(tapping) - when i was in the quintanaroo state of mexico, one of the things i was most excited to do was experience and eat ancient mayan food, so we rented a van and drove to chunhuhub,
map of bali & lombok, a small mayan village deepin the yucatan peninsula known for preservingmayan cultural traditions. if you love chocolate, corntortillas, or guacamole, you, well actually wehave the mayans to thank.
in this video i'm takingyou on a culinary experience where we'll cook and eattraditional mayan food, and wow, is it fascinating. (mellow music) okay, we're all loaded up in the car, and by the way, meet myfriend, my buddy carlos. we're traveling with carlosand his wife and armando. ying and micah are all in the back. so we're driving to a place,it's called chunhuhub.
i think that's how you, it's fully mayan, but it's about a two and a half hour drive from playa del carmen, so we're gonna just follow the map into the jungle. we're on our way. carlos, listo? - do it. listo, vamanos. - vamanos.
just stopping quickly toget some gas to fill up. been driving for about an hour and a half. we have reached a place it'scalled felipe carrillo puerto. wow, it's been gorgeous so far. we're really getting off the beaten path. oh yeah, what is that? (speaking foreign language) there's a very nice lady whois serving, como se llama? - panuchos.
- [mark] panuchos. - [carlos] panuchos. - ah, panuchos, they look like a little, almost like a tostadawrapper on the bottom and then topped with, it looks like topped with chicken and avocado, lettuce, and there might be somebeans on the inside, yeah? thanks, man. - [carlos] todo buenas, man.
- here it is, my panucho,it's a little breakfast snack. que paso? - panucho. (panucho crunching) mm. yeah. it's really good. a little bit cold, butit's kinda cold outside. possibly on the inside, maybe it's beans,
but it's just a very thinlayer on the inside there. but that kind of gives it anice kind of different texture and flavor to the wholelittle handheld treat. - [wife] did you want another, carlos? - [carlos] hmm? - this was a much neededlittle road snack. and we have about 40 minutes to go. we made it to chunhuhub. the place that we're goingto do the mayan cooking
and to eat is just down the road. i think it's about a 10minute ride from this town but this is a very off thebeaten path destination. oh, i need to stretch. that was almost a three hour drive from playa del carmen,but we have arrived. this is actually a whole eco lodge, but they also preserve mayan culture here, so we're gonna see it, have a chance
to watch traditional mayancooking and to eat mayan food coming up very soon. we're literally likesomewhere in the center of the yucatan peninsula. we're right on the border, kind of close between quintana roo thestate and yucatan state. gracias. it's some kind of a citrus,i think orange juice. a type of, mm, but it has like a,
almost like a bitter smell to it. slightly. oh! oh, that is wonderful. it's like a cross between,tastes like lime-y yet orange-y at the same time. it's delicious. naranja agria. it was a sour orange.
okay, so we're just walkingback into the garden and into the compound. it's beautiful back here, it's just a fruit and vegetable paradise. (upbeat music) oh like a tamales pib, ah. this is the traditional mayan milpa, which is a, it's likea whole garden complex, self-sufficient, vegetables and fruit
and cooking and i think you, anyway, this is the milpa, and they just started the fire, you can see the logs are burning and then there's a bunch ofrocks on top that we're gonna, i think we're gonna cooksome things underground, and it's called a pib. hola. - hola.
