Carolina in Merida 2009: Indiana Jones and the Mayan Underworld

Tuesday, March 17, 2009

Indiana Jones and the Mayan Underworld

Monday was a holiday here, so Emily and I decided to have one last and final Indiana Jones quest before we left... and what better way to do that than to go to the caves at Calcehtok? We woke up early in the morning and caught a ride with some of Emily's friends from work. The caves are not too far outside of Merida, so we were there before we knew it.

We had several options for tours, and we opted for the 'Extreme.' Even this tour can extend anywhere from two to EIGHT hours in length. Since there are several exits, the guide told us that we could go in and just... see how we were feeling. We ended up staying under for about three and a half hours. We climbed straight down a ladder into the caverns below. After about twenty minutes of walking, things got a bit... small.

After that point, it was all crouching, and hands-and-knees... and then chest-to-the-floor crawling. We scaled a rock wall with a rope... and slid down a giant rock formation into a cavern below. There was no lighting within the caverns... just the flashlights we held. We saw all sorts of rock formations, some of which were completely made from quartz.

We also got to see quite a bit of Mayan artifacts. The guide told us all sorts of stories about ancient Mayan rituals that took place inside the caverns. He told us that he believed the aluxes (uh-LOO-shez) still live there, and swore that he had seen glimpses of them before. The aluxes are small dwarf-like beings that are the ancestors of the Mayans. They live in the trees and caves and nooks of the world and can cause all manners of mischief. People still make offerings to them so that they will bring luck instead of trouble, and seeing an alux can be really good... or really bad.

There were vampire bats galore, so you had to watch out for the occasional puddle of blood mixed with guano on the floor if you were walking below a nest. The deeper into the caves we went, the more bats there were. There were times when we had to crawl through piles of bat guano to get where we needed to go. I just stopped knowing what was mud at that point... and what was something else!

It was fun... but I think I have never needed a shower more in my life. I was COVERED in mud and guano. I could hardly believe how filthy I was... and it wasn't cute either. After three hours of Lara Croft-ing it, I was ready to be out of there... but I didn't feel too bad wanting to leave. I am sure Indiana does not PREFER to be crawling through bat guano!

No comments:

Post a Comment

Yucatec Recipe of the Week

Gorditas de Nata (Sweet Bread)

1 kilo (2.2 lbs) white flour
1 Tbsp refined sugar
1/4 tsp baking powder
Grated rind of two limones (or 1 lemon)
5 eggs
1 cup nata (you can buy a liter of raw milk and boil it, taking off the nata [skin] to use in this recipe)

Put the flour, sugar, baking powder, and grated citrus rind on a clean surface (a cookie sheet or a clean table). Mix together well. Add the two eggs and the nata. Knead until it no longer sticks to your hands. If it continues to be sticky, add a bit more flour. Allow the dough to rest at room temperature for 20 minutes. Make small balls (about 2" in diameter), flour a cutting board or cookie sheet and roll out the balls with a rolling pin until they're about 1/2" thick. Cook them over low heat on a very lightly greased (with butter) griddle until they puff up, turning them once. These gorditas de nata should be light golden brown on both sides when they're done.
Eat while hot, they're best right off the griddle.

____________________

Cochinita Pibil (Yucatec Pork Roast)

2 pounds pork butt roast with bone
2 tablespoons achiote paste
1/3 cup orange juice
2/3 cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
1/2 cup red wine vinegar
2 red onions, sliced into rings

Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

____________________

Sopa de Lima (Lime Soup)

1 (3 lb) chicken, cut up
2 (3/4 lb) chicken, cut up
2 quarts water
1 bunch parsley, tied
12 peppercorns
1 celery
1 large onion
1 1/2 teaspoons salt
1/2 teaspoon thyme or Mexican oregano
2 teaspoons vegetable oil
1 medium onion
1 bell pepper
2 cups chopped tomatoes, peeled and seeded first
4 medium carrots
2 limes
3 teaspoons parsley or cilantro
salt and pepper
1 bag tortilla chips, baked
8 lime slices

In a large pot or dutch oven combine chicken pieces, water, parsley, pepercorns, celery, onion quarters, salt and thyme or oregano. Bring to a boil then reduce to a simmer and cook until chicken is tender-around 1 1/2 hours-skim fat. Remove from heat and remove chicken-cool and de-bone and skin. Strain and reserve broth (a few layers of wet cheesecloth would be fine). In the same pot heat the veg oil, add the onions and peppers and saute for 5 minutes or until tender. Add the tomatoes and carrots and cook for 5 more minutes. Add the reserved broth, squeeze in the lime juice and then throw in the lime halves. Stir in the parsley, season with salt and pepper and simmer for 45 minutes. Add the chicken and heat until the soup bubbles. Taste and adjust seasonings. Set out bowls-up to 8 and add 6-8 tortilla chips to them, ladle soup and add a slice of lime to each.

