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Gastronomy and typical cuisine in Querétaro
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WHAT TO EAT IN MANÍ
The food in this beautiful Magical Town is a combination of the ingredients used by the ancient Mayans and the flavors brought by the Spaniards.
You can try some of the typical dishes of the region such as relleno negro (stew made from burnt dried chili peppers and turkey), relleno blanco ( a mix of castile pepper, garlic, cumin, clove and coriander) y escabeche (pickled), among others.
The Poc Chuc is a signature dish of Yucatecan cuisine prepared by marinating pork in a mouthwatering combination of orange juice, lime juice, garlic and pepper.
The meat is then grilled and served with pickled onions, rice, beans, radishes and avocado.
For sweet cravings, be sure to try the cassava with honey, honeyed pumpkin, sweet potato with coconut, cocoyol in syrup, pumpkin seed marzipan and melcocha (marshmallow), among others.
Another thing that you cannot miss when you visit Maní is its delicious mamey water, or the fresh chaya water with lemon.
Gastronomy and typical cuisine in Maní
“Poc-Chuc” Recipe
Ingredients:
- 1 kg of pork fillet in thin cuts
- 2 large onions
- 4 tomatoes
- 4 sour oranges
- 50 grams of coriander
- 4 radishes
- 1 avocado
- 2 tablespoons of thyme
- 2 teaspoons pepper
- 2 tablespoons of oregano
- salt to taste
Directions:
Squeeze the juice from the oranges in a container and mix it with the pepper, thyme and oregano and cover the meat with this juice.
Salt the steaks on both sides and place them on the grill, along with the whole tomatoes and halved onions.
Flip everything constantly for 20 to 30 minutes.
To prepare the tomato sauce, start by plunging your tomatoes into boiling water for 1 to 2 minutes. This will loosen their skins, so they're much easier to remove later. Then, rinse the tomatoes in cool water to stop the cooking process. Cut the tomatos into very small squares and chop the coriander. Put both ingredients in a deep bowl and add ¼ cup of water and salt to taste.
Once the onion is roasted, cut it into large squares and squeeze the juice from one orange and pour ¼ cup of water into a bowl and mix with the orange and onion.
To serve, cut the fillets into strips or large squares and place them on a large plate, garnished with radish slices and avocado.
It is accompanied with tomato sauce, golden onion and tortillas.
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