The ancient Mayan kitchen was known for its unique flavors and cooking techniques. While they did not have a built-in sous-vide cooking station, they used a method called 'pib cooking.' This involved burying food in a pit lined with hot stones and banana leaves. The food would then be slow-cooked over several hours, resulting in tender and smoky dishes. The ancient Mayans also used a variety of spices, such as chili peppers and cacao, to add heat and depth to their meals.
