In archaeological research about feeding modes of past societies, different interests and methodologies have been developed. In their search for knowledge about Mayan foods and cooking methods, scholars such as Herrera Flores and Götz [2014. “La alimentación de los antiguos mayas de la Península de Yucatán: Consideraciones sobre la identidad y la cuisine en la época prehispánica.” Estudios de Cultura Maya 43 (43): 69–98. doi:10.1016/S0185-2574(14)70325-9] have paid attention to available resources, diet, and cuisine. Food is more than food intake, as it also relates to other aspects like health, identity, gender roles, worldview, memory, and emotions. For the Classic Maya site of Sihó, Yucatan, our case study, the research is oriented towards the gastronomy of the elites. Through the study of chemical residues and identification of starch granules in ceramic fragments of five types of containers namely dishes, bowls, jars, vases, and basins. This study aimed at identifying related ingredients, preparation processes and service practices, suggesting particular ways of cooking and consumption patterns. The test results were compared and supplemented with zooarchaeological evidence, iconography, historical and ethnographic records.
