A living tapestry of ancestral Tsotsil and Tseltal Maya wisdom fused with colonial heritage, native milpa crops, heirloom cacao, and world-class high-altitude coffee.
Preparados con ingredientes autóctonos de la milpa, hierbas silvestres y cocción tradicional en leña y barro.
Wrapped in green banana leaves, these delicate tamales blend aromatic wild chipilín leaves with hand-whipped corn masa, artisanal fresh cheese, and mild heirloom tomato salsa.
Colonial gala dish served during solemn festivities. Layered sweet artisanal bread, golden plantains, raisins, hard-boiled eggs, green beans, and poultry broth infused with saffron, cinnamon, and oregano.
Pork marinated for hours in rich ancho chile adobo, heirloom vinegar, garlic, thyme, oregano, and allspice, slow-roasted in clay vessels to melt-in-your-mouth tenderness.
Characterized by its unique spherical shape wrapped in dried corn husks (totomoxtle), filled with tender pork ribs simmered in fragrant dried chile and cumin sauce.
Crispy golden tostadas layered with savory shredded meat, pickled beet and carrot salad, crumbly aged Ocosingo cheese, and mild sweet ancho salsa.
A sweet and spiced stew emblematic of weddings and patronal ceremonies in San Cristóbal. Tender pork infused with mild mole flavored with sweet bread, cinnamon, and dark chocolate.
