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| · | La Ruta Maya |
| · | La Ruta de Los Pantanos |
| · | La Ruta del Cacao |
| · | La Ruta de Las Sierras |
| · | Food of the Gods Culinary Tour |
| · | Birthplace of Chocolate |
| · | Mystery of Comalcalco Ruins |
| · | Chocolate Hacienda |
| · | Ancestral Drinks, POZOL |
| · | Fiestas |
| · | Traditional Dress |
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Southern Mexico Tours
Chiapas and Yucatan Peninsula
Chiapas and Yucatan Peninsula
"FOOD of the GODS"...
TABASCO CACAO and CULINARY TOUR
TABASCO CACAO and CULINARY TOUR
The Focus of this tour is on the people, the rich cuisine and Theobroma cacao " THE FOOD OF THE GODS ". The history of food and drink has only recently become a popular subject at least in the western world. The Culinary history has long been left to amateur enthusiasts of one food or another as well as drink and cuisine. This is certainly the case with chocolate and of cacao the material from which it is dervived.
Westerners usually think of chocolate as a solid sweetened form but the truth is that for ninety percent of the known history of chocolate it has been used in form of a drink.
It is difficult to imagine how the white pulp covered seeds could be turned into what we know as chocolate. To understand the process of turning this brown seed into the form we know as chocolate and the true history of cacao " www.mayatabasco.com/chocolate.html ".
The TRUE origin of processed chocolate lies with the Olmec in the lowlands of what is today the State of Tabasco in South Central Mexico.
Tabasco produces the majority of cacao in the Republic of Mexico and plays a major role in the life of Tabasqueñas, it is subject of pride and used in many of their regional foods. The major use for chocolate is in drinking form using it for Pozol, Agua de Cacao, Chorote. It is also used in cooking, not not only sweet deserts but with (as in Oaxaca) molés. It is cultivated by large and small cacao plantations and is exported as well as used in artesinal chocolate.
During The " Tabasco Cacao and Culinary Tour " you will not only participate in the Harvesting and Processing of cacao into chocolate but you will learn the art of Tabasco Cuisine by a hands on method. The Traditional dishes as well as regional Mexican dishes, the delicious Tabasco Tamale, and many uses of cacao will all be taught by the native women of Tabasco, with knowledge of centuries old recipes and methods of cooking. We will also visit and cook with the women of the indigenous villages in the area and eat at the area's local top end restaurants serving typical Tabasco Cuisine.
The Artisans of Tabasco will demonstrate the art of Jicara carving, Jicara is a small coconut or hollow gourd, plentiful in the area. Elaborate hand carvings. It is traditionally used to drink Pozol. Enjoy also folklorico dancers and the famous drumming,Tamborileros. During the week you will take part in a ceremony by an authentic local Maya Shaman and witness fantastic Fire Dancers.
Your lodging will be in local Quintas for a very home like atmosphere, the Quinta will be for your exclusive use during the week......email us for itinerary and options in pricing.
LIMITED SPACE
Westerners usually think of chocolate as a solid sweetened form but the truth is that for ninety percent of the known history of chocolate it has been used in form of a drink.
It is difficult to imagine how the white pulp covered seeds could be turned into what we know as chocolate. To understand the process of turning this brown seed into the form we know as chocolate and the true history of cacao " www.mayatabasco.com/chocolate.html ".
The TRUE origin of processed chocolate lies with the Olmec in the lowlands of what is today the State of Tabasco in South Central Mexico.
Tabasco produces the majority of cacao in the Republic of Mexico and plays a major role in the life of Tabasqueñas, it is subject of pride and used in many of their regional foods. The major use for chocolate is in drinking form using it for Pozol, Agua de Cacao, Chorote. It is also used in cooking, not not only sweet deserts but with (as in Oaxaca) molés. It is cultivated by large and small cacao plantations and is exported as well as used in artesinal chocolate.
During The " Tabasco Cacao and Culinary Tour " you will not only participate in the Harvesting and Processing of cacao into chocolate but you will learn the art of Tabasco Cuisine by a hands on method. The Traditional dishes as well as regional Mexican dishes, the delicious Tabasco Tamale, and many uses of cacao will all be taught by the native women of Tabasco, with knowledge of centuries old recipes and methods of cooking. We will also visit and cook with the women of the indigenous villages in the area and eat at the area's local top end restaurants serving typical Tabasco Cuisine.
The Artisans of Tabasco will demonstrate the art of Jicara carving, Jicara is a small coconut or hollow gourd, plentiful in the area. Elaborate hand carvings. It is traditionally used to drink Pozol. Enjoy also folklorico dancers and the famous drumming,Tamborileros. During the week you will take part in a ceremony by an authentic local Maya Shaman and witness fantastic Fire Dancers.
Your lodging will be in local Quintas for a very home like atmosphere, the Quinta will be for your exclusive use during the week......email us for itinerary and options in pricing.
LIMITED SPACE
The beginnings of Chocolate
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MAYA TABASCO is the leading professional provider who you can rely on to provide you with the most complete Mexico Tour Experience .
Molés
Salsas
Mondongo
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TAMALES WRAPPED IN TÓ LEAVES, for Day of The DEAD
Indigenious cooking
MEXICAN MARKET woman's head covered to ward off evil spirtits
Fresh Chilies
Peaches,Tomato and Chili
COMING SOON TASTE OF THE MAYA..The culinary art of the Yucatan!!!!
TO BE HELD IN MERIDA, YUCATAN
Register NOW for the May 2008 Cacao Festival and Harvest, plus the TABASCO Culinary Classes..... Maximum of 18 people!!!
TO BE HELD IN MERIDA, YUCATAN
Register NOW for the May 2008 Cacao Festival and Harvest, plus the TABASCO Culinary Classes..... Maximum of 18 people!!!
The traditional food of Yucatan reflects the mixture of Hispanic and Mayan cultures. The exquisite flavor of Yucatecan cuisine eminates from traditional recipes and fresh ingredients.
Maize, or corn is an essential component of Yucatecan dishes, and is consumed in abundance. Some typical dishes such as lime soup, papadzul and Motul-style eggs all use fried tortillas in their preparation; other dishes such as the panucho or dzotolbichay are prepared with masa, or the tortilla dough. Turkey is also used widely in Yucatecan cuisine, and is the basic ingredient of a wide variety of succulent traditional dishes.
Mayatabasco presents Yucatan Culinary Tours where one can enjoy learning the art of preparing all kinds of food, from the most elemental and economic to the most sophisticated and elegant. Information at info@mayatabasco.com
Maize, or corn is an essential component of Yucatecan dishes, and is consumed in abundance. Some typical dishes such as lime soup, papadzul and Motul-style eggs all use fried tortillas in their preparation; other dishes such as the panucho or dzotolbichay are prepared with masa, or the tortilla dough. Turkey is also used widely in Yucatecan cuisine, and is the basic ingredient of a wide variety of succulent traditional dishes.
Mayatabasco presents Yucatan Culinary Tours where one can enjoy learning the art of preparing all kinds of food, from the most elemental and economic to the most sophisticated and elegant. Information at info@mayatabasco.com
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