buen dia. - [mark] buenas dias. - [man] okay. - [man] it's very traditional. - [mark] okay. - [man] she was saying when she was a kid, she didn't like it because it was like so traditional back then. - this is absolutely beautiful
to see the mayan food culture like this. right now they are working on preparing a few different types of tamales, which are traditionalin the mayan culture. after they finishedwrapping all of the tamales in, there's both banana leaf packets, and another type of leaf. this is the, oh, this is the,it's called the hoja santa, and this is another leafthat they're wrapping
some of the tamales in, but then right outside is where the pib, it's like an undergroundoven, where they dig a hole and then they burn wood, andthen they put hot rocks on top, that's outside, that'sbeing lit right now, that's getting ready for the preparation. i'm just getting hungrier by the second. but i am so excited. - another dish that they're making
is called cochinita pibil, and it's a pork dish which is marinated in a bunch of spices,they just showed it to me. they have already pre-marinated it because they say ittakes a very long time. but you'll find that dish across mexico, but they are tellingus that a lot of times it's not made the traditional way anymore. it's originally from theyucatan peninsula area,
it's a mayan dish, and they're going to be cooking it underground in that oven, the traditional way, sowe're gonna have a chance to try the authentic version. wow that feels, it's so hot, the immense heat coming off of it. something i have to share with you that's really, really cool, though, is you can't really see it right now
but i might have gotten a shot earlier where the sticks, the wood, was covering this entire ground pit, and then the rocks were on top and then they lit the wood on fire and they say that theyknow that the fire is ready to start cooking whenthe rocks break the wood because the wood has burned enough, and then the rocks falldown to the ground,
and so they have just fallen. we were actually in the hut,we could hear like crack, and the sticks broke,and in traditional mayan they called in wood in fire, and this is a very authentic way to cook traditional mayan food. there's another version that she's making that's unlike anything i've ever seen. it almost looks like a potpie or like a giant muffin,
but she takes some of the masa, she makes it into a little cup, then she adds in some ofthis, kind of orange-y, i'm not totally sure what it is yet, sauce and then she adds insome chicken, and then tops it, and then pats down somemore masa, corn meal mixture and then tops it with a lid and then wraps it upinto a banana leaf packet and that's another type of mayan tamale
that we're going to try today. (spoon scraping and food sizzling) - [man] this one is tox-sel. - tox-sel. - [man] tox-sel. - and it's the white beans,but so cool how she made it. they took a rock directly out of the pib, stuck it into the pot with the beans, and you could immediately hear it
just hissing as it cooked. you can smell the, you can seethe smoke pouring off of it, it smelled so good, probablybecause it's burning with the spices as well. that's really cool to watch. awesome method of cooking. (fire popping) they took out all the wood whichis burning right over here. you do not want to fall into this pit
or you would be roasted. oh and now some giant,looks like some type of palm are being covered, covering the pit. (palms rustling) (metal creaking) every now and then, youcan hear like a little, a little explosion under there maybe some, a rock exploding, maybesome food exploding. that is gonna bake forabout an hour and a half.
that is a mayan feast cooking underground. i can't wait! as we're waiting for thepib to finish cooking we're actually gonna have a snack and so she's making freshtortillas and that's just masa, i asked her what's in it,it's just pure, raw corn pounded with water, that's it, and then she makes itinto a tortilla shape. she puts in onto thehot griddle over fire,
and we're gonna eat these fresh tortillas along with that tox-sel,which is what she cooked with that lava rock, that hot stone which she mixed in with those beans. this is gonna be our appetizer. it has this unbelievable,i'm getting the steam, i'm bathing in the steam because i want to because it smells so good. it's like this really unique,
almost, i guess roasted garlic, but it's like a really umami smell coming off of those beans. it's really, really unique. muchas gracias. these are ultra fresh tortillas right of the griddle. when you take one out of that little gourd they're steaming hot, andthen you put some of the,
i remembered the name,it's called tok-sel, and you put some of those beans, oh, by the way, that unique aroma and ingredient in those beans,they said is pumpkin seed which is ground up andput inside those beans, and then a little bit of salsa on top, you wrap this up, alittle taco, and, okay. oh. oh, those beans are amazing!
it's so smoky, like, intensesmokiness from that rock, but then you do tastethat variation of flavor from those pumpkin seedswhich has a little bit of a, kind of earthy, kind of, almost like smoky meat kind of flavor to those beans. that is incredible. that's a two biter. - [man] what is it?
