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WHAT TO EAT IN CHETUMAL
The cuisine represents an exotic combination of Yucatecan, Mexican, Caribbean food and, strangely enough, also has a Lebanese influence.
Traditional food is based on the use of wild animals such as wild boar, deer, pheasant, etc., prepared in different ways, although pibil predominates, which is baked underground and the meat is wrapped in banana leaves. Other stews are made using chaya, which is a plant whose leaves are very nutritious. The habanero chili that is used in many sauces, pumpkin seed-based foods, and pozole, which is a sweet corn-based drink.
Among the must-try dishes are the “rice and beans”, which has the particularity of being cooked with coconut oil, xpelón tamales (a variety of beans) and sotobichay (queen arm) which is a tamale with chaya. Likewise, the puchero (a type of stew) and the chocolomo (a richly flavored stew) are very popular in Chetumal.
On the days of "Todos Santos" they prepare the "mucbi pollos" tamales from the region that are baked and there are also dishes made with fish and shellfish, such as dogfish bread and tikin-xic, as well as pink conch ceviche and the kibis.
Gastronomy and typical cuisine in Chetumal
“Brazo de Reina” (Queen's Arm) Recipe
Ingredients for 6 servings:
- 8 chaya leaves
- 1 kilo of dough for tortillas
- ¾ cup of lard
- 6 banana leaves
- 1½ cups of pumpkin seeds
- 6 boiled eggs
- 500 gr of tomatoes
- ½ onion
- 1 habanero chile
- salt to taste
- pepper to taste
Directions:
Chaya leaves are washed and boiled. Once boiled, they are squeezed and chopped.
Mix the chaya with the dough, the lard and season. It kneads perfectly. Chop the boiled egg and mix with the ground pepita.
Banana leaves are cleaned and a small portion of the dough is placed on the sheet and filled with egg and wrapped with the same sheet.
The wrappers are placed in a steamer pot and left for 90 minutes, but the cooking should be checked with a fork, if it sinks too easily the tamales are still not cooked.
You must blend the tomatoes with water, onion and chili.
Once the mixture is made, fry it with a little oil and let it boil over low heat, stirring until it thickens.
The tamale is served bathed in tomato sauce and sprinkled with ground pepita.
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