Chablé Nourishing

Chablé is focused on traditions of the Mayan Culture, and one of the most important is nourishment. Our mission is to pay respect by using the ancestral
techniques of feeding the Mayan civilization, but in the modern age.
The Mayans were a farming society; and, they practiced hunting and fishing as well. They were known as “Corn Men” because corm was the main ingredient in Mayan dishes.
Our fine dining restaurant named Ixi’im – is inspired in the Mayan word which meaning is corn. This ingredient has been used for centuries to make tortillas and tamales, for example.
The Mayans used different kind of techniques to care for their farm fields. They used to burn
wood to fertilize the field and install a sprinkler system to improve the harvest of fruits and herbs. The herbs and spices Mayans used were: Coriander, epazote, nutmeg, anis, ground cloves, sesame oil, which most can be found today in our ka’anchés
The technique to farm the corn can be very hard and requires a lot of soil. The Mayans used to grow their herbs and plants in the ka’anche’es.
The wild vegetation was very important on the Mayan diet. They used to gather more than 10 types of mushrooms, seeds of the cacao tree (which they used as currency), tree sap from the chicozapote tree, papaya, oregano leaves, vanilla, hibiscus, pepper and other plants to cook their meals. They also gathered honey to use as sweetener. The Mayans tamed wild turkeys, lizards, some insects and snails, and collected their eggs.
The Mayans didn’t tame many animals because most of their protein diet was based on what they hunted and fished. The Mayans would hunt rabbit, wild turkey, duck, peacock, monkeys, wild dogs, tapir and armadillo among others. They used blowpipes to hunt birds, monkeys or small animals that lived on the trees.