Showing posts with label Merida. Show all posts
Showing posts with label Merida. Show all posts

Friday, November 13, 2020

THE MAGIC OF YUCATÁN'S MARKETPLACE AND CUISINE

 


If you've traveled to Mexico, you know Mexican food has more flare than just a bite at Taco Bell or a mere plate of enchiladas, rice, and beans. On Mexico's dueling coasts, one is bombarded with a potpourri of seafood, from shrimp and lobster to delectable fresh fish—bonito, dorado, albacore—the likes you've never tasted elsewhere. And in the country's vast interior, every city and pueblo boasts their own local ingredients, depending on what is grown or hunted nearby, using unique herbs, spicy peppers, and recipes from centuries back. Mexican food, especially in Mexico, is a wondrous jolt to the senses.



MAYA AND THE YUCATÁN

Nowhere is the food of Mexico more unique than on the Yucatán Peninsula where the Maya culture reigns. Though inland and other coastal areas employ the triumvirate of corn (maize), beans, and squash, paying homage to Aztec culture, these are also basic foods on the Peninsula. Because the Yucatán was a land apart for centuries, a near sovereign nation, even after the Spanish invasion until the 1700s it carried on in the Maya tradition, employing its own unique set of condiments, plants and vegetables given the region's bountiful resources. Vanilla, cacao, salt, achiote, allspice, a plethora of unique fruits, and as everywhere else in Mexico, chiles, brought in through trade with the Antilles.


Geography played a part in the exclusion of Yucatecan food from foods elsewhere in the country. At one time considered an island, and finally known to be a peninsula, it remained distanced from mainland Mexico by rugged terrain and vast jungles. So thick were they that when Spanish conquistadores led by Cortes went searching for a supposed city of gold (near Mexico's southern border) they rode within one hundred kilometers of the pyramid site Palenque, having no clue they had passed near the outskirts of one of the Maya's greatest ceremonial centers. 


YUCATECAN FOOD—A WORLD APART


Because of its solitaire status, Yucatecan food is not considered to be Mexican food, and Yucatecans will proudly tell you so. As the 19th century progressed, it became easier for wealthy Peninsula locals to travel to Cuba or even Europe rather than to mainland Mexico, so limited was the transportation in between. With newly acquired status as the world's main supplier of henequen, the material used for the popular Panama hat, Merida's fortunes grew, ushering in a new privileged class. The city had a European vibe rather than Mexican. With a trans-Atlantic port at Progreso, twenty miles from Merida, goods were carried  to and from the European continent, and the population grew accustomed to not only European fashions but new flavors and spices, amplifying the evolution of Yucatecan cooking.


THE MARKETPLACE

Inventive cooking techniques fall on the broad shoulders of a proud and inventive people who defined a different type of cooking from that of their inland neighbors: the Maya, who have inhabited the Peninsula for millennia. In the past forty years, famous chefs have visited the region to learn more about the distinctive fare developed by them.  In Mexico and the Yucatán, the beginning of every meal begins with a trip to the local market or mercado—be it the tiniest of pueblos or a thriving city like Merida, capitol of Yucatán. The bustling, thriving Merida mercado covers 156,000 square feet and boasts over two thousand vendors, serving one hundred thousand customers daily. 


The original market consisted of vendors selling on the steps of government buildings in the main zocalo in the 1700s. Eventually it moved to its present location in 1949, and was named after Mayor Lucas de Galvez. Everything from fruits, nuts, meats, fish, vegetables, pots and pans, utensils and knives, hammocks, clothing, poultry, pets, machinery and more is sold, beginning daily at 5 a.m.

YUCATECAN STAPLES

The basis for Yucatecan cooking consists of four staples: Recados, the curries of Mexico—exotic blends of spices made into paste or powder and used to flavor savory dishes; beans in some shape or form; salsas to add a piquant jolt to the food, and pork lard, which is flavorful, their form of an oil, and not as toxic as one might think.

In cooking, the Maya often smoke foods, either as a preservative or flavoring, in chiles, meat and fish. Underground "ovens" are used, or p'bil, where the meat is covered in banana leaves, dropped into a pit and cooked for hours on end. Barbacoas are used, a rack above a fire, for roasting, and of course steaming in pots or directly placed in hot ashes is also common.


