This is by far the most difficult feast I’ve ever done. Redacting recipes is usually easy for me… I can read the description of the dishes in most medieval manuscripts and know what the dish is going to look like and an idea of how it’s supposed to taste because I’m already familiar with those cuisines. I grew up in Florida! Not a lot of real Mexican food here. Recipe testing is taking longer than I expected and some of these are still not settled.
I did have almost the whole menu into Nahuatl… which I thought was the language of the Maya, since Sophie Coe uses a lot of Nahuatl terminology. It’s not, and the Maya languages are nowhere near as accessible as Nahuatl. So for right now, the menu is in English.
As far as I can tell, the Mayans did not serve their feasts in courses. However, dining in courses is expected in SCA feasts and serving everything at one time would take more serving dishes and room than we have so, courses it is.
Chile-flavored savory turkey broth with soft nixtamalized corn dumplings
A Selection of Tamales:
Mashed black bean, epazote, corn leaves
Venison, chile, Piper hispidum leaves
Alligator, wild onion, Poliomentha longiflora, Jatropha aconitifolia, corn leaves
Broth of mashed sweet potato, allspice, and sweet nixtamalized corn
Broth of toasted nixtamalized corn
Turkey braised in herbed chile broth
Tomato, achiote, red chile, herbs
Tomatillo, green chile, avocado, wild onions, herbs
Tomato, squash, squash seeds, herbs
A confection of amaranth, squash seeds and spiced honey
Fresh fruit including pineapple, sapote, papaya, guava and hog plums
Chocolate- A hot bracing drink thickened with cornmeal, sweetened with honey, and spiced with smoky chile, vanilla beans, sapote pits, and achiote