During our week away, we spent an entire day cooking with a local family. We made tamales, starting with preparing the banana leaves, buying the chickens, grinding the corn into dough and harvesting the fruit that we used to make juice. It was a full day, but our hard work paid off when we finally got to taste the finished product: fresh, steaming hot tamales!
We began our orientation trip for the College of the Atlantic Yucatan Program on the beautiful eastern coast of the Yucatan Peninsula, in the state of Quintana Roo. We avoided the main tourist hubs of the Riviera while visiting historical sites, influential cities, and small communities that welcomed us in to see how they are working to preserve their environment and maintain cultural practices. Along the way, we met some amazing families, ate delicious food, learned about the history of the peninsula and worked our way closer to our final destination, the city of Merida, capital of the state of Yucatan. Our journey began on the beaches of the east coast of the Yucatan Peninsula, where we visited one of the most important archeological sites from the Mayan Postclassic period, the ancient city of Zama, better known today as Tulu...