- [woman] achiote. - [mark] can i see that? - [man] it takes a while. - oh, they wanted to show us the plant, kind of red-orange color and they use that in a lot of dishes. oh yeah, it has a littlebit of a taste, like a... a little floral-y, floraltaste, maybe a little, but very light though.
so we've got about an hour and a half to wait for the food to cook. so we are just gonna take it easy. micah is loving it here. the breeze, the shade,the natural fresh air. and yeah, this is great. we're just going to relaxuntil the food is ready, until the mayan feast is ready. oh, micah, look at thesegiant lemons, or limes?
- [woman] no, it's orange. - no, i don't think it's orange. that was a long wait, but it's time. (shovel scraping) look at that steam just coming out now. you can still feel the heat of those rocks coming out even after two hours of baking, but as soon as he tookoff those palm leaves you get this eruption oflike roasted leaf aroma,
baked and steamed all in there. i am so excited right now, and they have a wholereally nice dining room but the light is alittle bit dark in there, so i thought it would beperfect to sit outside, sit within the milpa,sit within the garden that we've been cooking in and that we have just been hanging out in. the food looks absolutely incredible.
i gotta start eating immediately. i absolutely have to beginwith the cochinita pibil. it's a piece of pork,with all that spice on it. you can see all that red-orange color which came from that spice that we, that flower thing that we checked out, and you can see all the juicesat the bottom of that plate. this is just, i bet it's tender, and just loaded with flavor.
oh, look at how tender that is! (laughs) oh, wow. i think there's some reddried chile in there. but you can taste that little fruit. kind of almost has a, a citrus-y,peppery component to it. okay and she said it would be best to eat it with tortillasand some of the onions. that sauce will absolutely blow your mind.
and the tenderness of that pork and that just caked on spice. oh wow, it's unbelievably good. put this into a tortilla. i'm gonna add on some of thecebollas, some of the onions, which they look very purple, and maybe they're marinated in something? and then finally i willadd on some of the roasted hot chile sauce, shesaid it's muy picante,
which is very spicy. which i need. (slurping and chewing) (laughing) unbelievable. that pork, the sour vinegaredonions, pickled onions, it tastes like burnt chiles. yeah, they do have a kick to them. excellent.
insane, with those freshly made tortillas. absolutely amazing. it's absolutely stunning. so incredibly good. okay, so we've got allthree different types of tamales on this plate. this is that giant likecupcake, wow, that's heavy! this is that giant one, and this one is a variation with the beans.
i think those same whitebeans on the inside, and then this one is quitean amazing looking one, and something like i've never seen before wrapped up in multiple leaves. there's beans in the middlewith masa around it as well. okay, i'm just going toreach in with my hands here and try a piece of this, wow, that's a, that looks very hearty. oh, it's still so hot.
and then it's wrapped in that leaf, which is called hoja santa. (bird calling) mm, mm. so it's, i mean it's alittle bit on the dry side because it's so starchy and somany beans and corn in there, but the flavor, i love the flavor. i think the unique thingthat i can immediately taste is that one leaf, hoja santa, which has a,
not really bitter, well, slightly bitter, very green tasting, and very unique. but then you've got the creamy beans, you've got the very fine corn paste. mm, and that leaf justkeeps on giving flavor. okay, i'm gonna addsome of the tomato salsa onto this for next, this is theone she says goes with this. (birds chirping) it's a little bit dry,but i really like it.
i'm gonna revolve theplate and i'm gonna try the giant one too whichis filled with meat. so i gotta unravel this, and this also has that orange coloring, seasoning to it as well. that jungle seasoning. let's break into this. oh, yeah, it's just full of meat. oh, and all that orange sauce,take a look inside of that.
and all of that masa, that thick masa. okay i'm gonna take a center bite so i get a lot of that orange sauce and some of that chicken as well. i got a little bit of allthe components on this bite. mm, again you can taste that little orange-red fruit in there. it has a little bit of a peppery taste. i mean, it's mild in flavor,but you can just taste
the naturalness of it. the chicken, the corn,that fruit in there. it's like warming, it'shearty, it's filling, it's nutritious. it's awesome food. okay, and now i havethe final tamale to try which is this other one, and yeah, just, i lovehow everything is natural, all the ingredients are natural,
all the ingredients are from right here. it's eco-friendly, it's traditional, this is ancient cooking,and this is cooking using the land, ancient mayan food, and it's absolutely superb. oh, so the same type ofbeans with the pumpkin seeds except this time it'sbeen cooked underground and wrapped in that masa. mm, the flavor is awesome.
