Prehispanic Cooking Lessons

Pre-Hispanic purification traditions, household and gastronomic delicacies of Indigenous peoples still seduce our minds.

Because of this reason our new tour consists of 2 most mysterious indigenous rituals – purification and live experience of Pre-Hispanic period through traditional pre-Hispanic cuisine.

You will have a unique possibility to participate in Temazcal ritual – ancient purification ritual of Mesoamerican peoples.

«Temazcal» can be translated from Nahuátl as «House of Steam Bath». Steam bath filled with fragrance of exotic herbs always was the place of purification and healing for a lot of generations of Indigenous peoples in Mesoamerica.

The first part of the ritual is carried out by a shaman by the fire. He addresses to the memory of ancient lava rocks, which incandesce on fire. These stones fill the steam bath with heat and therapeutic properties.

Then guests are invited to experience 4 purification stages: with the help of the wind, water, earth and fire.

After the ritual all the guests can relax in the hammocks and experience facials and body masks.

The most interesting part of the tour is open air dinner by the fire. You will enjoy a special menu that will help you to reach back into 500 years ago. You will also get to know more about pre-Hispanic life and gastronomy.

You will see the cookware that is still popular in some Mexican houses: a molcajete – a stone tool, an anafre – a small baker used for strong traditional drinks and famous tortillas preparation, a metate – a ground stone tool used for processing grain and seeds. In traditional Mesoamerican culture, metates were typically used by women who would grind calcified maize and other organic materials during food preparation.

Fogon – «a kitchen altar» – is a household keeper of Maya. Using it you will be able to cook tortillas and fill them with grasshoppers and Oaxaca cheese.

And this is only a small part of what you can brag being back home. Tell your friends that you have been to time machine and tried pre-Hispanic cuisine: «Poc Chuc» – yucatecan grilled pork, «cochinita pibil» – a traditional Mexican slow-roasted pork dish wrapped in banana leaf, «sopa de lima» – spicy chicken soup with fresh lemon juice, «botana» or «garnachas» – roasted meat with avocado, «queso relleno» – cheese filled with meat and spices, cream soup with cilantro, «salbutes» or «panuchos» – different flour tortillas filled with beans, cheese, pork pieces and onion.

We highly recommend this tour for everybody who is an expert in historical facts and wants to plunge headlong into the past.