{"id":54510,"date":"2021-12-25T22:54:23","date_gmt":"2021-12-25T22:54:23","guid":{"rendered":"https:\/\/yucatantravel.epconsulting.mx\/flavor\/052-postre-saka-de-maiz-del-chef-luis-ronzon\/"},"modified":"2024-02-22T06:02:32","modified_gmt":"2024-02-22T06:02:32","slug":"no-052-chef-luis-corn-saka-dessert","status":"publish","type":"flavors","link":"https:\/\/yucatantravel.epconsulting.mx\/en\/flavor\/no-052-chef-luis-corn-saka-dessert\/","title":{"rendered":"No. 052 Chef Luis’ corn sak\u00e1 dessert"},"content":{"rendered":"

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This innovative sweet and sour dessert has a base inspired by the traditional Sak\u00e1, an ancestral and ceremonial Maya corn drink that is used as an offering at the time of planting to ensure good harvests. It is made with slightly fermented corn atole and sweetened with melipona bee honey, as well as a popcorn puree, which is finely decorated with corn paper, fried corn, and accompanied by an ice cream made from the golden threads of corn, undoubtedly a tribute to the restaurant's name: IXI'IM, which means corn in Maya. This dessert takes advantage of the versatility and nobility of this ancient ingredient.<\/p>

Details of interest:<\/h4>

Includes: Dessert.
Recommendations for tourists: Reserve in advance.
Minimum\/maximum capacity: 1 person\/80 people.
Payment methods: Cash, bank transfers, and credit cards.
Recommended for: Families and couples.
Contact:<\/strong>\u00a0Facebook<\/a>, Instagram<\/a>, Sitio web<\/a>, TripAdvisor<\/a>.<\/strong>
Email:<\/strong> info@ixiimrestaurant.com<\/a><\/p><\/div><\/div>\n\n\t<\/div>\n<\/section>

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Regions<\/h6>\t<\/div><\/div><\/div>\n\n
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\n \n <\/i>\n Yucat\u00e1n, Cenotes and Haciendas <\/a> <\/div>\n<\/div><\/div>\n\n\t<\/div>\n<\/section><\/p>\n","protected":false},"excerpt":{"rendered":"

This innovative sweet and sour dessert has a base inspired by the traditional Sak\u00e1, an ancestral and ceremonial Maya corn drink that is used as an offering at the time of planting to ensure good harvests. 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