again, i do like it witha little bit of sauce because it's kind of dry. but that's just hearty, filling, mayan, delicious natural food. that's outstanding. that is so incredibly good. oh wow, that masa is extremely heavy. i'm very full after that meal, but it was, yeah it was delicious.
i loved learning about mayan culture and learning about the food, how some of the traditionalmayan dishes are cooked and then trying them. the pork, the cochinitapibil, was insanely good. the tamales were all veryunique and also very good but very, very filling, and everyone here, they've been so nice to us, they're so warm, they're so generous.
yeah, they're very, very nice people, and this is just, it's such a cool place. you can come here, it's right, i mean it's a little, it's quitea ways off the beaten path, and that's what makes itso amazing here as well. you can come here, you can learn about traditional mayan culture, you can eat, you can cook. this place is an entireeco lodge, and it's called
kiichipam k'aax, and iwill have all the details of this place and allthe information you need about coming here in thedescription box below. it's been a fantastic time here. i've thoroughly enjoyed it. i've learned so much aboutthe yucatan peninsula and mayan culture, justfrom one day spending here and learning about the food. i want to say a hugethank you to everyone here
for their extreme generosityand yeah, it's been a privilege to have a chance to hangout here and eat mayan food. and i want to say a huge thank you to you for watching this video. please remember to give it athumbs up if you enjoyed it. leave a comment below,i'd love to hear from you and also, remember to click subscribe. i'm gonna be publishing lotsmore food and travel videos. and also click that little bell icon,
that way you'll get notifiedof any future videos, and all future videos that i publish. thanks again for watching. i will see you on the next video.
(tapping) - when i was in the quintanaroo state of mexico, one of the things i was most excited to do was experience and eat ancient mayan food, so we rented a van and drove to chunhuhub,
map of bali & lombok, a small mayan village deepin the yucatan peninsula known for preservingmayan cultural traditions. if you love chocolate, corntortillas, or guacamole, you, well actually wehave the mayans to thank.
in this video i'm takingyou on a culinary experience where we'll cook and eattraditional mayan food, and wow, is it fascinating. (mellow music) okay, we're all loaded up in the car, and by the way, meet myfriend, my buddy carlos. we're traveling with carlosand his wife and armando. ying and micah are all in the back. so we're driving to a place,it's called chunhuhub.
i think that's how you, it's fully mayan, but it's about a two and a half hour drive from playa del carmen, so we're gonna just follow the map into the jungle. we're on our way. carlos, listo? - do it. listo, vamanos. - vamanos.
just stopping quickly toget some gas to fill up. been driving for about an hour and a half. we have reached a place it'scalled felipe carrillo puerto. wow, it's been gorgeous so far. we're really getting off the beaten path. oh yeah, what is that? (speaking foreign language) there's a very nice lady whois serving, como se llama? - panuchos.
- [mark] panuchos. - [carlos] panuchos. - ah, panuchos, they look like a little, almost like a tostadawrapper on the bottom and then topped with, it looks like topped with chicken and avocado, lettuce, and there might be somebeans on the inside, yeah? thanks, man. - [carlos] todo buenas, man.
