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Gastronomy and typical cuisine in Querétaro
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Gastronomía de Yucatán
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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.
Una de las razones de su sazón único son todos los ingredientes que utiliza como: la cebolla morada, cilantro, tomate, pepita de calabaza, orégano, achiote, chile dulce, chile xcatic, chile habanero, chile max y cítricos como el limón y la naranja agria. La combinación de todos ellos le da un sabor único a la comida yucateca que fue nombrada Patrimonio Cultural Intangible de Yucatan desde el 2013, además Mérida fue designada por la UNESCO parte de su Red de Ciudades Creativas en la categoría de gastronomía desde 2019.
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).
If you want to dive into the gastronomy of Yucatán, we recommend a Gastronomic Tour to typical places such as markets, where you'll try delicious antojitos and many Yucatecan delicacies. Tour Gastronómico en lugares típicos como mercados en donde probarás antojitos y muchas delicias yucatecas.
If you're interested in discovering its typical drinks, including delicious craft beers, we suggest the Cantina Tour, where you can also taste typical snacks and enjoy the famous music of Yucatán. Tour de Cantinas, en donde además podrás degustar las típicas botanas y la afamada música de Yucatán.
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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