Strange altar found at Tikal wasn't made by the Maya
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Archaeologists in Guatemala have discovered an altar that holds the burial of a child and adult in the Maya city of Tikal, a finding that could help researchers discern the nature of the city's relationship with one of its neighbors.
The altar was likely painted not by a Maya artist, but by an artisan from Teotihuacan, an ancient megalopolis located more than 600 miles (965 kilometers) away, outside present-day Mexico City. The altar suggests an active Teotihuacan presence in Tikal during a time of conflict between the two cities, researchers reported Tuesday (April 8) in the journal Antiquity.
"It's increasingly clear that this was an extraordinary period of turbulence at Tikal," study coauthor Stephen Houston, an expert on Maya civilization at Brown University, said in a statement. "What the altar confirms is that wealthy leaders from Teotihuacan came to Tikal and created replicas of ritual facilities that would have existed in their home city. It shows Teotihuacan left a heavy imprint there."
Tikal flourished between 600 B.C. and A.D. 900. The city began interacting with Teotihuacan around A.D. 300, but the relationship quickly turned contentious. In the 1960s, researchers uncovered a stone carving from A.D. 378 that described the probable conquest of Tikal by Teotihuacan. Other ruins near the city suggest an extended period of conflict between the two in the following centuries.
Related: Copy of famous Teotihuacan structure discovered in Maya city
Researchers uncovered the altar, which dates to the fifth century A.D., through a series of excavations beginning in 2019. It was discovered inside a Teotihuacan-style house, suggesting that Teotihuacan elites maintained a presence in Tikal during this period.
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The buried altar was built around the late 300s A.D.
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A map made with lidar (light detection and ranging) technology reveals the centuries-old infrastructure of Tikal.
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Archaeologists discovered the burial altar in a building complex just outside the center of Tikal, a historic place known for its striking limestone temples.
Its four decorative panels each depict a figure wearing a nose-bar and a headdress, resembling a deity known as the "Storm God" in central Mexico during that time. The images, rendered in red, orange, yellow and black, closely match techniques seen in Teotihuacan murals.
Archaeologists also found multiple human remains within the altar, including a child buried in a seated position and an adult buried alongside a dart point made of green obsidian — both traditions that are distinct to Teotihuacan.
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The altar and the surrounding area were intentionally buried between A.D. 550 and 645, around the time of Teotihuacan's decline, and made to look like a natural hill. That could hint at the nature of Tikal's relationship with Teotihuacan, according to study co-author Andrew Scherer, an archaeologist and anthropologist at Brown.
"The Maya regularly buried buildings and rebuilt on top of them," Scherer said in the statement. "But here, they buried the altar and surrounding buildings and just left them, even though this would have been prime real estate centuries later. They treated it almost like a memorial or a radioactive zone. It probably speaks to the complicated feelings they had about Teotihuacan."
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Los Angeles Times
16 hours ago
- Los Angeles Times
Dreamers built a 1920s utopia in the Palisades. How remnants of that Chautauqua movement survived the fire
On a recent walk through the charred and twisted remains and scraped-flat plateau of the Pacific Palisades, local historian Randy Young paused a couple of hundred yards into the mouth of Temescal Canyon, above Sunset Boulevard, to let the eerie randomness of the January flames sink in. So much was erased in so little time, leaving the lasting impression, whether from afar or close-up, of a wasteland — a place almost wiped off the map. But here, in the narrows of the canyon, where Temescal Creek tickled the roots of sycamores and cooled the air beneath the heavy branches of valley oaks, Young lighted up with the enthusiasm of an amateur botanist. 'The oak trees took all of the fire's embers. They caught them like catcher's mitts,' said Young, who grew up in adjacent Rustic Canyon and until recently lived in a Palisades apartment near Temescal. Those trees, and the green (and thus less flammable) edges of the creek, helped to save a row of small, wooden cottages and a cluster of wood-shingled, pitched-roof buildings that were the remains of the 77-acre Chautauqua Assembly Camp, once the thriving nucleus of a 1920s effort to shape the Palisades as a spiritual and intellectual lodestar on the California Coast. The Chautauqua movement — founded in 1874 at Lake Chautauqua, N.Y., to better train Sunday-school teachers — swept the country in the late 19th century, blossoming into a network of assemblies drawing rural and working-class Americans hungry for education, culture and social progress. While short-lived, the local camp would form the blueprint for Pacific Palisades to this day. Young, who has co-written books about the Palisades and its surrounding communities, stepped onto the short boardwalk fronting a modest wooden structure. 