On the Yucatán Peninsula in Mexico, they hold fast to their distinct Maya culture.
The Yucatán Peninsula pulls away from the rest of Mexico, stretching like a turtle head into the Caribbean Sea. It wants to go its own way, and when it comes to food Yucatecans do. They hold fast to their distinct Maya culture.The Maya of pre-Columbian days are right there: Pibil is still a way of life, as are barbacoas . Pibil, barbacoa, charring, smoking, sour oranges, limes, habanero peppers, vanilla , recado sauces and achiote — all Maya.
Snow Colbeck of Nelson, co-owner of Zorba Beach Homes, bonded with Tulum as the daughter of former hippies who sailed into this paradise in the early 2000s. They bought property and spent winters camping on the beach, eventually building rental accommodations. Santoyo Macedo has a map in her mind to the best and freshest ingredients in Tulum. I’m a sidekick to this Energizer Bunny as she zips around shopping for a lunch she’s going to cook for us. On her list: fish, masa, achiote paste , produce, and one bottle of beer.
At the fishmongers and, uh oh. Closed! A hurried phone call and we’re in the back of a super bustling seafood restaurant buying grouper caught that morning for ceviche, fish taco, and a Yucatecan style fish. Mexican women like Santoyo Macedo are the treasurers of Mexican history through the cooking techniques, ingredients and traditional dishes passed down through generations.
Related Back at the villa, she’s multi-tasking, making fish tacos, salsa, ceviche, taco chips, guacamole, and a Yucatan fish. For the latter, she marinates it a sauce achiote paste, apple cider, tomato, garlic, fresh oregano, salt and pepper .
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