Sous Chef ‘Maya Mike’ will cook you a traditional ‘Cochinita Pibil’. In Mayan Ketchi, pibil means buried and that describes exactly how this dish is prepared. The whole pig is marinated in oranges, garlic and red annato recado from Mike’s village, then wrapped in banana leaves. After that, the pig is ‘buried’ and slow cooked for about 12 hours. The pibil will be served with tortillas, hand made by Marivel who will assist Mike. An assortment of salsas, salads, roasted vegetables, and a host of other condiments will also be served.
For people that don’t do pork, we’ll prepare some poultry in the same traditional way, and for an appetizer we’ll serve Gibnut Tamales.
Of course, chocolate along with avocado is the ‘gold’ in Mayan history so we’ll make a ‘less traditional’ Avocado Cheese Cake as well as Smokey Chocolate Mousse, using traditionally made Mayan chocolate.
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