'This was the grocery store and meat market,' he noted. Rounding the slope at the back, he pointed to an old Adirondack-style dining hall — now called Cheadle Hall but originally Woodland Hall — its simple post-and-beam and wood wainscoting preserved from the early 1920s. He also spoke of what had been lost over the decades: Across the glade had stood a barnlike, three-tiered auditorium. Nearby, he said, had been a log-cabin library. Up and down the canyon were dozens of river-rock cottages and timbered casitas, and 200 canvas tents raised on wooden platforms. South of Sunset Boulevard (then known as Marquez Road), on a site that now includes Palisades Charter High School, was the Institute Camp, containing an amphitheater carved out of a natural bowl, where thousands of summertime campers would hear the likes of Leo Tolstoy's son, Illya, speaking on 'The True Russia,' or Bakersfield-born Lawrence Tibbett, who would become one of the country's greatest baritones, perform selections from his Metropolitan Opera repertoire. The Institute Camp also housed the Founders Oak, a tree that marked the site of the community's 1922 founding ceremony, and lots for independent groups, like the WE Boys and Jesus our Companion (J.O.C.), Methodist-affiliated clubs who made a former Mission Revival home into the Aldersgate Lodge (925 Haverford Ave.) in 1928. In the sylvan canyon, the Palisades Chautauqua offered a bewildering array of ways to lift oneself up: hiking and calisthenics, elocution and oratory, homemaking and child psychology, music, history, politics, literature and theater. Tinged with piety, these were, in their own words, 'high class, jazz-free resort facilities.' The official dedication of the Palisades Chautauqua on Aug. 6, 1922, would be the last of its kind in the country. It was spearheaded by Rev. Charles Holmes Scott, a Methodist minister and educational reformer who dreamed of creating the 'Chautauqua of the West.' The influence of the movement was so central to the Palisades' identity that in 1926, one of its main thoroughfares — Chautauqua Boulevard — was named in its honor. Scott, inspired by the Chautauqua tradition's ideals of self-transformation, envisioned Pacific Palisades as a place where character would matter more than commerce. 'Banks and railroads and money is always with us. But the character and integrity of our men and women is something money cannot buy. We will prove the worth of man,' Scott declared. Residents signed 99-year leases to ensure the community's cooperative nature. The leasehold model was also meant to prevent speculation, fund cultural facilities and events, and uphold moral standards. Alcohol, billboards and architectural extravagance were all prohibited — as was, alas, anyone who wasn't Protestant or white. The Palisades Assn., under Scott's guidance, purchased nearly 2,000 acres of mesa, foothills and coastline. Pasadena landscape architect Clarence Day drew up the first plans, establishing a new axis, Via de la Paz, or Way of Peace, eventually home to Pacific Palisades United Methodist Community Church (1930) and terminating at a neoclassical, Napoleonic-scaled Peace Temple, atop Peace Hill. He laid out two tracts: Founders Tract I, a tight-knit grid of streets (now known as the Alphabet Streets) for modest homes above Sunset Boulevard, and the curving Founders Tract II, closer to the coast with larger lots for more affluent residents. Soon after, Day was replaced by the renowned Olmsted Brothers, who refined the layout to follow natural contours, planted thousands of trees and designed a stately civic center in which they wanted to include a library, hotel, lake, a park with a concert grove and a far larger, permanent auditorium. Only one major element of that center was realized: Clifton Nourse's Churrigueresque-style Business Block building at Swarthmore and Sunset, completed in 1924. By the end of 1923, it seemed as if the Palisades was destined to become a boom town, with 1,725 people making down payments totaling more than $1.5 million on 99-year renewable leases. In early 1924, demand slumped, never to revive. To preserve the dream, in 1926 Scott abandoned the lease-only model and began selling lots. That same year the association borrowed heavily to purchase 226 more ocean-view acres from the estate of railway magnate Collis P. Huntington, installing underground utilities and ornamental street lighting in an area that would become known as the Huntington Palisades. Debt soared from $800,000 in 1925 to $3.5 million by the end of 1926. As the 1929 stock market crash hit and revenue dried up in the Great Depression, the association collapsed. Its assets were sold off. Grand plans, like the Civic Center and the Peace Temple, were abandoned. The dream withered. 