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WHAT TO EAT IN ESPITA
The local cuisine is another of the town's attractions.
Among its typical dishes are mondongo, chaya with eggs, panuchos, papadzules, salbutes, and venison pipián.
However, Espita is known for the delicious Kots’ob, a dish rooted in Mayan culture. Its name means "wrapped," referring to the preparation method where the spread dough is wrapped in mak'ulan leaves and filled with a mixture of ibes (a variety of white beans), chives, ground pumpkin seeds, and chili. This mixture is then steamed, baked, refried, or cooked in a pib.
Another typical dish you must try during your visit to Espita is Xupiik, which some say translates to "the chile is gone," as the veins of the chiles are removed and boiled to reduce their spiciness. It consists of marinated meat, chiles, tomatoes, and other local spices.
Gastronomy and typical cuisine in Espita
Yucatecan Tamales Recipe
Ingredients:
- 1 kg of tortilla dough.
- 2 tablespoons of achiote paste.
- ¼ teaspoon of cumin.
- ¼ teaspoon of oregano.
- 1 cup of lard.
- ½ kg of pork leg.
- ½ kg of chicken breast.
- 3 cups of water.
- 2 tablespoons of oil
- 4 large tomatoes, seeded and thinly sliced.
- 1 thinly sliced onion.
- ½ cup of chopped epazote.
- 1 garlic clove.
- hojas de plátano.
- sal y pimienta.
Directions:
Heat enough water in a pot for a double boiler and keep hot until ready to use.
Cut the banana leaves into medium squares. Pass them over a flame to soften and clean with a damp cloth. Set aside.
Place the pork, chicken breast, three cups of water, garlic, oregano, cumin, half of the achiote, salt, and pepper in a pot. Cook until the meat is tender. When the meat is cooked, remove it from the pot and shred it. Set aside.
Heat the oil in a pot and sauté the onion until transparent. Add the tomatoes and epazote, then add the shredded pork and chicken. Season with salt and set aside.
In a large bowl, mix the dough, the remaining achiote, lard, and salt. The dough is ready when a small ball of dough floats in a glass of water.
Spread a portion of dough onto the banana leaf squares. Add two tablespoons of the filling. Close the tamales, forming a rectangle.
Once all the tamales are formed, place them in the steamer pot, cover with a damp cloth, and cover with the lid. Cook for 30 minutes or until completely cooked. Serve hot.
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