Comida Yucateca

Hipil

Hipil: is a form of Maya textile and tunic or blouse worn by indigenous Mayan

Papad zules

Papad zules: Papadzules (Spanish pronunciation:
<ˌpapaˈtsules>) (Mexican Spanish, from Mayan IPA: <papatsʼu:les>) is a traditional dish from the Yucatan Peninsula resembling enchiladas. In its simplest form it consists of corn tortillas dipped in a sauce of pepita (pumpkin seeds) filled with hard-boiled eggs, and garnished with a cooked tomato-chile sauce.

Xilbalba

Xibalba: In Maya mythology, Xibalba ( /ʃɪˈbɒlbə/), roughly translated as "place of fear",<1> is the name of the underworld, ruled by Maya Death Gods and their helpers. In Yucatec, it was known as Metnal. In the 16th-century Verapaz, the entrance to Xibalba was traditionally held to be a cave in the vicinity of Cobán, Guatemala.
According to some of the K'iche' Maya presently living in the vicinity, the area is still associated with death. Cave systems in nearby Belize have also been referred to as the entrance to Xibalba as well the just discover cenote in Chiche-Itza.

Henequen

Henequen: Henequen (Agave fourcroydes Lem.) is an agave whose leaves yield a fiber also called henequen which is suitable for rope and twine, but not of as high a quality as sisal. Alternative spellings are Henequin and Heniquen. It is the major plantation fiber agave of eastern
Mexico, being grown extensively in Yucatán, Veracruz, and southern Tamaulipas.
It is also used to make Licor del henequén, a traditional Mexican alcoholic drink.The plant appears as a rosette of sword-shaped leaves 1.2 to 1.8 meters long, growing out of a thick stem that may reach 1.7 meters (5 ft). The leaves have regularly spaced teeth 3-6 mm long, and a terminal spine 2-3 cm long.Like the sisal, A. fourcroydes is a sterile hybrid; the ovaries never produce seeds.
The plant does produce bulbils that may be planted, but commercial growers
prefer to use the frequent suckers, which develop more quickly.

Tacos de cochinita pibil

Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península. Preparation of traditional
cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is
wrapped in banana leaf.

Cenote
Deep well that historically had been used by the Mayans as a site for sacrifices to Chac, the rain god.