FAVORITE DISHES

Some of my favorite Yucatecan dishes are cochinita pibil—pork marinated with achiote and wrapped in banana leaves, then put into a pit for hours (known also as pulled pork); salbutes—hand-sized tortillas with shredded turkey and cabbage, pickled onion on top, and avocado slice; grilled chicken marinated in achiote and sour oranges; and one I long to taste—Pavo and relleno negro—wild turkey stuffed with chopped sausage, chicken livers and a hardboiled egg in a black relleno sauce. That is yet to come.



According to food maven Martha Stewart, Yucatecan food may be the world's first fusion cuisine. Makes me hungry just thinking about it!

For more information on my writing, check out my website at www.jeaninekitchel.com. My first book, a travel memoir titled Where the Sky is Born: Living in the Land of the Maya is available on Amazon, as is Maya 2012 Revealed: Demystifying the Prophecy, which is a journalistic overview of the 2012 calendar phenomenon. Books two and three of my Wheels Up cartel trilogy, Wheels Up—A Novel of Drugs, Cartels and Survival and Tulum Takedown are also available on Amazon. Subscribe above to keep up to date with further blogs on Mexico and the Maya and the Yucatán.


Friday, October 30, 2020

THE MAYA EXPLORER WHO BOUGHT THE CHICHEN ITZA PYRAMIDS

 


Few explorers can live up to the image of Edward Herbert Thompson. Made notorious after dredging Chichen Itza's sacred cenote in 1904, Thompson's dashing and dramatic exploits lasted more than three decades.


Born in Massachusetts in 1856, he followed in the footsteps of the Yucatán's first known explorers, John Lloyd Stephens and artist Frederick Catherwood who co-authored Incidents of Travel in Yucatán. Shortly after publication of this instant 1843 bestseller, the Caste War of Yucatán broke out limiting access to the peninsula's finest pyramid sites, closing borders to all but indigenous Maya for 60 years.




Thompson, appointed archeological consul to the Yucatán in 1895, was one of the first explorers to tread the land after the war began. His work as an anthropologist began in 1879 when he published a highly unscientific article for Popular Mechanic, titled "Atlantis: Not a Myth," which attempted to link Socrates' lost continent with the rediscovered Maya. Though he later disclaimed his outlandish theory, the article gained him notoriety and attracted the attention of the American Antiquarian Society, whose vice-president lobbied the senate to appoint Thompson as American consul to Mexico.


YUCATÁN CONSUL


As the youngest consul ever, Thompson's post included the Mexican states of Yucatán and Campache which he used as jumping off spots for further pyramid exploration. With his wife Henrietta and their two-month old daughter, they headed south in 1895.


He passed several months in Merida where he began the process of befriending local Maya, so to better study their legends, psychology and language. He traveled widely in those early months, trekking to all known ancient cities—well over one hundred—to familiarize himself with the ruins and the lay of the land. He learned to travel light, unlike other explorers, and adapted his ways to the Maya way of life.


Although his adventures would leave a physical mark on the man—an encounter with a poison trap in the jungle left him lame in one leg—his archeological fame soared. He was known for two coups: his first, the purchase of 100 square miles of Chichen Itza which included the ruins and a Spanish plantation house, through the auspices of Chicago meat packing magnate, Allison Armour. When the Mexican government finally caught wind of the sale, they negated the transaction, but allowed him to camp out on the premises. During his excavations, he used Chichen Itza's famous "Nunnery" as bedroom and office.


SACRED CENOTE AT CHICHEN ITZA





But the height of his fame came from his second coup: dredging the cenote at Chichen Itza. From his earliest excursion to the site, he admitted he had an uncanny draw to the sacred cenote and his initial interest was further spurred on as he read texts and documents about it. As all but three Maya codices or paperback books had been destroyed by fire by a Spanish bishop, Diego de Landa, in the early 1500s, little information on the early Maya existed.


