It’s not the end of the world. But the Mayan calendar winding down on one cycle and heralding a new age is as good an excuse as any to celebrate the glorious food of the Yucatan. On December 21, I’m going to dust off the slow cooker for an all-day roast of cochinita pibil, which I’ll serve that evening with the traditional condiment of pickled red onions. Am still mulling over the rest of the menu, but it wouldn’t be a Mayan meal without avocados, black beans and salsa verde. Throw in a cocktail (with mezcal?) and dessert (Mexican chocolate bread pudding?) and we’ll be set.