“The sea is not an obstacle; it is a way to reach new horizons”. – Amyr Klink
This Post is a consequence of the book that I will publish in the coming weeks, entitled THE MAYAS: THE CULTURE OF THE 4 SEAS (1), and it is also a complement to Post MAGIC TREKKING. PART I, inviting you to walk on the sands of the beaches, including a gastronomic guide to the typical Mayan food.
When we refer to the seas, it immediately comes to mind -at least to me- the different dishes that are enjoyed in that region based on fish, shellfish and mollusks, from 4 seas; and that is why they are marine species that have some differences and therefore make up dissimilar recipes with extraordinary flavors.
Of course, our main theme is walking and therefore it is important to invite you to do this practice barefoot on the sand (Post WALKING BAREFOOT. PART I) on the beaches of the coasts of these 4 seas.
The Mayan region is surrounded by the following seas: the Gulf of Mexico, the Pacific Ocean, the Caribbean Sea and the Atlantic Ocean. “The Maya nation occupied, during the period of its maximum growth and extension (4th-10th centuries A.D.) a vast territory located in Mexico and Central America, about 135,000 square miles. This region included the entire Yucatan Peninsula and large areas of the Mexican states of Tabasco and Chiapas, large parts of Belize and Guatemala, as well as a part of Honduras and a small strip of El Salvador”. The Mayan Arch Route, p. 14 (2)
The Mexican states and the other countries of Central America, which today make up that ancient nation, are the following: Quintana Roo, Chiapas, Tabasco, Campeche, Yucatán, all belonging to Mexico; and the countries of Belize, Guatemala, Honduras and El Salvador, a geographical conformation that can be appreciated in the following image:
Geographical distribution of the Maya world by states and countries.
The Mayan nation is the only culture in the ancient world that when it settled in its territory could look out over four seas. At that time they were called as follows:
Pacific Ocean: The shores of the Pacific Ocean in the Chiapas region were called “Moch-Cuáan,” which can be translated as “the sea of reefs” or “the sea of big waves”.
Gulf of Mexico: The Gulf of Mexico was known as “Háaytza’an,” which means “the land of the sea” or “the land by the sea.”
Atlantic Ocean: The coastline of the sea off the coast of the state of Yucatán was known as “Kabáah,” which can be translated as “the seashore” or “the shore.”
Caribbean Sea: The Caribbean Sea was known as “Ekab,” which means “dark place” or “black water.”
The four seas are very distinct from each other, belonging to different oceanographic formations. These formations include underwater topography, ocean circulation, water temperature, current patterns (with the Gulf Stream and the Atlantic Current). These features influence and play an important role in the climate of the entire Maya region. The 4 seas interact with the region and influence the temperature and weather patterns associated with each of the 4 seas. There is also a difference in marine biodiversity and ecosystems vary between the 4 seas.
The Maya settled in this region of southeastern Mexico to communicate with and through them, which is why I have designated it as The Culture of the 4 Seas.
This nation developed significantly in all aspects, and from my personal point of view, the location of the lands that the ancient Mayas chose were determinant for their cultural development.
LENGTHS OF THE 4 RESPECTIVE COASTS
The extensions of each one of the coasts of these four seas that surround the Mayan region are quite large, which is why the communications that this nation had with the seas represented diverse activities. The coastal contacts of the Mayan region in those ancient times are the same that we can admire and enjoy today, being the following:
Pacific Ocean. It is located south of the Yucatan Peninsula. The coastal length in this area is 350 Miles.
Gulf of Mexico. It lies to the west of the Maya region. Its coastline, in the area corresponding to the Yucatan Peninsula, is approximately (385 Miles.
Atlantic Ocean. lies to the north of the Yucatan Peninsula. Its coastal development, in this area, is approximately 294 Miles.
Caribbean Sea. It is located to the east of the Mayan region. The Caribbean coast was the most important part of the Maya region. The coastal length is about 1,464 miles.
