At its roots, Mayan food, is simple peasant cooking-basic and intended for survival.  Maize was easy to grow and adaptable to almost any growing conditions, so corn was used in the daily diet. In the traditional Mayan manner, the ancient peoples understood even thousands of years ago how to prepare corn so that the most nutrients were released. With maize as the center of the Mayan food world, other ingredients were added to corn based tortillas, tamales, and corn dough foods.  Today’s unique dishes of the Yucatan are a combination of ancient Mayan cooking techniques, and new haute cuisine.

Jason and I experienced Mayan cuisine at Yaxche, located in downtown Playa Del Carmen. Yaxche is a very popular Mayan restaurant with an interior that has been designed with walls to replicate those of the nearby Mayan ruins at Tulum.

To say that the restaurant specialized in strictly Maya cuisine is not true. Some of the dishes like Maya tamales, are unchanged from those that have been served in this region for hundreds of years. Others, are innovative takes on traditional dishes – what the restaurant calls “Maya with a twist.” Although these dishes make use of authentic Maya condiments and spices, the modifications have created a unique, upscale Maya cuisine that is more accessible to foreign palates.

The menu, which is extensive, reads like an ancient archeological study with headings like “The Feast of the Jaguar”, “Offerings to the Gods”, and “Eternal Sacrifices.” I recommend Tsic, lobster chuncks marinated in orange juice, cumin, and chilies and served with avocado and tomato on a tortilla, and don’t might miss out on the flavors of the Kuts, crunchy duck tacos served with a cucumber and coriander sauce.

No matter what you order, you will be sampling a taste of history along with a great meal. You can’t go wrong with that.