A look at traditional Mayan gastronomy

The most important elements of the food of Mayan families at the community level are: corn, beans, pumpkin and chili, as well as various products used to complement the different dishes. 

At present, communities have access to a wide variety of food products offered on the market, but food made from local flora and fauna products obtained from the local environment still persists.

The onsikil bi buul or bean pipián (seed salsa) is one of many foods typical of the communities of the central Mayan area.

Products such as pumpkin seeds, beans and plums are the main ingredients required to prepare them.

• 250g ground pumpkin seeds
• 1 kg beans
• 1 kg green courtyard plum
• ½ cup corn masa dough
• 3 red tomatoes
• 1 bunch oregano
• 1 garlic clove
• 6 grains of allspice
• 15g of normal pepper
• 1 purple onion
• 200g of achiote (annatto)
• 1 habanero courtyard chili

First, the achiote (annatto) is left to soak in a bowl to release its color. The bean is also cleaned.

Then the bean is placed in the pot with 3 cups water over a low heat.

Then, the pumpkin seeds are prepared in the comal (griddle) until they are toasted.

When the beans are half-cooked, add salt to taste, then leave it to boil for 10 minutes and in the meantime grind the seeds along with the garlic, peppers and oregano. 

Once finished mixing, leave it to soak for later straining and adding to the beans.

Strain the achiote (annatto). Add the chopped onion, tomato and plum to the beans. Leave it to boil 30 minutes

Finally, add water to the masa dough to break it down and cook it inside the pot. Keep it moving with a wooden stick (juuyub) so that the food keeps cooking.

Leave the dish to boil until it absorbs the seasoning. In the meantime, toast the habanero chili in the comal (griddle) to spice up the food.

It is commonplace for families to accompany theonsikil bi bu'ul with handmade tortillas or tortillas toasted on the stove.
Enjoy your meal!