Tortilla Making in Santa Anna

Corn, or maize, has always been an important crop to the Mayan people. The ancient Maya believed it was a gift from the gods and growing it was a sacred duty. In ancient times corn was prepared in many different ways, including warm drinks, sourdough breads, mixed into stews, steamed as tamales, etc. Corn continues to be a major part of the Mayan diet in southern Belize, though more recently store-bought white flour and white rice have also become popular.

While things are changing in Toledo, farmers in Santa Anna and other villages of Toledo still use the traditional milpa growing methods of their ancestors. They clear an area of the jungle with machetes, allow the cut brush to dry, burn it, then plant their crop. The ash improves the soil, but the fields can only be used for a few years before they lose nutrients and must be allowed to lie fallow. Mature corn is allowed to dry on the stalks, then picked and carefully stacked and stored, still in the husk, inside the home.

In this workshop you will learn how to prepare corn tortillas, a staple food in many Mayan homes. Mrs. Bo will host you at her home in Santa Anna village, two miles from Cotton Tree Lodge. She will show you how harvested corn is separated from the cob, soaked in lime, and ground to make delicious hot tortillas. Try your hand at preparing your own, and end your workshop with a delicious snack of tortillas, eggs, and tomatoes.

While in Santa Anna, you may have the opportunity to meet members of Mrs. Bo’s family, as well as observe some facets of village life. You may pass the primary school, run into the Alcalde (village leader), see how the modern day cooperative corn mill operates, or stop in for a soda at the village store. This tour may be reached by horseback, horse-drawn buggy, or bicycle, or guests may arrange to kayak back to Cotton Tree from Santa Anna village.