The total coastline of the Mayan region of the 4 surrounding seas is 2,493 miles. This distance of 2,500 miles gives us an idea of how important it was for the Maya to be located in this vast region.
The difference between the results of complete coastline 3062 Miles and effective coastline 2,493 Miles, comes from the following: All the coastlines of the states of Mexico are defined with 100% of their surrounding developments of the Mayan region, as is Belize; however, Guatemala and Honduras are counted with only 35% of their coastlines, and El Salvador with 40% of its coastlines.
Each zone of contact with these 4 different seas has shaped a different ecosystem.
ISLANDS IN THE 4 SEAS REGION
As important information, I will comment that there are several islands in this Mayan region of the 4 seas:
Campeche: 1) Isla Arena: It has a territorial extension of 25 Mi². It is located about 3 miles off the coast of Campeche; 2) Isla del Carmen, with a territorial extension of 618 Mi². It is located at a distance of approximately 0.9 miles from the coast.
Tabasco: There are no islands off the coast of Tabasco.
Yucatan: There are no islands off the coast of Yucatan.
Quintana Roo: 1) Cozumel Island: It has a territorial extension of 185 Mi². It is located about 12 miles off the coast; 2) Isla Holbox, off the coast of Quintana Roo in Mexico. The territorial extension of Isla Holbox is 15 Mi². It is located at a distance of about 6 miles from the coast of Quintana Roo, in the northern part of the Yucatan peninsula. Isla Holbox is known for its beautiful beaches and rich marine biodiversity; 3) Isla Mujeres: It has a territorial extension of 4 Mi². It is located at a distance of about 8 miles from the coast of Quintana Roo.
Archipelago of the Chetumal Bay Islands: This archipelago includes several islands, such as Isla Tamalcab, Isla del Angel, Isla Blanca and others. They are located in Chetumal Bay and lie off the coast of Quintana Roo.
Chiapas: There are no islands off the state of Chiapas.
COASTAL HABITATION AND/OR CEREMONIAL CENTRES
At the time before the arrival of the Spanish, at the beginning of the 16th century, the population of the Mayan nation was estimated at 15 million inhabitants.
In each zone of influence of the four seas, certain habitation and/or ceremonial centers could be found in their coastal areas. In some of these centers, rituals and ceremonies related to fishing and the seas were carried out. The most important of these centers, which still exist today, are mentioned below:
Tulum: Located on the Caribbean coast of the Yucatan Peninsula, Tulum was an ancient Mayan city with an important seaport. Ceremonies and rituals were performed here in honor of the aquatic deities, as well as to ask for protection and success in fishing.
Xcaret: Located in the Riviera Maya, near Playa del Carmen, Xcaret was an important Mayan ceremonial center and port. Rituals and offerings related to fishing and the seas were performed here, especially in honor of aquatic deities such as Ixchel and Chaac.
El Cuyo: Located on the northern coast of the Yucatan Peninsula, El Cuyo was a Mayan coastal settlement where fishing was traditionally practized. Here, Mayan fishermen performed rituals before setting sail, requesting the blessing of the deities for a successful catch.
Xcalak: Located on the southern coast of the Yucatan peninsula, near the border with Belize, Xcalak was an important fishing center for the ancient Maya. Rituals and ceremonies were held here to honor the aquatic deities and to ask for their protection in fishing.
Some dozens more settlements existed in the coastal areas of influence to these 4 seas, however, they are only archaeological areas, most of them.
MARKETS
In the Mayan civilization, markets were known as “k’íiwik” and were held in plazas or urban centers. Traders were highly respected and travelled long distances to exchange goods. Bartering was common, but also products such as coins, seashells or cacao were used as a means of exchange. The Maya traded a variety of foodstuffs, a diversity of textiles, obsidian, jade, precious feathers and a wide variety of other items.