- here it is, my panucho,it's a little breakfast snack. que paso? - panucho. (panucho crunching) mm. yeah. it's really good. a little bit cold, butit's kinda cold outside. possibly on the inside, maybe it's beans,
but it's just a very thinlayer on the inside there. but that kind of gives it anice kind of different texture and flavor to the wholelittle handheld treat. - [wife] did you want another, carlos? - [carlos] hmm? - this was a much neededlittle road snack. and we have about 40 minutes to go. we made it to chunhuhub. the place that we're goingto do the mayan cooking
and to eat is just down the road. i think it's about a 10minute ride from this town but this is a very off thebeaten path destination. oh, i need to stretch. that was almost a three hour drive from playa del carmen,but we have arrived. this is actually a whole eco lodge, but they also preserve mayan culture here, so we're gonna see it, have a chance
to watch traditional mayancooking and to eat mayan food coming up very soon. we're literally likesomewhere in the center of the yucatan peninsula. we're right on the border, kind of close between quintana roo thestate and yucatan state. gracias. it's some kind of a citrus,i think orange juice. a type of, mm, but it has like a,
almost like a bitter smell to it. slightly. oh! oh, that is wonderful. it's like a cross between,tastes like lime-y yet orange-y at the same time. it's delicious. naranja agria. it was a sour orange.
okay, so we're just walkingback into the garden and into the compound. it's beautiful back here, it's just a fruit and vegetable paradise. (upbeat music) oh like a tamales pib, ah. this is the traditional mayan milpa, which is a, it's likea whole garden complex, self-sufficient, vegetables and fruit
and cooking and i think you, anyway, this is the milpa, and they just started the fire, you can see the logs are burning and then there's a bunch ofrocks on top that we're gonna, i think we're gonna cooksome things underground, and it's called a pib. hola. - hola.
buen dia. - [mark] buenas dias. - [man] okay. - [man] it's very traditional. - [mark] okay. - [man] she was saying when she was a kid, she didn't like it because it was like so traditional back then. - this is absolutely beautiful
to see the mayan food culture like this. right now they are working on preparing a few different types of tamales, which are traditionalin the mayan culture. after they finishedwrapping all of the tamales in, there's both banana leaf packets, and another type of leaf. this is the, oh, this is the,it's called the hoja santa, and this is another leafthat they're wrapping
some of the tamales in, but then right outside is where the pib, it's like an undergroundoven, where they dig a hole and then they burn wood, andthen they put hot rocks on top, that's outside, that'sbeing lit right now, that's getting ready for the preparation. i'm just getting hungrier by the second. but i am so excited. - another dish that they're making
is called cochinita pibil, and it's a pork dish which is marinated in a bunch of spices,they just showed it to me. they have already pre-marinated it because they say ittakes a very long time. but you'll find that dish across mexico, but they are tellingus that a lot of times it's not made the traditional way anymore. it's originally from theyucatan peninsula area,
it's a mayan dish, and they're going to be cooking it underground in that oven, the traditional way, sowe're gonna have a chance to try the authentic version. wow that feels, it's so hot, the immense heat coming off of it. something i have to share with you that's really, really cool, though, is you can't really see it right now
but i might have gotten a shot earlier where the sticks, the wood, was covering this entire ground pit, and then the rocks were on top and then they lit the wood on fire and they say that theyknow that the fire is ready to start cooking whenthe rocks break the wood because the wood has burned enough, and then the rocks falldown to the ground,
and so they have just fallen. we were actually in the hut,we could hear like crack, and the sticks broke,and in traditional mayan they called in wood in fire, and this is a very authentic way to cook traditional mayan food. there's another version that she's making that's unlike anything i've ever seen. it almost looks like a potpie or like a giant muffin,
but she takes some of the masa, she makes it into a little cup, then she adds in some ofthis, kind of orange-y, i'm not totally sure what it is yet, sauce and then she adds insome chicken, and then tops it, and then pats down somemore masa, corn meal mixture and then tops it with a lid and then wraps it upinto a banana leaf packet and that's another type of mayan tamale
that we're going to try today. (spoon scraping and food sizzling) - [man] this one is tox-sel. - tox-sel. - [man] tox-sel. - and it's the white beans,but so cool how she made it. they took a rock directly out of the pib, stuck it into the pot with the beans, and you could immediately hear it
just hissing as it cooked. you can smell the, you can seethe smoke pouring off of it, it smelled so good, probablybecause it's burning with the spices as well. that's really cool to watch. awesome method of cooking. (fire popping) they took out all the wood whichis burning right over here. you do not want to fall into this pit
or you would be roasted. oh and now some giant,looks like some type of palm are being covered, covering the pit. (palms rustling) (metal creaking) every now and then, youcan hear like a little, a little explosion under there maybe some, a rock exploding, maybesome food exploding. that is gonna bake forabout an hour and a half.
