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By Mayt\u00e9 Rodr\u00edguez Cedillo<\/strong><\/p>\n Mexico Traveler<\/strong> was invited to attend a special dinner where we had an opportunity to savor some of Yucatan\u2019s most succulent dishes, such as pulpo in recado<\/em> negro, cochinita pibil, relleno negro and masapan de almendra, all in honor of the newly launched \u201cYucatan is Flavor\u201d campaign by our friend, the brilliant, Minister of Tourism of Yucatan, Ms. Michelle Fridman.\u00a0 Honored also by the presence of Mexico\u2019s Consulate General Mr. Carlos Gonzalez Gutierrez and chefs Flor Granados and Pedro Medina.\u00a0 The celebration took place yesterday at the House of Mexico in Balboa Park.<\/p>\n \u201cThe Year of Yucatecan Gastronomy\u201d places our food as part of the axis of our promotional campaign\u201d said Michelle Fridman, Minister of Tourism. \u201cThe Yucatan\u2019s history goes back to the big bang and forward to the Maya to today. We have hundreds of years in flora, fauna, people, and food is always part what is happening here. There is no better way to narrate the identity and history of Yucatan than in its flavors and gastronomy.\u201d<\/p>\n Yucatecan gastronomy is culturally rich in traditions that bring together Mayan, Spanish, Caribbean, Dutch and Lebanese influences. It mixes ingredients such as corn, tomato and beans, with endemic products such as habanero chili, sour orange, and the popular Achiote<\/em>, used to create a paste called recado<\/em> that is used in tamales and over all types of proteins, most popularly wild turkey and pig. This paste is made in various colors such as red, green and black.<\/p>\n Mexico\u2019s Yucatan Peninsula is known as the \u201cLand of the Maya\u201d and it stands as a tribute to one of the most prolific and fascinating civilizations the world has ever known. The ruins of complex ancient cities are scattered throughout dense jungles and lush rolling hillsides. And it\u2019s here where you\u2019ll find the magic and enchantment of the Mayan world at their most brilliant. Don\u2019t wait any longer, now is the time to experience this historical paradise.<\/p>\n Merida, Yucatan\u2019s capital city, is surrounded by one of the richest collections of ancient archaeo\u00adlogical sites found anywhere in the world.\u00a0 It\u2019s a true colonial gem\u2026 It was once the henequ\u00e9n<\/em> (a plant used to make rope among other textiles such as rugs) capi\u00adtal of the world, spawning an enormous number of grand working haciendas. The exporta\u00adtion of this natural fiber (or “green gold,” as it was called) brought tremendous wealth to Merida from the late 1800s thru the 1960\u2019s and what remains are fascinating remnants of an important time in Mexico\u2019s history. (Unfortunately, nylon and synthetic fibers put an end to this natural fiber.)<\/p>\n Merida was essentially \u201ccut off\u201d from mainland Mexico (rail and road links to Mexico City were not completed until the 1950’s), so it was easier for the city\u2019s wealthy landowners to travel by boat to the U.S., Cuba, and even Europe rather than trying to go to other parts of Mexico. The result: European in design, yet undeniably Mayan.<\/p>\n Horse drawn carriages carry visitors down tree-lined boulevards past a fascinating mixture of Spanish and French colonial architecture. Elaborate turn-of-the-century mansions still stand as a reminder of the wealth that began in the 16th<\/sup> century with the area\u2019s henequ\u00e9n<\/em> boom. A lot of these haciendas have now been turned into boutique hotels. The main avenue, Paseo de Montejo, has been compared to the Champs-\u00c9lys\u00e9es and is one of Mexico\u2019s most impressive streets.<\/p>\n Unique and spectacular, the state\u2019s geographical features alone are worth the trip \u2013 not to mention the fascinating surrounding area architecture such as Chich\u00e9n Itz\u00e1, Uxmal, Izamal, Celest\u00fan just to name a few.<\/p>\n So pack your bags… Yucatan Awaits with Open Arms and Warm Plates!<\/p>\n <\/p>\n #YucatanIsFlavor Mexico Traveler was invited to attend a special dinner where we had an opportunity to savor some of Yucatan\u2019s most succulent dishes, such as pulpo in recado negro, cochinita pibil, relleno negro and masapan de almendra, all in honor of the newly launched \u201cYucatan is Flavor\u201d campaign by our friend, the brilliant, Minister of Tourism of Yucatan, Ms. Michelle Fridman.<\/p>\n","protected":false},"author":2,"featured_media":2042,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[761],"tags":[],"yoast_head":"\n![\"Have](\"https:\/\/bajatraveler.com\/wp-content\/uploads\/2022\/07\/7.-WhatsApp-Image-2022-07-14-at-3.48.01-PM-2.jpeg\")
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\n#YucatanIsColor
\n#MexicoTraveler<\/p>\n","protected":false},"excerpt":{"rendered":"