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Recipe: Huevos motuleños

24Oct

Huevos motuleños are a specialty of the Yucatan and originated in the town of Motul, a city rich with Mayan and colonial history. They’re not an everyday breakfast, more like a Sunday brunch breakfast. Check out the recipe below!

For the main dish:

  • 2 eggs
  • 2 tortillas
  • Cooked beans ½ cups
  • Peas 1/3 cups
  • Sliced Turkey 50g
  • Oaxaca Cheese 50 g
  • Julienne onion to taste
  • Plantain 3 slices

For salsa:

  • 2 tomatoes
  • ½ onion
  • 1 clove garlic
  • 50 g cilantro

Directions:

  1. Cook the tomato, onion and garlic in a pot for 10 minutes, once cooked liquefy all ingredients and add salt. Season to taste.
  2. Fry the tortillas in a little oil, once they have a crunchy texture remove them from pan. Fry the two eggs.
  3. Put a small amount of beans in the tortilla, add the sauce, sliced turkey, and peas.
  4. Cook the banana slices in a pan for 5 minutes on both sides and add them to the plate.

Arroz con Leche (Rice Pudding)

03Oct

INGREDIENTS:

1 cup Rice

2 cups Coconut milk

½ cup Honey

1 cinnamon stick

raisins and cinnamon powder for garnish

INSTRUCTIONS:

1.- Cook the rice in boiling coconut milk and cinnamon stick for 25 minutes

2.-After 25 minutes add honey and cook for 10 minutes more

3.-Let the rice cool with the liquid

4.- Serve cold and garnish with raisins and cinnamon powder

The Special and Elaborate Works of Enrique Díaz

20Sep

You may have noticed the beautiful and unique artwork sprinkled around the cabanas and facilities at Maya Tulum. The story behind the paintings is a unique chapter in the history of the property.

Many years ago, the owner and a friend visited a small studio owned by local artist, Enrique Diaz. They fell in love with the pieces and purchased a select few. Enrique was young and just beginning to gain footing. With admiration, the owner asked Enrique if he could create a few pieces specifically for the property and he obliged. The pieces first were placed in the restaurant and reception. As time went on, more pieces were commissioned and paintings were appointed to each cabana.

An art critic from New York stayed at Maya Tulum and was instantly impressed with the paintings. He wanted to locate the artist, so he was pointed to Enrique’s studio. The critic set up a showing in New York City and it was a tremendous success!

Many years have passed since, and Enrique is back in Tulum. We are so lucky to have Enrique as a friend and to include his works as such a big part of our beautiful property.

Bio:

Enrique Díaz comes from Chiapas, a region of Mexico that is known for its rich culture and identity. He completed his studies in Graphic Design and Painting at the Institute of Fine Arts in Mexico City.

Enrique has been dedicated, for over two decades, to artistic initiation courses in many workshops given to young people and children in the state of Chiapas, Quintana Roo and Yucatan, especially in marginalized communities with indigenous people and handicapped children.  In 1993, he created the first independent cultural center in Chiapas called: “El rumbo, arte & cultura” conceived as a free forum for artistic expression for young people and children with whom he has shown a strong social commitment.

Diaz is a multifaceted painter and sculptor, and his works can be appreciated in materials such as wood, stone and canvas. One of the things that he is most passionate about is the great variety of his engravings. As a muralist, his art can be admired in public educational institutions and many government buildings as well as in streets & cafes.  From 1994 to 1997 he painted several murals throughout the city of Tuxtla, before the great graffiti movement that now exists. He has had three exhibitions in New York and his work has been sold to different art collectors, being appreciated for contemporary originality with a very Mexican touch.

In the last decade, Diaz’s art has championed several social causes, mainly in Chiapas México. He currently lives in Tulum, where he has his engraving and painting studio.

 

Maya Tulum featured on New York’s Fashionably Petite Blog

08Sep

We love hosting media guests here at Maya Tulum and were thrilled to have Kim of New York’s Fashionably Petite blog down for a visit last month. She loved everything about the resort, including our morning yoga classes and the amazing food prepared by our Chef Jose Luis Frias. She recommends visiting the ancient Tulum Ruins – earlier in the day is always better to beat the crowds and the heat! – and exploring the nearby Cenotes Dos Ojos

Click here to read the full review.

