In spring of 2017, celebrity chef René Redzepi opened a pop-up of his famed restaurant, Noma, on the coast of the Yucatán Peninsula. During its run, Noma Mexico worked closely with the town of Yaxunah, a Yucatec-Mayan speaking community in the peninsula’s interior, hiring women to make tortillas and acquiring local ingredients for the restaurant. For us—two archaeologists interested in past and present Maya food and agriculture who have worked in the Yaxunah community for years—this made the 2017 field season a compelling time to engage in culinary heritage. We share on-the-ground perspectives from our work with Yaxunah community members during a decisive spring for rural Yucatán’s globalizing food system. These perspectives offer a candid contribution to this special issue’s archive of community-based and heritage-engaged archaeological work in the Maya area.
- Celebrity chefs
- Culinary heritage
- Maya archaeology
ASJC Scopus subject areas
- Materials Science (miscellaneous)