GASTRONOMIA MÉRIDA 2
GASTRONOMIA MÉRIDA 3
GASTRONOMIA MÉRIDA1
GASTRONOMIA MÉRIDA 2
GASTRONOMIA MÉRIDA 3
GASTRONOMIA MÉRIDA1

The most delicious food in Puebla

The most delicious food in Guanajuato

The most delicious food in Morelos

Northern Mexico

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Central Mexico

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Southern Mexico

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Gastronomy and typical cuisine in Querétaro

The most delicious food in Puebla

Gastronomía de Yucatán

Northern Mexico

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Central Mexico

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Southern Mexico

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WHAT TO EAT IN MÉRIDA

Yucatan cuisine is a surprising journey, it is diverse with delicious flavors and rich ingredients, most of its dishes use strong condiments.

In the area abound fresh fruits, vegetables, seafood and delicious meats. These ingredients are combined with sauces, chiles and spices with unique results.

Among its most famous dishes are: “Sopa de lima” (Limetta Soup), Yucatan’s most popular soup, a complex blended stock (pork, chicken, veg) with the right amount of limetta to give only light sourness; “Huevos motuleños”, two sunny-side-up fried eggs layered atop two crispy-fried tortillas (or tostadas) smeared with black beans and topped with chopped ham, peas, crumbly white cheese, and red salsa, made with tomatoes and habanero chiles, with fried plantains served on the side; “Pollo pibil”, pieces of chicken marinated in achiote, sour orange juice, garlic, cumin, salt and pepper, wrapped in banana leaf and baked, but the quintessential Yucatan dish is “Cochinita pibil”, the same recipe just using pork instead of chicken; “Poc-chuc”, marinated pork, served with rice, refried black beans, sliced avocado, fire-roasted onions, cabbage, and chiltomate (habanero-tomato) sauce; “Panuchos and Salbutes”, deep fried tortilla, stuffed with mashed black beans topped with a variety of options like pickled onion, boiled egg, lettuce, turkey or cochinita pibil, the “panuchos” are stuffed with mashed black beans; “Papadzules”, tortillas filled with boiled egg (though other fillings may have been used) and coated in a special pumpkin seed sauce and topped with a tomato sauce, is one of the most ancient and traditional Mayan foods; and beans with pork, served with rice, covered with tomato sauce and seasoned with radish, cilantro and onion.

Yucatan’s ultimate fusion dish is the “Queso relleno”, a hollowed out edam cheese (from Holland) filled with spiced minced pork, topped with a k’ool blanco sauce and finished with tomato sauce and olives.

Yucatan cuisine is famous for its “antojitos” (Snacks) like: “Codzitos”, tortilla rolled into a taco style without filling, dipped in tomato sauce and topped with crumbly white cheese; and “Tzikil Pac”, pumpkin seeds ground with tomatoes and habaneros, eaten with tortilla chips.

After these rich spicy dishes, it is very common that the fresh fruits of the region such as papaya, yucca and cocoyol sweetened with piloncillo, are the typical desserts of Yucatan. Another popular choice is a the refreshing coconut sorbet.

As for the drinks, in Yucatán you can try the Xtabentún, a sweet Mayan liqueur made from anise seeds and fermented honey which is extracted by bees from the nectar of the flower of a same name. Other interesting drinks are the liquors know as the “mistela de yerbabuena or verdín” (peppermint liquor) and “mistela de naranja” (orange liquor).

Gastronomy and typical cuisine in Mérida

“Cochinita Pibil” Recipe

Ingredients for 8 servings:

  • 2 banana leaves
  • 1½ kilos of pork leg
  • 2 lg. trimmed, boneless pork loin or shoulder
  • 200 grs. achiote paste
  • ½ cup bitter orange juice
  • 1 cup white vinegar
  • ¼ teaspoon whole cumin seeds
  • 1 tablespoon of dried oregano
  • 1 teaspoon white pepper
  • ½ teaspoon black peppercorns
  • ½ teaspoon ground cinnamon
  • 5 whole ground peppers
  • 2 cloves of garlic
  • ½ teaspoon piquín chile
  • 1 tablespoon salt
  • 125 gr room temperature lard
  • 4 red onions
  • 8 minced habaneros
  • 5 lemons
  • salt to taste

Directions:

Cut the meat into pieces of about 5 cm and put in a pot.

Mixed the achiote with the orange juice and vinegar. Add the spices and the squeezed garlic.

Move the spice mixture, the garlic and orange juice to a food processor or blender and process until you get a thick paste.

Mix the achiote paste with the lard, salt and enough bitter orange juice to make a sauce like a very thick BBQ sauce.

Put the meat into the pot and pour the sauce over it. Massage the sauce into the meat and set everything into the fridge at least for five hours but if you have the time you can do it for up to a day, a long marinade is traditional.

Heat the banana leaves directly over the fire for a few minutes until they soften.

Line a large roasting tray with the banana leaves to wrap the meat.

Place the meat, along with the marinade juice on the leaves and bathe with melted lard. The ends of the leaves are folded to cover the filling and topped with aluminum foil.

Put the tray into a 250°F oven. If you do this, the meat will take between 2 and 3 hours to cook.

For the onion sauce, cut the purple onion into squares and add the habanero finely chopped, the juice of the lemons and the white vinegar. Let the mixture rest for at least two hours.

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Take note of all the dishes you can taste and discover in Mexico, their ingredients and where they come from
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