'There wasn't a moment where they said 'we're stopping,'' Young said. 'It just sort of petered out.' Yet fragments endured, stubbornly. In 1943, the Presbyterian Synod purchased the Chautauqua site and operated it as a retreat. In the late '70s and early '80s, local activists fought off a plan to extend Reseda Boulevard right through Temescal Canyon (though buildings like the library and assembly hall had already been torn down in anticipation of the roadway). In 1994, the Santa Monica Mountains Conservancy acquired the land. Today, it survives as the city-run Temescal Gateway Park, its board-and-batten cabins and rustic halls weathered but largely intact. The Business Block — since January a fire-blackened shell awaiting its undetermined fate — narrowly escaped demolition in the 1980s when a developer proposed replacing it with a concrete and glass mall. A preservationist campaign under the slogan 'Don't Mall the Palisades' saved the structure. But by then, the character of the Palisades had begun to shift. Faint echoes of the quiet, rustic past remained, but modest bungalows had given way to mansions. The artists, radicals and missionaries were largely gone. 'It's not Chautauqua anymore — it's Château Taco Bell,' Young quipped, of much of the area's soulless new built forms. Today, thanks to the fire's brutality, the original Chautauqua sites offer something unusual: a landscape where past and present momentarily coexist. Slate roofs held firm. Ancient oak groves performed better than modern landscaping. For Young, the fires stripped away modern gloss to reveal what continues to matter. 'When you go through a fire,' he said, 'you get down to the basics.' He added: 'The fires brought us back to 1928.' Pacific Palisades is one of a long list of failed California utopias. Like Llano del Rio, the socialist settlement in the Antelope Valley, or the Kaweah Colony, a cooperative in the Sierra foothills, it was a high-minded gamble dashed on the shoals of capitalism and human nature. The idealistic outpost lingers, etched into the land, embossed in the Palisades' deeper memory. The dream may no longer be intact, but its traces are still legible.


Eater
2 days ago
- Eater
Highly Opinionated: Detroit's Most Exquisite Tartares
It's no secret that Detroit has a love affair with beef — from the fresh, regenerative ground meat smash burgers made at Melway Burgers to the classic chili that slathers the coney dogs at Duly's. But as a recent transplant to the city, I was surprised to learn just how much raw meat is consumed here. You can't go too far in Detroit without encountering an exciting riff on steak tartare or a classic kibbeh nayeh (raw lamb or beef mixed with bulgar wheat). In fact, when I describe Detroit's restaurant scene to friends across the country, it's not the coney dog or Detroit-style pizza that I suggest is this city's signature dish — it's steak tartare. Raw meat links prestigious new American restaurants like Selden Standard, Grey Ghost, and Mabel Gray. Tartare graces the menus at steakhouses both old and new, whether at the historic London Chop House or at the stylish, modern Wilder's in Birmingham. Tartare is a common thread among restaurants with a focus on ethical sourcing like Ladder 4 and Marrow. Raw meat is also ingrained in Detroit's vast Arab American community, where at Lebanese restaurants the aforementioned kibbeh nayeh is a fixture. To put it simply, Detroit is tartare city, whether people recognize it as such or not. I've been a resident of Detroit for more than a year now, and I have sampled many different types of tartare in that time. It's one of those dishes where if I see it on the menu, I have to try it (if for no other reason than to further this growing hypothesis that Detroit is tartare central). There are an infinite number of ways to enjoy the dish, but here are a few that I keep coming back to. I grew up in a small, Western Pennsylvania town where Levantine cuisine is prominent. In fact, there's a neon sign hanging at my favorite six pack bar and to-go restaurant that reads, 'Lamb & Smelts.' Summer cookouts weren't just hot dogs and hamburgers; they were also skewered legs of lamb, toum, and pita bread. Sunday dinners in my mostly Italian family meant pasta, but my Greek grandmother also made sure that stuffed grape leaves and fried kibbeh were on the table. From a culinary standpoint, moving to Detroit felt like home, but it felt more exciting , too. The vastness of Levantine cuisine is on full display here, and Leila is a restaurant that I've absolutely adored since moving to the city. It's one of those special places a traveler can point to and go, 'There's not many restaurants like this in the country.' Leila's kibbeh nayeh is prepared relatively traditionally — a mix of finely minced raw lamb, bulgar wheat, and spices spread flat on a small plate, dragged with a fork, and topped with chopped onions and mint. What's so interesting about Leila's raw kibbeh is how it's engineered : Small, slivered cups of white onion