Thursday, November 29, 2012

Mayan Fin del Mundo Fest, Friday, Dec 21, 2012

Ix-chel Mayan goddess of birth and medicine

As many of you probably know, the world, according to the Mayan calender anyway, will come to a grinding halt on Friday, Dec 21st, 2012. In order to celebrate the festivities, supposedly caused by the earthquake gods, some close friends and I are throwing a 1st Annual Mayan Fin del Mundo Fest, and I'm cooking a menu of Mayan dishes that day to honor our apocalyptic sages. Here's the full menu, and over the next week I will post all of the recipes, in three parts.The beauty is that you don't have to do any clean up afterwards, because THE WORLD IS ENDING!

The 1st Annual Mayan Fin del Mundo Fiesta!
                      Friday, Dec. 21st, 2012

Noche Buena

La Paloma or “The Dove” -- blanco tequila, grapefruit juice, grapefruit bitters, lime juice, grapefruit-infused simple syrup, seltzer, salted rim

Sikil P'aak -- dip of roasted pumpkin seeds (pepitas) and charred tomatoes, tomatillos, chiles, garlic, and onion, with sour orange juice and chicken stock; to be eaten with tostados (totopos)

Sopa de Lima con Pavo y Chilmole -- Yucatecan lime soup with turkey and “burnt” chile paste: with carrot, onion, celery, garlic, turkey stock and meat, lime juice, cilantro, and avocado (recado negro/chilmole chile paste: charred arbol and ancho chiles, achiote paste, clove, allspice, pepper, oregano, cumin, lots of roasted garlic, vinegar)

Ensalada Zek -- Mandarin orange and jicama salad with cucumber, sour orange juice, olive oil, garlic, pequin chile powder

Zic de Carne – salpicón of shredded braised flank steak with scallion, garlic, chiles, green olives, radish, cilantro, and avocado, dressed with sour orange juice

Cebollas Encurtados -- Yucatecan pickled red onions with sour orange juice, charred garlic, güero chiles, allspice, clove, oregano, pepper


Cochinita Pibil -- pork shoulder marinated in achiote paste, sour orange juice, cumin, oregano, cinnamon, allspice, pepper, güero and habanero chiles; wrapped in banana leaves and slowly baked until falling-apart; eaten with tortillas


Lentejas Yucatecas -- brown lentils, onion, garlic, carrot, chayote squash, potato, tomato, chile, epazote, chicken stock

Arroz Verde -- rice sautéed with onion and garlic, cooked with roasted poblanos, lots of cilantro, parsley, lime zest, and chicken stock


Xnipec (aka “Dog's Nose” Salsa) -- fresh salsa of tomato, red onion, garlic, güero and habanero chile, sour orange juice, splash of vinegar, salt

K'uut Bi Ik -- pounded dried chile salsa of arbol and ancho chiles, charred onion and garlic, water, chicken stock, salt, pinch of sugar


Caballero Pobre – “Frenched” bread pudding with canela (Mexican cinnamon) syrup and pecans, drizzled with Mexican brandy butter sauce

Mexican brandy (Azteca de Oro or Don Pedro Reserva Especial) and strong coffee

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Mick Vann ©

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