We are very grateful for your review Kim Weling, and we are so happy that you had such an enjoyable stay with us!

 

 

Recipe: Pecan Tart (Gluten Free)

29Aug

INGREDIENTS

  • Butter – 435grs
  • White Sugar – 435 grs
  • Almond Powder – 200grs
  • Pecan & Walnut Powder – 200grs
  • Gluten Free Flour – 80grs
  • Eggs – 9 pices

DIRECTIONS

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Whisk butter and reserve
  3. Beat the eggs and sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes, gradually add the butter.
  4. Add the powders and beating on low to combine, until a homogeneous mixture.
  5. Pour batter into pan and bake for 30-40 minutes 300°F

Orbitz: Find Your Perfect Place in the Riviera Maya

28Aug

Popular travel site Orbitz recently posted a fabulous round-up of the best way to explore Mexico’s amazing Riviera Maya for everyone from couples to young families.

They describe Tulum the perfect destination for “lovers of wide empty sugary beaches, yoga, gourmet food and adventure” along with the Tulum Ruins and fabulous local cenotes – we couldn’t agree more! We also love that they highlight us as a small boutique hotel that is both eco-friendly and wellness-oriented, including our thatched roof villas, meditation labyrinth and healing center offering spa treatments based on ancient Mayan traditions.

Please click here to read the full story.

Recipe: Sopa Azteca

15Aug

Ingredients:

  • 1 large dried pasilla (negro) chile, stemmed and seeded
  • 115-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 2 tablespoons vegetable or olive oil
  • 1 medium white onion, sliced 1/4-inch thick
  • 3 garlic cloves, peeled
  • 2quarts veggies broth
  • 1 large cilantro or epazote sprig, if you have one
  • 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
  • 1 1/2cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, or asadero)
  • A generous 4 cups (about 6 ounces) roughly broken tortilla chips
  • 1/2 cup Mexican crema, sour cream or creme fraîche for garnish
  • 1large lime, cut into 6 wedges, for serving

Directions:

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth. Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon.

Just before serving, add the broth. Divide the avocado, cheese and tortilla chips between serving bowls.  Garnish with the crema.

Turtle Nesting Season at Maya Tulum

01Aug

One of our favorite times of the year is here – turtle nesting season on the Riviera Maya! Every summer, Loggerhead and Green Sea Turtle moms swim up to the beautiful beaches of Tulum, dig a nest with their flippers, lay their eggs, bury them in the sand and then return to the Caribbean Sea. It truly is a magnificent site!!

Roughly two months from now, the adorable baby turtles will hatch and begin their journey to the sea.

These primitive vertebrates are endangered so we strongly encourage caution if you happen to encounter a mother sea turtle on the beach. For a list of tips on how to safely witness this age-old phenomenon, please visit My Tulum Travel.

Recipe: Chile Relleno

01Aug

Ingredients for peppers and stuffing:

  • 1 CHICKEN BREAST, seasoned to taste
  • 1 POBLANO PEPPER
  • ½ ZUCCHINI
  • ¼ CUP SWEET CORN
  • ½ CUP CHEDDAR CHEESE

Toppings and Garnish:

  • CORN TORTILLAS, JULIENNE AND FRIED
  • RED BELL PEPPER, BRUNOISE
  • ONION, CARAMALIZED
  • CHEDDAR CHEESE
  • RED SAUCE

Instructions:

  1. First, roast your poblano peppers: Lightly oil the poblano peppers and set them under the broiler, not too close, for 10 minutes per side. Let cool then peel.
  2. Slice the poblanos down the center and scoop out the insides.
  3. Cook the chicken breast and cut in small cubes.
  4. Mix zucchini, sweet corn, and cheese with chicken.
  5. Stuff the pepper with chicken and vegetable mixture.
  6. Serve in a plate with red sauce. Top with the onion, bell pepper, and crispy tortilla.
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