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Enjoy Delicious Mayan Mexican Food of Kocina Restaurant in Tulum

KASA Hotel Parota the best restaurant in tulum to enjoy mayan mexican food

Although quite a few traditional dishes from Mexico have become staples enjoyed regularly in households around the world, many foodies still don’t know that some of the most popular Mexican food actually originated in the Riviera Maya region! In fact, it’s here that you will also find countless new ingredients and captivating flavors to enjoy in the delicious modern Mayan Mexican food that’s served up daily at restaurants in Tulum like KOCINA at KASA Hotel Parota Tulum. Read on to learn more about some of the most popular foods in the Mayan world that are sure to satisfy even the most sophisticated palate!

Cacao (Chocolate)

Yes, chocolate was basically invented in the lands of the ancient Maya, who were among the very first to every take the seeds of the cacao plant and roast them to make a drink similar to hot chocolate. Instead of adding sugar and milk, the Mayans used their chocolate as a ceremonial elixir and mood enhancer, believing it to be a sacred gift of the gods. Cacao beans were even used as currency in the ancient world, and when the Spanish invaded the region in the 1500’s, they quickly adopted the popular beverage, adding sugar and milk to lend sweetness and a creamy texture.


When dining in Tulum look for mouthwatering guacamoleGuacamole

The avocado, which originated in southern Mexico and Guatemala, was also a treasured crop of the ancient Maya that’s still coveted worldwide today for its rich taste and creamy texture. But don’t expect to see many small Hass avocados in the Riviera Maya - here there are many other varieties, many of which are much larger and have flesh of a deeper yellow color that is smoother and richer in flavor with more of a buttery texture than many of the varieties that are commonly found in the U.S. When dining in Tulum restaurants and throughout the Riviera Maya region, look for avocados combined with local chilis, garlic, cilantro, onions and lime or lemon to make mouthwatering guacamole.


Corn Tortillas

Handmade tortillas provide a level of elemental satisfaction that is truly hard to top! The Mayan creation myth espouses that humans were made of masa (corn tortilla dough), which has always been - and still remains - a fundamental part of the indigenous Maya diet. In fact, corn tortillas are part of what makes Mexican Mayan food so satisfying and they also provide the perfect companion for black beans, Yucatecan meats and guacamole. Corn tortillas here are typically just three or four inches across, but they are also thicker than what you are probably used to eating in North America and Europe. Listen for the steady sound of the chef patting them into shape, then cooking them on a comal, which is basically a large wood-fired oven or clay pan that is commonly used in Restaurants in Tulum, throughout the Riviera Maya, and beyond.


Poc Chuc

Dating back to the days long before refrigeration, poc chuc is a distinctly Yucatecan signature Mayan dish that combines slow-cooked pork preserved with salt, along with sour orange juice and vinegar to control the saltiness. The sour orange juice adds a freshness to the salted pork, giving it a tangy flavor, and the dish is usually finished with onions that are sautéed with coriander and a hint of sugar, along with a side of beans and perhaps avocado. A real crowd pleaser, variations of poc chuc are still served on many a Mayan Mexican food menu in Tulum and the Riviera Maya today!


Tamales - traditional food in tulum

No discussion about traditional Mayan cuisine and Mayan food history would be complete without mentioning tamales a traditional food in Tulum. Most often made using harina (corn flour) and filled with chicken, pork, vegetables and/or cheese, tamales are wrapped in banana or plantain leaves then steamed before they are unwrapped and served with salsa. In some parts of Tulum, local women can still be seen walking through town with a basket of fragrant tamales for sale, but they were also an essential part of Maya cuisine long before the Spanish invasion, serving as a staple food during Mayan holidays and festivals and even appearing on ancient glyphs and other excavated archaeological treasures.


Want to know more about dining in Tulum at KASA Hotel Parota? Click here to see KOCINA Restaurant and Bar’s modern Mexican food menu, ingredient philosophy and more.