surround the dish, and act as a vessel to scoop and pile the raw meat. A small slice of jalapeño, a delicate leaf of fresh mint, and bam — you have everything you need in one single, clean bite. Another reason Leila rocks: Upon request, you can ask for a bottle of olive oil for the table. A little drizzle into each kibbeh filled onion cup makes the experience even more luxurious. Do as the Lebanese do, and enjoy kibbeh nayeh with Arak, a potent, anise-flavored drink made cloudy when it connects with water (or ice cubes). It's a smooth and aromatic accompaniment. I'm not a huge fan of bone marrow. Something about it feels particularly gluttonous and macabre. But chef Javier Bardauil doesn't paint with broad strokes. The multi-time James Beard semifinalist has gotten national recognition over the years for his dedication to live-fire cooking and Argentine-influenced creations, but he doesn't nearly get enough credit for how he wields acid. Everything at Barda stings with lovely acidity. The scallop ceviche features sour green apples and a deeply flavorful leche de tigre. Barda's wreath-shaped zucchini ceviche in the summer is delicate, but bright and mouth-smacking, and his chimichurri lacerates through the char of thickly cut, wood-fired steaks. There's a lovely dichotomy to the food at Barda — it is all at once carnal and virtuous. Take the steak tartare. Here, the high-quality beef is mixed and marbled with capers, cilantro stems, whole-grain mustard, and finely minced jalapeño. A pile of sharp horseradish is grated on top for good measure. The dish comes served classically with slabs of grilled sourdough toast brushed with tallow, and a thick log of roasted bone marrow for scooping out gelatinous tissue. Javier's use of tangy, piquant ingredients tame the meatiness of his tartare, one that uses three different kinds of beef — ground, tallow, and marrow. Even as I think about it right now, I can taste the sharpness of this spectacular dish. It's one of the city's best. The first time I visited Selden Standard was mere days after I moved to the city in April of 2024. Alone, at the bar, I had a seasonal orecchiette pasta dish with anchovy, lemon, rapini, and stracciatella that just totally blew me away. I also enjoyed a tartare served with endive, a wonderful deviation from the standard toast points. Indeed, the vessels for Selden's tartare change often, but I had recently encountered a great one served with tangy, homemade sourdough. At Selden, the dishes rotate with the seasons, ingredient availability, and whims of the chefs in the kitchen. One thing you can count on, however, is a damn good steak tartare, which is always on the menu in some form or another. This one, enjoyed in May, simply featured raw beef, egg jam, and marinated onions. But oh, it's so much more than that. The raw beef has beef fat mixed in with it, and the onions are caramelized and then marinated with fish sauce, sherry vinegar, and extra virgin olive oil. It comes plated with fresh parsley, chives, and tarragon, making this one of the more herby steak tartares I've ever had the pleasure of experiencing. There's many different flavors here, but they all sing the same hymn — praise be to the church of raw beef. See More:


Eater
2 days ago
- Eater
Highly Opinionated: The Best East Coast-style Pizzas in Austin
Skip to main content Current eater city: Austin From New Haven 'apizza' and Trenton tomato pies to classic, foldable New York slices, these Austin pizzerias are top-notch Jun 12, 2025, 2:22 PM UTC I'll preface this by saying: I am not one of those 'everything is better in New York' New Yorkers. Since moving to Austin from Brooklyn a few years ago, I've found many local dishes that beat what I could find in New York (good luck trying to find any decent barbecue or Tex-Mex up north). But growing up in the suburbs of New Haven, Connecticut, and living in New York for over 15 years did have one major perk: the pizza was incredible. In New Haven, I feasted on ultra-thin pizzas with coal-charred crusts. In New York, the foldable, portable, flawlessly simple New York slice served as my go-to quick and satisfying meal. As a result, my standards for pizza are high and unapologetically East Coast-centric, and I stand by my conviction that the Tri-State area of Connecticut, New York, and New Jersey produces some of the best pizza — not only in the country, but in the entire world . Sadly, my initial search for pizza in Austin left me disappointed. I'll admit, my standards weren't totally fair. Austin's pizza scene and history are much different and shorter than those where I grew up. But even though a serviceable slice could be found in Austin, I began to fear that finding a memorable example of New York, New Haven, or New Jersey-style pizza was a pie-in-the-sky (excuse the pun) — up until now. In the last couple of years, Austin's pizza landscape has blown wide open. Artisanal pizzaiolos have raised the bar, launching restaurants, trucks, and food stands that finally give Tri-State transplants something to chew on. Here are the best spots for New Haven, New York, and New