that is a mayan feast cooking underground. i can't wait! as we're waiting for thepib to finish cooking we're actually gonna have a snack and so she's making freshtortillas and that's just masa, i asked her what's in it,it's just pure, raw corn pounded with water, that's it, and then she makes itinto a tortilla shape. she puts in onto thehot griddle over fire,
and we're gonna eat these fresh tortillas along with that tox-sel,which is what she cooked with that lava rock, that hot stone which she mixed in with those beans. this is gonna be our appetizer. it has this unbelievable,i'm getting the steam, i'm bathing in the steam because i want to because it smells so good. it's like this really unique,
almost, i guess roasted garlic, but it's like a really umami smell coming off of those beans. it's really, really unique. muchas gracias. these are ultra fresh tortillas right of the griddle. when you take one out of that little gourd they're steaming hot, andthen you put some of the,
i remembered the name,it's called tok-sel, and you put some of those beans, oh, by the way, that unique aroma and ingredient in those beans,they said is pumpkin seed which is ground up andput inside those beans, and then a little bit of salsa on top, you wrap this up, alittle taco, and, okay. oh. oh, those beans are amazing!
it's so smoky, like, intensesmokiness from that rock, but then you do tastethat variation of flavor from those pumpkin seedswhich has a little bit of a, kind of earthy, kind of, almost like smoky meat kind of flavor to those beans. that is incredible. that's a two biter. - [man] what is it?
- [woman] achiote. - [mark] can i see that? - [man] it takes a while. - oh, they wanted to show us the plant, kind of red-orange color and they use that in a lot of dishes. oh yeah, it has a littlebit of a taste, like a... a little floral-y, floraltaste, maybe a little, but very light though.
so we've got about an hour and a half to wait for the food to cook. so we are just gonna take it easy. micah is loving it here. the breeze, the shade,the natural fresh air. and yeah, this is great. we're just going to relaxuntil the food is ready, until the mayan feast is ready. oh, micah, look at thesegiant lemons, or limes?
- [woman] no, it's orange. - no, i don't think it's orange. that was a long wait, but it's time. (shovel scraping) look at that steam just coming out now. you can still feel the heat of those rocks coming out even after two hours of baking, but as soon as he tookoff those palm leaves you get this eruption oflike roasted leaf aroma,
baked and steamed all in there. i am so excited right now, and they have a wholereally nice dining room but the light is alittle bit dark in there, so i thought it would beperfect to sit outside, sit within the milpa,sit within the garden that we've been cooking in and that we have just been hanging out in. the food looks absolutely incredible.
i gotta start eating immediately. i absolutely have to beginwith the cochinita pibil. it's a piece of pork,with all that spice on it. you can see all that red-orange color which came from that spice that we, that flower thing that we checked out, and you can see all the juicesat the bottom of that plate. this is just, i bet it's tender, and just loaded with flavor.
oh, look at how tender that is! (laughs) oh, wow. i think there's some reddried chile in there. but you can taste that little fruit. kind of almost has a, a citrus-y,peppery component to it. okay and she said it would be best to eat it with tortillasand some of the onions. that sauce will absolutely blow your mind.
and the tenderness of that pork and that just caked on spice. oh wow, it's unbelievably good. put this into a tortilla. i'm gonna add on some of thecebollas, some of the onions, which they look very purple, and maybe they're marinated in something? and then finally i willadd on some of the roasted hot chile sauce, shesaid it's muy picante,
which is very spicy. which i need. (slurping and chewing) (laughing) unbelievable. that pork, the sour vinegaredonions, pickled onions, it tastes like burnt chiles. yeah, they do have a kick to them. excellent.
