaturated fat, potassium, and vitamins, this rich velvety frui
t's texture calms any stressed moment. Here is Hacienda Chichen's Mayan Chef Fl
orentino'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 salt
Pinch of dried red chili or cayenne
A splash of pure Acorn Squash Oil (use virgin pure olive oil as substitute)
How to Prepare: Place all ingredients in a chilled clay bowl (crystal bowl will
do) and gently mix them to coat avocado cubes and onion chunks. Place the avoc
ado seed in center to avoid fruit burn; cover salad and refrigerate it. Enjoy w
ith grilled fish, poultry, or as mini-cube treat snacks with crackers.
Guacamole
Raw Food Recipe
Guacamole is one of the most Internationally famours Mexican recipes ideal as a
healthy snack, a side order for a entree, and a dip for an informal party. Avoca
dos are a wonderful fruit containing a mass of vital nutrients needed for a heal
thy body. Avocados are native to Mexico, called ahuacatl in Nahualt; there are m
any avocado types but all of them are low in sugar, cholesterol free, full of an
tioxidants 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 chopped
Chopped 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 pepper
Pinch of dried red chili or cayenne or a jalapeno chili chopped for zesty hot fl
avor.
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 immediately
with tortilla chips or as a side order with your tacos, fajitas, burgers, or ot
her grill meats.
Guacamole Recipe created for Hacienda Chichen, tastes best when mixed right befo
re serving; use organic ingredients to ensure top nutritional quality, flavor, a
nd 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 don t p
ut it in the fridge- that way it won t turn dark.
Maya Citrus Salad
Raw Food Recipe
Mayan Citrus Salads - Mayan Recipes
Summer's Raw Food Recipe, best fresh fruit treat! Organic ripe and fresh citrus
give a zesty energy that is both filled with vitamins and refreshing, a great wa
y to beat the heat. Hacienda Chichen's traditional "X'ek" a Maya Citrus Salad w
ith a touch of spicy taste, you can create your own mix and enjoy a refreshing b
lend of other citrus found in your region:
Ingredients:
Peeled wedges of various citrus:
One large ripe organic red grapefruit
Two ripe oranges
Three ripe mandarins or tangerines
One peeled raw jicama cut in wedges or cubes (you may substitute it for a semi-r
ipe mango)
One ripe organic sweet lime juice (can be sustituted with key lime juice)
Pinch of crushed sea salt
Pinch of red cayenne chili
A few chop leaves of cilantro if you like to add aroma and taste!
NOTE: Jicama, Pachyrhizus erosus, is a popular edible root in Mexico; its Spanis
h 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 will
do) and gently mix them to coat citrus wedges and jicama cubes; let rest in you
r refrigerator for at least an hour to blend flavors. You can eat this salad as
treats to refresh your body and renew your energy levels as a snack or enjoy it
with grilled shrimp, crab, or cold rosemary chicken (turkey) cubes as a full lu
nch meal.
MAYAN CLASSICS:
Fresh Ix'ni Pec Salsa
Raw 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. It
s nutritional value depends entirely on the freshness and quality of your produc
e choices, so buy the best organic and vine-ripened ingredients. This salsa enha
nces most meats, fish, and poultry grilled dishesit can be enjoyed as a topping
over 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 onl
y)
One ripe organic lime (juice)
One small organic red onion peeled and chopped
Three 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 salt
How to Prepare: Place in a clay bowl (glass will do) all ingredients, mix gent
ly, let stand for 10 minutes to blend flavors; serve at room temperature as a sn
ack topping or to dress up your grilled meats, fish, or poultry. Should you not
find Habanero chile in your area, use fresh serrano or jalapeo chile as a substit
ute. This salsa stays truly fresh for up to 3 hours; we do not recommend that y
ou refrigerated any leftover salsa because fresh tomatoes tend to ferment easily
.
Mayan Chaya Cream SoupPatricia Martin Mayan Pottery at Toh Boutique, Chichen Itz
a, Yucatan
Chaya, (Cnidoscolus chayamansa) is a traditional ingredient in Maya Cuisine. Its
tender green leaves are similar to spinach but contains great amount of mineral
s, antioxidants and nutritional value. Chaya recipes are truly recommended for
those that have diabetes, obesity and kidney stone ailments and can be found in
Texas and Florida where its popularity has gained it a place in the food produce
choices of markets. We hope you enjoy this rich velvety recipe, serves four pe
ople, best made with organic fresh chaya leaves:
Ingredients:
20 tender Chaya leaves washed.
2 cups of organic whole milk
4 fresh leaves of basil
1 crushed garlic clove
1 small onion diced
1 cup of vegetable bouillon
pepper and salt to your taste.
Final Touch: 2 spoons of unsweetened cream
NOTE: You may use fresh organic spinach leaves and follow this delicious recipe
.
How to Prepare: Place chaya leaves, chopped onions and crushed garlic in a pot
with the vegetable bouillon and cook for ten minutes or until leaves are blanch
ed (use mid-heat); add milk and let it cool. In a blender mix to a smooth velve
ty texture the remaining ingredients, return mix to pot and cook another five to
ten minutes or until mixture gets really hot but does not boil. Serve hot. Add
the 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 a
zesty taste, sprinkle a bit of crush dried red chili as well.
Yucatan's "Sopa de Lima"
Mayan Lima Soup
Yucatan s limas , are hybrid citrus that look like a round Persian lime but have a d
istinctive aroma and flavor no other lime matches. Limas have bumpy yellow/green
thick skin rather than a smooth thin skin texture. It is not known where or how
this lime originated, but must likely it is a hybrid between a Mexican lime and
a sweet citron. Nutrition wise, limas are an excellent source of Vitamin C, with
a high count of calcium, iron, copper and Vitamin A. These limes have antibioti
c effects used by Mayan traditional healers, as well as antioxidant properties i
ncluding flavonoids, called flayanol glycosides helpful to stop cell division in
many cancer cell lines.
Yucatan s lime juice has a unique aroma; its strong tangy and sour-sweet lingering
flavor, key to this delicious soup. This delicious Lima Soup Recipe (bellow) i
s 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 clove
3 tablespoons of frying oil
20 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 Yucatan s limas for any sweet lime citrus available in yo
ur area.
How to Prepare: Heat oil in a medium size pot, lightly brown
nion slices adding the rest of the above top list ingredients
imas juice, pulp, skin grindings and chicken bouillon and let
the time to serve the soup, divide in four bowls the topping
nd baste them with the soup mixture. Serve hot (four bowls).
"Avocado Gazpacho"
Raw Food Recipe
Avocados are native to Mexico, Nahualt people called them ahuacatl. This green
velvety fruit is very tasty and a popular ingredient in Mexican cuisine. There a
re many avocado choices, we prefer the Hall avocado. All avocados are low in su
gar and cholesterol free. They are full of antioxidants and rich in pure natura
l 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% o
f magnesium, to name a few). This delightful Summer Recipe is easy to prepare a
ntil it forms a smooth creamy paste. Add sea salt to taste. Let stand for 15 m
inutes to blend flavors; serve at room temperature as a healthy zesty topping to
handmade corn tortillas, fried tortilla chips, or fresh celery sticks. If you n
ot find Habanero chile in your area, use fresh serrano or jalapeo chile as a subs
titute