Jersey-style pizza in Austin, ranked. In the small Connecticut city of New Haven, apizza (pronounced 'ah-beets') is a complete lifestyle. Locals take great pride in their coal-fired, thin-crust, deeply charred, and asymmetrically sliced pies. This glorious gold standard of regional pizza specialties is tough to find outside Elm City. But thanks to a Connecticut pizzaiolo in Austin, scoring apizza is possible. Connecticut native Kelsey Small launched Small's Pizza in 2021 as a pop-up, and later found a temporary home on the grounds of East Austin cafe Mercado Sin Nombre before moving to a pop-up counter at Springdale General in Far East Austin. True to tradition, Small's Pizza only sells whole pies, all of which are asymmetrically sliced, deeply charred, and absolutely irresistible. The smoky crust is perfectly burnished. The sauce is piquant and sprightly. The cheese has just the right amount of pull, and whether you opt for classic toppings like pepperoni or anchovies, a very New Haven choice like sausage and peppers, or one of Small's Pizza of the Week concoctions (the garlic mashed potato is especially unique), you can't go wrong. I have yet to see a white pie topped with clams — the most famous style of New Haven apizzas, at Small's, but if and when they finally make that leap, I'll be there to give it an enthusiastic try. Pro tip: To get a pie from Small's, call the shop's number, which still uses Kelsey's original 203 New Haven area code, to place your order. Then, pick up your pie at the tiny but efficient counter. Kelsey is planning to relocate in June. Stay up to date by checking the official Instagram page. What makes a real New York slice? A thin hand-tossed crust; a light spread of tomato sauce; a layer of grated mozzarella (plus optional toppings); and foldability. Most importantly, New York pizza is generally meant to be sold by the slice, which involves a deep level of lore. New Yorkers tend to eat their pizza on the go, so slices must easily fold in half so they can consume them while rushing down the sidewalk or the subway station stairs, and if the cost of a subway fare exceeds the average price of a slice of pizza, New Yorkers might actually start to panic). With two locations in Central Austin, Allday Pizza is known for its expertly made pizzas with flexible, flavorful crusts, all available by the slice or in whole pie form. In proper New York form, Allday's hefty slices crease perfectly lengthwise down the middle when bent. Still, they are seemingly larger than the typical New York slice (the only exception might be the gigantic versions sold at Koronet near Columbia University, but hey, everything's bigger in Texas). The balance of sauce, cheese, toppings, and crust is spot-on, and even though I'm in South Austin (pssst, Allday, we'd love a location down here!), my New Yorker heart will surely bring me back to Allday Pizza on a regular basis. The Trenton tomato pie is New Jersey's signature, and yes, Pennsylvanians might try to claim it, too., Anyone who loves the tangy, garlicky, slightly sweet flavor of a good tomato sauce will understand why, but they aren't identical. Both feature a swirl of tomato sauce on top of the pizza cheese, which is the star of the tomato pie show, but where Philly's pie is square-shaped and thick, the Trenton pie is thin, crispy, and circular. New Jersey takes rightful pride in their sweet, tangy, and juicy homegrown tomatoes, so their claim to the tomato pie feels justified. Such a niche pizza in Austin can be hard to find, but Pedroso's Pizza, located next to Lala's Little Nugget in Crestview, does Trenton tomato pies justice. The crust has just the right level of char and is topped with a smooth tomato sauce with a whisper of sweetness, and a springy, crackly layer of mozzarella. Beyond the tomato pie, Pedroso's also slings New York-style pies and thin, square-shaped 'Grandma' pies, a Long Island invention named for the nonnas who baked their crispy, olive oil-laden pizza crusts on sheet pans. Deft Pies: Chicago is known to take its pizza seriously. Some will assert that deep dish pizza isn't pizza (IMO, it's lasagna with a crust), but tavern-style pizza is the Windy City's underrated gem. Think: ultra-thin, snackable crust, cut into crispy squares meant to eat with a cold beer. The best place to grab one is, appropriately, at a brewery. Deft Pies, located in Old Gregg's Brew Company, makes a stellar version. Chef John Bates, formerly of Interstellar BBQ, turns out pies like the zingy Southside, topped with red sauce, Italian sausage, giardiniera, mozzarella, provolone, and Parmesan. Jet's Pizza: Yes, Jet's is a national chain, and there are other Detroit-style pizza spots in Austin (VIA 313 is a noteworthy Austin-born brand) But ask any Detroiter in Austin, and many will tell you there is no better place to go for pizzas that taste like home. With five locations in Austin, homesick Detroiters and curious pizza lovers can indulge in square-shaped pies with crunchy crusts, abundant stretchy cheese, and an assortment of toppings, including the ever-popular 'roni (pepperoni) cups. See More: