Beneath the starry skies of the Mayab and with the pyramids of the ancient Mayan citadel of Aké as witnesses, a ceremonial encounter was held where harmony and gastronomy mixed with the ancestral wisdom of the Yucatecans to give life to Hokol Vuh.
The Hokol Vuh that took place from June 19 to 24 brought together 11 international chefs who toured the state making spectacular dinners that delighted their guests. In addition all these cooks went into the state to learn more and get close to the ingredients and flavors found here. This is why they approached the fishermen of Progreso, visited honey beekeepers, the producers of henequen and could even witness Mayan rituals linked to maize.
For six days, the visiting chefs included: Roberto Solís, chef of the restaurant Néctar; René Redzepi, Noma; Albert Adriá, Enigma restaurant in Spain; Anna Ross of Hisa Franco in Slovenia; and Vladimir Mukhin of the White Rabbit in Russia. Besides these were the Mexicans Enrique Olvera, Jorge Vallejo, Elena Reygadas and Alejandro Ruiz.
The culmination of the event was the final dinner that was offered to the 200 people who were able to enter the archaeological zone of Aké June 24.
Impressions of a spectacular dinner
From the entrance to the henequenera Hacienda de San Lorenzo, a mystical atmosphere was observed where the actor Rodrigo Murray led the event as a guide for the elegant diners who arrived at the place, immersed in a ritual of drums, ocarinas and shells gave as a preamble what would be a different and sensorial evening.
Eighteen of the world’s top chefs from Denmark, the United States, Slovenia, Australia, Norway, Spain and Russia, in addition to Mexico were responsible for crafting the nine-course dishes with ingredients that were used in prehispanic times by combining them with modernist touches
In addition to the food, the audience was able to taste a special selection of high-end wines from the Mexican winery “El Cielo” and “Valle de Guadalupe” under a jazz show that made the atmosphere even more bohemian.
Suddenly, a moment of reflection was requested in which the 200 attendees raised their glasses to bring about a greater harmony with the lights completely turned off as if it were a symbol of serenity. This was how they took to the ritual of flavors, essences, images and sounds of Hokol Vuh, a culinary journey of body and soul.
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