insane, with those freshly made tortillas. absolutely amazing. it's absolutely stunning. so incredibly good. okay, so we've got allthree different types of tamales on this plate. this is that giant likecupcake, wow, that's heavy! this is that giant one, and this one is a variation with the beans.
i think those same whitebeans on the inside, and then this one is quitean amazing looking one, and something like i've never seen before wrapped up in multiple leaves. there's beans in the middlewith masa around it as well. okay, i'm just going toreach in with my hands here and try a piece of this, wow, that's a, that looks very hearty. oh, it's still so hot.
and then it's wrapped in that leaf, which is called hoja santa. (bird calling) mm, mm. so it's, i mean it's alittle bit on the dry side because it's so starchy and somany beans and corn in there, but the flavor, i love the flavor. i think the unique thingthat i can immediately taste is that one leaf, hoja santa, which has a,
not really bitter, well, slightly bitter, very green tasting, and very unique. but then you've got the creamy beans, you've got the very fine corn paste. mm, and that leaf justkeeps on giving flavor. okay, i'm gonna addsome of the tomato salsa onto this for next, this is theone she says goes with this. (birds chirping) it's a little bit dry,but i really like it.
i'm gonna revolve theplate and i'm gonna try the giant one too whichis filled with meat. so i gotta unravel this, and this also has that orange coloring, seasoning to it as well. that jungle seasoning. let's break into this. oh, yeah, it's just full of meat. oh, and all that orange sauce,take a look inside of that.
and all of that masa, that thick masa. okay i'm gonna take a center bite so i get a lot of that orange sauce and some of that chicken as well. i got a little bit of allthe components on this bite. mm, again you can taste that little orange-red fruit in there. it has a little bit of a peppery taste. i mean, it's mild in flavor,but you can just taste
the naturalness of it. the chicken, the corn,that fruit in there. it's like warming, it'shearty, it's filling, it's nutritious. it's awesome food. okay, and now i havethe final tamale to try which is this other one, and yeah, just, i lovehow everything is natural, all the ingredients are natural,
all the ingredients are from right here. it's eco-friendly, it's traditional, this is ancient cooking,and this is cooking using the land, ancient mayan food, and it's absolutely superb. oh, so the same type ofbeans with the pumpkin seeds except this time it'sbeen cooked underground and wrapped in that masa. mm, the flavor is awesome.
again, i do like it witha little bit of sauce because it's kind of dry. but that's just hearty, filling, mayan, delicious natural food. that's outstanding. that is so incredibly good. oh wow, that masa is extremely heavy. i'm very full after that meal, but it was, yeah it was delicious.
i loved learning about mayan culture and learning about the food, how some of the traditionalmayan dishes are cooked and then trying them. the pork, the cochinitapibil, was insanely good. the tamales were all veryunique and also very good but very, very filling, and everyone here, they've been so nice to us, they're so warm, they're so generous.
yeah, they're very, very nice people, and this is just, it's such a cool place. you can come here, it's right, i mean it's a little, it's quitea ways off the beaten path, and that's what makes itso amazing here as well. you can come here, you can learn about traditional mayan culture, you can eat, you can cook. this place is an entireeco lodge, and it's called
kiichipam k'aax, and iwill have all the details of this place and allthe information you need about coming here in thedescription box below. it's been a fantastic time here. i've thoroughly enjoyed it. i've learned so much aboutthe yucatan peninsula and mayan culture, justfrom one day spending here and learning about the food. i want to say a hugethank you to everyone here
for their extreme generosityand yeah, it's been a privilege to have a chance to hangout here and eat mayan food. and i want to say a huge thank you to you for watching this video. please remember to give it athumbs up if you enjoyed it. leave a comment below,i'd love to hear from you and also, remember to click subscribe. i'm gonna be publishing lotsmore food and travel videos. and also click that little bell icon,
that way you'll get notifiedof any future videos, and all future videos that i publish. thanks again for watching. i will see you on the next video.