Another interesting dish is the mole. This dish was prepared trom scratch for the buffet. Jennie said that many people in San Pedro make mole but that the mole sauce is bought ready-made, is concentrated and must be diluted. Mole is made from chocolate, cinnamon, chipolte pepper, allspice, pepper corns, garlic and chicken. Toro de pinto is another interesting dish. People will probably know this food by its Creole name, ducunu. Toro de pinto is a ducunu which contains black beans.
The Pibil pork is one of the most traditional of all Mayan dishes and is very popular. Pibil is a method of seasoning, burying and cooking meat under ground. The meat is seasoned, wrapped in banana leaves, and placed over scorching coals and rocks in a hole dug in the ground.
According to Jennie, the Mayans only Pibiled pigs, even though today people Pibil chickens and other meat. “Mayans didn’t eat chicken in the old days,” she said. “Chickens were brought later by the Spanish.” For sea food lovers the mechado is a dream come true. This delicious soup is made from shrimp, scallops, squid, conch, olives and onions. In the future Jennie hopes that they can make Atolé de Malz (a Mayan drink made from corn) and Mushula (a Mayan drink made from plantains).