In general, the great vendimias in pre-Hispanic markets were lively and vital events for the economy and culture of indigenous civilizations. These vendimias were not only opportunities for commercial exchange, but also moments of social and cultural encounter where knowledge, traditions and experiences were shared.
WHITE ROADS
The Mayan white roads (Post THE ANCIENT MAYAS AND THEIR WHITE ROADS. PART I) were the typical infrastructure that this people used to communicate from the habitational and ceremonial centers to the coastal points where they continued their journeys to transport their products to different points in their own region (cabotage and circumvallation) or outside of it to other towns (transoceanic journeys).
MAYAN GASTRONOMY
The names in Spanish and Mayan of the 30 most important stews of the ancient Maya, which are still prepared in this region, are:
1. Chak k’ích (stone broth): Soup made with fresh fish, Mayan herbs and vegetables, cooked directly on hot stones.
2. Chaya paak (Chaya pak): Stew of chaya leaves cooked with tomato, onion and Mayan spices.
3. U po’ot puk (Wild boar stew): Wild boar was a prized meat of the ancient Maya. To prepare this stew, chillies, garlic, onions, tomatoes and herbs such as coriander and oregano were used. The meat was cooked slowly until it was tender and full of flavor.
4. Chilmol (Chilmole): A dark stew made with pork or turkey meat, achiote, spices and corn dough, served on corn tortillas.
5. Chirmol: A traditional Mayan stew that included fish, such as mojarra, cooked with tomato, onion, chillies and coriander.
6. Kakik: A traditional Mayan broth made with turkey, but shrimp was also added for extra flavor.
7. Chochinita (Cochinita): Wild boar stew with chili, tomato, onion and Mayan spices, simmered over low heat.
8. k’óom (Seafood soup): A savoury broth prepared with a variety of seafood, such as shrimp, squid, mussels and fish, seasoned with traditional Mayan spices and herbs.
9. K’uutbil u koch (Cochinita pibil): A preparation of wild boar marinated in achiote and sour orange juice, wrapped in banana leaves and slowly cooked underground.
10. K’ak’ik (Chicken soup): Thick soup made with Creole chicken, spices, tomato and corn dough, seasoned with Mayan herbs and achiote.
11. K’iinich u po’ot (Spiced deer): This stew was prepared with venison, which was cooked with spices and local herbs. Ingredients such as chillies, garlic, onion and banana leaves could be added for flavor and aroma.
12. Kak’ik (Caldo de gallinácea): Soup made with Creole hen, spices, herbs and corn dough, seasoned with achiote.
13. Pepian (Pepian): Thick stew made with turkey meat, pumpkin seeds, chili, spices and traditional Mayan herbs.
14. Pibipool (Pibipollo): Stew wrapped in banana leaves, made with guajolote or creole chicken, achiote, spices and corn dough.
15. Pok chuk (Poc chuc): Wild boar fillets marinated in sour orange juice, grilled and served with onion and chili sauce.
16. K’uutbil u xikin (Pollo pibil): Chicken marinated in achiote and other seasonings, baked in banana leaves.
17. U po’ot ak (Adobo de pato): Duck stew was another popular dish among the Maya. The duck meat was cooked with a mixture of chillies, tomatoes, onion and garlic. Sometimes herbs such as epazote were also added to enhance the flavor.
18. K’oxk’ol (Puchero de tres carnes): Stew prepared with three types of meat (venison, wild boar and turkey), vegetables, spices and herbs, cooked slowly.
19. Tikin Xic: Fish, such as sea bass, is marinated with achiote, sour orange juice and spices, then wrapped in banana leaves and grilled.
20. Kib’ik (Stuffed cheese): Hollowed out cheese stuffed with turkey or wild boar meat, sultanas, olives and spices, bathed in tomato sauce.
21. K’ochob (White stuffing): Stew of wild boar or turkey meat with spices, wrapped in banana leaves and steamed.
22. U po’ot sibil (Rabbit stew): Rabbit was a commonly eaten meat by the Maya, and was prepared in tasty stews. It was cooked with chillies, tomatoes, onions, garlic and local herbs. Some variants could also include pumpkin and other vegetables.
