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From left to right: the culinary team at K’u’uk; Museo de la Gastronomía; a Mayan woman demonstrating traditional cooking techniques; a miniature Mayan village; an exhibit at the Museo de la Gastronomía; cochinita with tender suckling pig and papadzules; pumpkin infused with piloncillo and slow-cooked in a pib oven with nitro goat cheese, yogurt, sweet potato and almonds; and beef rib braised in chilmole with pickled xcatik pepper and onion. Photos supplied.
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