After his destruction of the written Mayan language, along with countless statues and religious artifacts, the king of Spain ordered de Landa to write a history of the Maya and their culture. Thompson read de Landa's account of the Chichen Itza cenote which explained that during times of drought or strife, priests and commoners made pilgrimages to the cenote to appease the gods they believed lived in the water's depths. De Landa's account stated maidens and captive warriors were thrown into the well as sacrifices. He also added it was customary for ornaments, household items, and gold to also be thrown in to appease the gods by commoners and hierarchy alike.


Thompson took the priest's account as fact and implemented a plan to dive the cenote. For this he needed to invent a diving apparatus. He headed back to the US to solicit funds, then traveled to Boston where he took deep sea diving lessons for two months. While in Boston he developed a dredging bucket with steel cables, a derrick and a 30-foot swinging boom for the project. He had it crated up and shipped it all south.


Within weeks he was training local Maya to assist him in what everyone considered to be a maniac's misadventure. After setting up his materials, he dredged through thick silt for a month, coming up empty. At last he pulled an unrecognizable mucky substance to the surface. He dried it and attempted to burn it, discovering it was Maya incense, or copal, used in religious ceremonies. With this discovery, he knew he was on the brink of a major finding.



TREASURE HUNT


Two days later his efforts were rewarded. Piece after piece of long-awaited treasure was dredged up. Thompson succeeded in bringing forth vases, ornaments, and obsidian knives. But the large bucket on his equipment kept dropping items, and he knew to better search the cenote he'd have to dive it himself. In the States he'd been introduced to a Greek diver. He enlisted the man's talents and two weeks later they had rigged up waterproof canvas outfits with 30-pound copper helmets and plate glass goggles and air valves. The two dove into the cenote and pulled up amazing treasures—figures representing Maya gods, gold discs, jade, and the clincher—human skeletons.

Thompson's discovery put the Maya back on the world explorers' map. He had proof that humans had been sacrificed at Chichen Itza. Young women had been hurled by priests into a dismal pool as offerings to their gods, and now the explorer had the skeletal remains to prove it.





Ironically, Thompson's score threatened to jeopardize his standing in the archeological community as it was later discovered he had sent many of the dredged artifacts secretly in diplomatic pouches to the Peabody in Boston where most remain to this day, far from the Yucatán. But such was Thompson's stature that even this revelation did not diminish his professional standing, when all was said and done.


HOW THE PYRAMIDS WERE BUILT




Thompson also discovered how the Maya built the pyramids. Near Chichen Itza he found shallow quarries with worked veins of sascab, the lime gravel mixture the Maya used as mortar. Scattered around the area he found hammer stones of calcite, pecking stones of flint, and smoothing stones that were most likely used to produce flat surfaces on walls. Even though ancient Maya craftsmen had no metal tools, his discovery of the quarry and tool remnants assisted scientists in determining how the Maya created the pyramids without the use of metal. Thompson also found chisels of nephrite, a less valuable source of jade, and as a test, he used one to carve his own name onto an ancient stone to prove it could be done.


Thompson went on to discover an ancient Maya 'date' stone, later named the Tablet of the Initial Series, which served in deciphering dates of Chichen Itza's classic period for cryptographers. His exploits were those of an intrepid explorer. His continued determination throughout his near 40-year tenure in the Yucatán helped unravel the secrets of a great civilization.




After his explorations were wrapped up, Thompson wrote People of the Serpent in 1932 detailing his time exploring in the Yucatán.  He died in 1935 in New Jersey. 


After writing this article I was approached by great grandchildren of Edward Herbert Thompson and communicated with them about their great grandfather. It was thrilling, to know that his relatives still live in Piste, the small community adjacent to Chichen Itza. 


For more information on my writing, check out my website at www.jeaninekitchel.com. My first book, a travel memoir titled Where the Sky is Born: Living in the Land of the Maya is available on Amazon, as is Maya 2012 Revealed: Demystifying the Prophecy, which is a journalistic overview of the 2012 calendar phenomenon. Books two and three of my Wheels Up cartel trilogy, Wheels Up—A Novel of Drugs, Cartels and Survival and Tulum Takedown are also available on Amazon. Subscribe above to keep up to date with further blogs on Mexico and the Maya and the Yucatán.