23. K’ab kak (Black stuffing): Thick, dark stew made with creole hen or wild boar meat, spices, achiote and corn dough, served with corn tortillas.
24. Säbuts’ (Salbutes): Fried corn tortillas topped with shredded turkey meat, pickled onion, avocado and tomato sauce.
25. Sikil pak (Sikil paak): Sauce made of roasted and ground pumpkin seeds, to which shrimps or prawns were added, combined with tomato, chilli and other ingredients.
26. Ts’itun (Ceviche): A popular dish throughout the region, Mayan ceviche was prepared with fresh fish, such as sea bass or grouper, marinated in lemon or sour orange juice, mixed with onion, chili, coriander and tomato.
27. k’iin (Tamales de elote): Tamales made of tender corn dough wrapped in corn husks and steamed.
28. tzic ts’o’ot (Tzic de venado): Venison stew with achiote, chilli, tomato, onion and spices, slow cooked.
29. Xnipec tso’ob (turkey Xnipec): turkey stew with achiote, chilli, tomato, onion and spices.
30. Xoc-ch’ic: Marinated wild boar with a sauce made with various dried chillies.
The Spanish influence can be observed in certain dishes, as some of the original ingredients have been lost and replaced by others. Also, some of the main meats and fish have been modified at the present time, and we do not find wild boar in the cuisine of this Mayan region, as it has been replaced by pork. Nor are native chickens used in Mayan dishes, as they have been replaced by chicken. Deer has been replaced by beef, although it is still found in some typical dishes.
Independently of this invitation to enjoy Mayan gastronomy, our main purpose is to extend an invitation to walk barefoot along any of the beaches of these 4 seas (Post WALKING BAREFOOT. PART I). The sands are fine, medium and coarse, depending on the coastline where we go, which advises us to take some special shoes, in case we are sensitive or we find certain coasts with some stones, there are even rocky areas. Also bring a hat and some sun protection oil or cream to protect you from the sun’s rays.
We are pleased to extend you a special invitation to visit the wonderful region of the Mayas, a place surrounded by the four seas. Here you will find a natural and cultural paradise that will fascinate you.
Imagine enjoying beautiful beaches bathed by crystal clear waters, where you can relax in the sun and dive into the refreshing sea, in each of the 4 mentioned. The sensation of walking barefoot on the soft sand will be an unforgettable experience.
In addition to its incredible coastal scenery, the Mayan region has a millenary archaeology that will transport you back in time. You will be able to explore more than 250 archaeological sites, discovering the majestic pyramids and temples that are still standing. Every corner holds ancestral stories that will invite you to reflect on the past and admire the legacy of this ancient civilization.
Set out to walk along the marvellous white trails that wind through the jungle, surrounded by lush vegetation and diverse fauna. It will be like stepping into a true green paradise, where nature manifests itself in all its splendor.
You cannot fail to marvel at the monumental ARCHES that decorate the Mayan region, true architectural jewels that bear witness to the ingenuity and skill of this ancestral culture.
And if we are talking about gastronomy, the Mayan region is not far behind. Indulge in a variety of flavors and traditional dishes that fuse local ingredients with unique culinary techniques. Every bite will transport you to an explosion of flavors and sensations.
Also, don’t miss the opportunity to explore the coastline and discover the diversity of marine life that this region is home to. Dive into the crystal clear waters and discover the underwater world full of color and life.
And to make this region even more accessible, we present the new Mayan Train, which runs through a large part of this marvellous territory. You will be able to enjoy a comfortable and safe journey while admiring the landscapes and connecting with the essence of the region.
Dear friends, the Mayans are waiting for you with open arms to share their culture, their history and their natural beauty. Don’t miss the opportunity to live a unique experience in this land full of magic and charm.
We are waiting for you in the Mayan region surrounded by the 4 seas!