Gateway Mexico

Collections from Maya high culture

The former government building (Palacio del General Cantón) at the corner of Paseo Montejo and Calle 43 now houses the Museum of Anthropology and History (Museo de Antropologia e Historia). Displays in the impressive 19th-century building show collections from Maya high culture along with items from the other major pre-Columbian cultures in Mesoamerica. Exceptional pieces are the retrieved sacrificial offerings from the Chichén Itzá sacred well (cenote or sinkhole). Frederick Catherwood made drawings of the Maya archaeological sites, and the museum exhibits include reproductions of these drawings, as well as photographs of these sites made by Teobert Maler around the turn of the century. Some of the Maya habits and practices are explained in an interesting way, for example how they flattened their foreheads or filed their teeth to comply with the beauty standards of their time.

This slideshow requires JavaScript.

This slideshow requires JavaScript.

“15. oktober. 2010- Mandarin Oriental” “I dag gikk turen til Mandarin Oriental, som er et av de beste luksushotellene i verden. Vi ble tatt veldig godt i mot av en dame som skulle være guiden vår denne dagen. Først så vi på spa og fitness avdelingen – en av de største og flotteste i Latin Amerika. Etter det ble vi kjørt i golfbiler videre til de forskjellige hotellrommene. Først de billigste, så de dyreste som kostet opp i mot 1 million norske kroner for å leie for en uke i høysesongen. De hadde alt av den nyeste teknologien på rommene. Det satser helt klart på et ekslusivt marked. Vi hadde videre et foredrag om selve hotellet og hva de gjør for å holde et høyt nivå i alle deler av produktet. Deretter fikk vi servert en tre-retters lunsj som var utrolig god. Først en tunfisk salat, så kylling og så en mango dessert.”

This slideshow requires JavaScript. Tinga de Pollo Ingredients: 2 lg ripe tomatoes 2 chipotle chilies in adobe sauce   1/2 cup chicken stock 2 Tbsp vegetable oil 4 lg garlic cloves, finely chopped 2 white onions, thinly sliced in half moons 2 tsp ground cumin cilantro 4 to 6 cups shredded cooked chicken salt and pepper, to taste Heat a griddle, add the tomatoes and roast, turning several times, until blackened on all sides. Coarsely chop into large chunks and add to a food processor or blender. Add the chilies with the adobe sauce, the chicken stock , cilantro and process until smooth. In a large skillet heat the oil over medium high heat. When hot, add the garlic and onions; saut, 2 to 3 minutes until soften. Add the tomato chili mixture, cumin and stir for 3 minutes to heat. Reduce heat to medium; add shredded chicken and simmer uncovered, until, most of the liquid has evaporated, about 8 to 10 minutes. Season with salt and pepper.