____________________

Enchiladas Poblanos

4 Fresh white corn tortillas
3 Medium sized poblano peppers
1/4 Cup milk
4 Tbsp butter
2 Tbsp flour
1 Cup heavy cream
3/4 Cup grated cheddar cheese (at least, probably more)
1 Smallish white onion, chopped
1 Medium jalapeño
Salt and pepper to taste

Turn the oven to broil. Wash, dry, and then rub the poblanos with olive oil. Place them in a pan in the oven until they begin to blister and then turn black. When one side does this, turn them over to do the other. Remove them and let cool. They will be full of steam and very hot to begin with. Peel the skin off the peppers. Cut off the tops, open them up and scrape out the seeds and any non-green matter that adheres to the inside. Prepare one medium size jalapeño. Place the poblanos in a blender with the milk. Puree. Add the jalapeño and puree. Melt 4 tablespoons of butter in a small sauce pan and add 2 tablespoons of flour to thicken. Add the pureed pepper mixture to the butter & flour. Mix and then add the cream. Cook over low heat until thick and bubbly. Add salt to taste. Once the sauce is finished, it can be set aside until needed.

Place the tortillas between damp paper towels and microwave for about 1 minute. Be careful. They, too, will be steamy. Take an 8x8 inch pyrex plate, or other suitable oven dish, and spray with Pam. Take one tortilla and ladle some of the sauce across it. Add some of the onion and cheese. Fold and place in the dish. Repeat with the other tortillas. Pour the remainder of the sauce over the enchiladas and then add the remaining cheese and onion (if any). It will look like this, Heat in a 350º oven until the cheese is melted and the enchiladas are heated through. Serve with more warm tortillas and taco chips. Serves 2.

____________________

Mama's Nameless Yummy Dessert Recipe

Cake:
2 eggs (both yolk and white)
6 egg yolks
4 tablespoons of flour
2 teaspoons of baking powder

Sauce:
2 cups water
2 cups sugar
2 cups orange juice

To make the cake, gently mix all ingredients. Grease a pot and pour the mix in, then cover it with foil. Heat a good amount of water in a larger pot until it is boiling, then place the smaller pot filled with mix inside. Cook for about 20 minutes, or until firm. Extract cake and put in a deep dish.For sauce, heat water and sugar over the stove. Boil until it thickens slightly. Let concoction cool then mix in orange juice and pour over the cake. Chill overnight!

____________________

Poc Chuc

6 blade pork steaks 1/4 - 1/2 inch thick and 10 - 12 oz. each

Marinade:
16 ounce Sour Orange juice or 50% mix regular Orange juice/Lime
Juice
1 1/2 ounces achiote paste available at Mexican Stores
2 teaspoons kosher salt or to taste
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of black pepper

Salsa:
5 medium purple onions very thinly sliced
8 ounces white vinegar
1 bunch of cilantro chopped
salt and pepper to taste
OPTIONAL: habanero chile roasted and finely chopped (makes very
hot salsa).

Blend all marinade ingredients in blender or food processor.
Marinate pork at least 3 hours but no more than 8 hours.
Bring water to boil in deep saucepan. Add onions and blanch
for 1 minute. Drain and place in stainless steel bowl. Toss with
vinegar, cilantro, chile, salt and pepper. Grill pork steaks on
barbecue till just cooked through.

____________________

PANCAKES (Marquesita Style)
Marquesitas are a carnival food here. It is basically a waffle cone type roll that contains cheese and some sort of sweet ingredient. The recipe for the marquesita batter is a giant secret to all who do not sell them, so here I give you the pancake version, which maintains the flavor :)

-pancakes (sweetened and with vanilla)
-waffle cones
-any of the following syrups: chocalate, caramel, nutella

Make pancakes as you normally would, though be sure that they are sweetened and contain some vanilla. Once cooked, crush a waffle cone on top of the pancake. Garnish with Edam cheese and put any of the above syrups on top to get that yummy marquesita flavor!

P.S: My favorite is the caramel... by far!!!

____________________

Shredded Chicken Tostadas
(simple, but AMAZING flavor!)

1 roasted chicken
2 tomatoes
1 white onion
2 tbsp vegetable oil

Take the chicken and pull it apart into little pieces. Dice up tomato and onion and put it all into a saucepan with vegetable oil. Stir fry until browned.

Serve on tostadas. Put a layer of refried beans on the tostada and put the shredded chicken concoction on top. NOTE: if you like spicy, delicious with habañero sauce on top

____________________

Black Refried Beans (Frijoles)

Ingredients

2 (32-ounce) cans black beans, rinsed and drained (or prepare dry beans as directed on the back of the bag)
2 cups water
3 tablespoons lard or vegetable oil
1 large onion, diced
1 1/2 teaspoons salt
1 tablespoon cumin
chili powder to taste
1/8 teaspoon pepper

Directions:
Puree 2 cans of black beans in 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.

____________________

Huevos Montuleños
(Montuleño Eggs)

Take the following ingredients and pile them together in the order shown below!

parmesan cheese
1/2 cup tomato sauce
1 fried egg
1/2 black refried beans
1 tostada

iBUEN PROBECHO!
(Enjoy your meal!)

Carolina in Merida 2009

Tuesday, March 17, 2009

Indiana Jones and the Mayan Underworld

No comments:

Post a Comment

About Me

THE JOHN-CURTISS TICKER

Yucatec Recipe of the Week

Blog Archive

Followers