Artisan, Gastronomic and Archaeological Tour. Guided tour of the main attractions of the so-called Camino Real or Artisan Route.

The settlement of the Kankí area is in the Puuc style, the first evidence of occupation of the site dates back to the early Classic period, between 500 and 600 AD. Its peak seems to have occurred during the years 600-650, and the last records of occupation were dated in the Terminal Classic period, between the years 800 and 1000. Pollock, reports the archaeological site in 1940, while conducting his explorations in the Puuc region in the state of Campeche.

The houses in this Campeche town have a small cave dug into the limestone rock, where families gather to weave the famous Jipijapa hats. Becal is known worldwide for the production and elaboration of palm hats from Jipi Japa in which Mayan artisans weave with real skill the fibers of the palm to create beautiful hats in a highly artisanal way, which is a long and complex process but that It is ancestral and has been passed from generation to generation because the Mayan culture is deeply rooted in this place. In Becal, many artisans prefer to weave their hats inside caves, because the humidity inside the caves allows them to manipulate the palm much better and to do it in the easiest and fastest way, although there are those who prefer to do it in their home backyard or in family workshops.

Its name comes from Helel which means Rest and Chakán which translates as Sabana or Place, that is, “Sabana del Descanso”. On its name, it is said that in ancient times in this place travelers stopped to rest from their long journey; the site was ideal because it had a cenote to supply water and leafy trees that provided shade and fruits. As a natural attraction there are the Xculhoc caves, which have not been explored due to their difficult access, since only locals can enter; however, it is possible to initially observe a chamber 10 meters in diameter by 23 meters deep. In this municipality the famous pomuch bread with a fluffy appearance and sweet taste is made, which is said to be the best in the region. Dishes such as chochinita en pibil, beans with pork, stew, torteado and strained tamales, papatzul, pipían, black stuffing and sanchac are also made.