Gastronomy

Yucatán is known for wide variety of delicious dishes.

Information courtesy of: Daniela Hernández, Debbie Lewis, Johny Martínez and Luis Guemez.

          The gastronomy of Yucatan is drastically distinguished from that of other regions of the country for preserving the ingredients and preparation inherited from the Mayans, and still practised today. The combination of meat from animals of European origin plus spices and a way to cook and prepare the multiple local ingredients have resulted in a cuisine full of flavour and colour. Having ports with commercial and cultural contacts with Europe (especially France), New Orleans, and Cuba, the Yucatecans were easily influenced by many aspects of these countries, such as dress, architecture and cooking, which explains why there is a lot of European flair in its cuisine.

Just for mentioning some dishes:

Pollo Pibil

          Chicken marinated in achiote (annatto), sour orange juice, peppercorns, garlic, cumin, salt, and then wrapped in banana leaves and baked. This dish can also be made with pork (cochinita pibil). A dish you should definitely try for lunch or dinner. Not spicy.

Panuchos & Salbutes

          Pre-cooked tortilla with shredded chicken and garnished with lettuce and onion. The difference between panuchos and salbutes is that the former has refried beans inside the tortilla.

Lime Soup

          A delicious soup made with shredded chicken, bits of fried tortilla, and lime juice.

Poc Chuc


          Tender slices of pork marinated in sour orange juice, grilled, and served with a tangy sauce and pickled onions.

Papadzules


Chopped hard-boiled egg rolled up in tortilla and covered with pumpkin seed sauce.

Frijol con Puerco

 The Yucatecan version of pork and beans. Chunks of pork cooked with black beans, served with rice, and garnished with radish, cilantro and onion. A regular Monday dish in most Yucatecan homes.