Feria del Maíz celebrates a culinary and cultural staple

More stories

Yucatán Magazine
Yucatán Magazine
Yucatán Magazine has the inside scoop on living here. Sign up to get our top headlines delivered to your inbox every week.
A festival devoted to Yucatan’s corn educated the public about the diversity of maize. Photo: Facebook

Maíz is so ubiquitous, it’s easy to forget how important it is.

At the first Feria del Maíz, or Yucatán Maize Fair at the Remate of the Paseo de Montejo, corn was celebrated as a basis for gastronomy, art and a variety of products.

A representative of the Wild Medical Committee A. C., Haroldo Quijano Molina, commented that the objectives of the fair was to bring together the different producers of the native corn to promote the culture of the milpa.

Entertainment at the Maize Festival. Photo: Facebook

“Many thanks to the artisans and painters. This (the organization) took about two months of work. It is not easy to organize an event about something biological, it is somewhat complicated,” he commented.

The municipal director of Social Development, Cecilia Patrón Laviada, said that the City Council supports the effort, celebrating a food that has been present in the history of the great American civilizations.

Entertainment at the Maize Festival. Photo: Facebook

She also announced that, by decree, each Nov. 12 will be Municipal Corn Day.

The official acknowledged corn’s prominence as a modern-day staple, while invoking its prominence in Mayan heritage.

“We all know that corn is part of our history, of our tradition and today, in this fair, the different products of corn, from artistic expressions to dishes, will be known,” she said, in Spanish.

Frescos, reliefs in tortillas, garnachas, tacos, empanadas, desserts, handicrafts and a variety of products were exhibited by the 40 participants of the fair.

Maize from Yucatán. Photo: Facebook

One of the proposals is the dishes of “Gastronomic Peninsula,” by chef Will Rodríguez, who prepared meals based on endemic products from the region such as the hoja santa herbs and quail egg.

“We come to promote the pre-Hispanic dinners that are served in the cenote Yaxcabaltún (Homún). We offer a four-course menu with native foods … It is completely Mayan in the sense of techniques and ingredients,” he wrote.

The tasting at the fair featured two tamales. The first was xpelón with hoja santa herbs and pumpkin seeds, and the second was pipián, quail egg with tomato sauce.

Source: Punto Medio, Feria del Maíz Yucatán

- Advertisement -spot_img