Pre-hispanic cooking is qualified as exotic thanks to its variety of birds, reptiles and insects that the inhabitants of pre-Hispanic Mexico were used to eating, especially in the case of the Aztecs in the center of the country, and the Mayans on the Yucatan peninsula. 

Most of the pre-Hispanic recipes were merged with Spanish culinary traditions, which led to Mexican cuisine and dishes such as mole, pozole and guacamole, which is one of the most varied around the world thanks to its versatility in terms of flavor, colors and smells.

Today there are not many pre-hispanic dishes still left in Mexico due to the invasion of the culinary fads of today's world, although some restaurants and recognized chefs have gone back to these pre-Hispanic touches and are adding them to their creations.

Among the main pre-Hispanic dishes, worth mentioning are:

ü  Jumiles (harlequin bug)

ü  Ahuautles (larvae of syrphid flies)

ü  Acociles (fresh water shrimps)

ü  Cuetlas (tree worms)

ü  Maguey worms

ü  Chapulines (grasshoppers)

Don't miss the chance to spoil your guests and family in your own home with a lunch or dinner prepared especially for you by one of our recognized Iberostar Group chefs, with or without these exotic dishes! At Playa Paraíso, you'll have this wonderful opportunity right at your fingertips... with just a simple phone call. 

For more information, please visit: www.iberostate.com.mx