Traditional chefs from Campeche
The heart of traditional Campeche gastronomy is not only in the ingredients and dishes, but in the chefs who keep the recipes alive with affection and dedication.
By Ministry of Culture of the Government of Mexico
Instituto Campecano de Cultura (Campeche Institute of Culture)
The Campeche gastronomy has a very special and well-defined personality, although for some it is somewhat unknown and even confused with the gastronomy of our neighboring state of Yucatan. This is because we share culinary basics inherited from our ancestors, the Mayans.
Cocinera tradicional con pibipollo by Rafael MenesesMinistry of Culture of the Government of Mexico
The varied food of the peninsular natives was enriched even more with the arrival of products from the old world and even from the Far East, with which the Campeche kitchen integrated those goods and even techniques that redefined the uses and customs of the diners, keeping their indigenous roots alive thanks to the role that women play in the transmission of such knowledge.
Cocinera con pibipollos by Rafael MenesesMinistry of Culture of the Government of Mexico
In this picture we can see a traditional chef preparing pibipollos (slow-roasted chicken) in Xcacoch, Hecelchakán, in Campeche.
La transmisión de los saberes by Rafael MenesesMinistry of Culture of the Government of Mexico
The transmission of knowledge is from generation to generation, as we see in this photograph of the traditional chef Juanita Segovia.
Guiso de calabaza frita by Rafael MenesesMinistry of Culture of the Government of Mexico
Juanita teaches us the fried pumpkin guiso (stew) she prepared. She will pass this recipe on to future generations.
For Mayan culture it is important to maintain a balance between the human being and the relationship with the lords of the mountain, the aluxes, the mythical guardians of the cornfields.
To do this, always before preparing a dish to be cooked in the pi'ib (underground oven) it is necessary to ask the lords of the four points of the compass for permission this request is of utmost importance to the community.
El relleno del pibipollo by Rafael MenesesMinistry of Culture of the Government of Mexico
The chefs keep the traditions alive through various traditional dishes.
Mujer armando el pibipollo by Rafael MenesesMinistry of Culture of the Government of Mexico
Many of these dishes date back to the Mayan communities from the pre-Hispanic era
Cocinera torteando 2 by Rafael MenesesMinistry of Culture of the Government of Mexico
Women prepare pimitos (tortillas) with chaya, a variety of thick tortilla mixed with chaya and fried.
Cocinera torteando by Rafael MenesesMinistry of Culture of the Government of Mexico
These traditional chefs come from Becal, Calkiní, Campeche.
Pimitos con huevo by Rafael MenesesMinistry of Culture of the Government of Mexico
The pimitos (tortillas) are accompanied with hard-boiled egg and chiltomate salsa (tomato and chili salsa).
To be a traditional chef, the traditional dress of women in the Yucatan Peninsula, the hipil, is not always worn.
Being a traditional chef involves the reproduction of the techniques learned by grandmothers, in order to keep the tradition alive.
Cocinera tradicional con calabazas by Rafael MenesesMinistry of Culture of the Government of Mexico
The Chiich or chi chí, grandmother, selling Xmejen k'úum, pumpkin to make a sweet offering for the Hanal Pixán, the Day of the Dead. This is how he welcomed me when I took the photo:
"Are you not going to bring your pumpkins for the sweet for the table of the deceased, boy?"
Anciano del mercado de Calkiní by Rafael MenesesMinistry of Culture of the Government of Mexico
The nool o nojoch yuum, grandfather, selling the harvest, habanero chili, xcatik chili, sweet chili, pumpkins, cucumbers, radishes, local lettuce and plantain.
Cocinera tradicional mirando a la milpa by Rafael MenesesMinistry of Culture of the Government of Mexico
Keeping alive the tradition, uses and customs of our indigenous peoples lies fundamentally in the hands of our grandmothers, who know the secrets and rituals of the art of cooking.
Instituto Campechano de Cultura (Campeche Institute of Culture)
Dirección de Investigación y Posgrado (Research and Postgraduate Directorate).
Escuela de gastronomía (School of gastronomy).
Mtro. Rafael Enrique Meneses López
Traditional chefs:
-Narcisa Ceh Kú.
-Margarita May Dzib.
-Orfa Naal Alcocer.
-Martina Ayil Cob.
-Nelsi Cruz Cuy.
-Silvia del Carmen Fernandez Pat.
-María Rosaura Uc Cauich.
