Summer Solstice at Chichen Itza

Crowds gather throughout the day at El Castillo (the castle) in anticipation
of the maximum visual effect of the Solstice at around 5:30 PM

One of Mexico’s best-known images is the Temple of Kukulkan (the Feathered Serpent) , or El Castillo, in the ancient Maya city of Chichen Itza. Translated into English from the Mayan language, Chichen Itza means “at the mouth of the well of the Itza”. This Unesco World Heritage site was among the most important Mayan political, commercial and religious centers of the classic period (750-1200 A.D.). I’ve visited this site many times over the years, but it draws more visitors during the Winter and Summer Soltices than any other time of the year. Although I have visited at all times of the year, I thought that a post after the spectacle would be useless to those who might like to go there and see it in person. So, I’m giving you all plenty of time to plan a trip to the area

On the Summer Solstice at approximately 5:30 PM (when I took the photo with this post) the shadow of the Feathered Serpent has slithered down the steps to the base of the pyramid and the illusion is at its fullest.

The most notable structures at Chichen Itza include El Castillo “the castle”; the Observatory; the Temple of the Warriors; the Sacred Cenote (the Well of Sacrifice, where virgins, adorned with gold jewelry, were thrown in as offerings to the Gods); and the Great Ballcourt.

In 2010, the Winter Solstice will occur in the Southern Hemisphere on June 21st and the Summer Solstice will occur on December 21st. Check for specific times of the peak of the experience, as the times are different every year. I usually fly into Merida for a visit to Chichen Itza, but it is also around a 2 ½ hour drive from Cancun. A side trip to the small town of Vallalodid is nice and I enjoy eating there.

Speaking of eating… no trip to the Yucatan peninsula is complete without savoring the delicate broth in Yucatan Lime Soup (or Sopa de Lima). Here is my Americanized version:

Sopa de Lima

Yucatan Lime Soup 


Ingredients

• Juice of 2 limes 
• 8 corn tortillas cut in 1/8
• 1 large diced chicken breast
• 4 cups chicken broth (can be made from 2 -3 cans of a good rich canned chicken broth)
• 1-2 chicken boullion cubes or a teaspoon of chicken boullion
• 4 tomatoes chopped or one can of crushed tomatoes with juice
• 1 yellow onion chopped
• 2 green chiles optional (serranos chopped)
• Jalapenos may be used
• 1 diced avocado, for garnish
• vegetable oil (for frying tortillas)salt and pepper to taste

Directions

1. Fry the tortilla slices in vegetable oil. Drain on absorbent paper.


2. Put the diced onion, in a pot with the oil, saute’ until it is transparent.

3. Add the tomatoes with their juices.

4. Simmer on low heat 20 minutes.

5. Add the chicken, chicken broth, chicken bouillon, lime juice, salt and pepper and chile and simmer until chicken is cooked through.
Garnish with lime and avocado, serve with tortilla chips on the side..