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Gastronomía de Yucatán
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WHAT TO EAT IN PROGRESO
In Puerto Progreso you can savor the typical dishes of Yucatecan cuisine.
Among the most iconic dishes are: the traditional cochinita pibil, in some of the restaurants that offer panoramic views of the sea, or in the traditional palapas on the beach.
In addition, here you can enjoy fresh fish and shellfish cooked the Yucatecan way, or gourmet cuisine creations where local traditions are fused with the ingredients and culinary techniques of prestigious chefs. So you can savor shrimp or octopus ceviches, roast dogfish, breaded grouper, a tuna steak, shrimp in different styles, the Maccun (fish stew cooked in a pot), the aguachile with black recado and the unmissable Tikin Xik fish.
Stuffed Cheese is a dish that is born from the large quantity and variety of cheeses that arrive in the Yucatan Peninsula, from the Port of Progreso. This dish is made by hollowing out a 2-pound Dutch Edam cheese, filling it with the pork picadillo, securing the cheese "top" back in in place, then poaching the whole affair until the cheese softens slightly.
As for sweets, you can try the pumpkin seed marzipan or the cassava with honey.
Gastronomy and typical cuisine in Progreso
Stuffed Cheese Recipe
Ingredients for the chicken broth and cheese:
- 1 Dutch ball cheese of the Edam type
- 2 sprigs of mint
- ½ chopped chicken
- 1garlic
- ½ onion
- 50 grams of pitted green olives
- 3 liters of water
- 50 grams of almonds
- 2 xcatic chiles
- 50 grams of wheat flour
- salt to taste
Ingredients for the picadillo:
- 2 xcatic chiles
- 1 cube of chicken seasoning
- 4 eggs
- 100 grams of almonds
- 100 grams of raisins
- 2 tablespoons of capers
- 100 grams of pitted green olives
- 2 tablespoons of recado (blend of spices like annatto, oregano, cumin, clove, cinnamon, black pepper, garlic and salt)
- 2 cups of hot water
- salt to taste
Ingredients for the tomato sauce:
- 4 green habanero chiles
- 4 cloves of garlic
- 8 tablespoons of lard
- 3 onions
- 16 soft, seedless ball tomatoes
- salt to taste
Directions:
For the cheese. Remove the red wax from the cheese and cut a hole in the center of the cheese to hollow out. Reserve the filling.
Cover the cheese with water and leave soaking for two hours. Place the water inside the hole and let it hydrate for two hours. And then drain completely.
For the tomato sauce, blend the tomatoes until fairly smooth. Set aside 375 ml/13 fl oz/1 1/3 cups. Heat the fat in a saucepan and add the onions, garlic and red pepper and cook gently until softened and just starting to brown. Season and stir in the remaining tomato purée. Simmer gently for about thirty minutes, until thickened. Check the seasoning.
Stir the 375 ml of tomato purée into the picadillo and check the seasoning.
For the picadillo. Place the meat in a saucepan with a little hot water, salt and the “recado” and stir.
Add the tomato blend to the pot with the meat. Season with salt and the chicken seasoning. Continue cooking.
Heat a small dry pan over medium heat and place the xcatic chiles in it. Toast, turning it regularly, until lightly charred all over and add the chiles to the picadillo stew.
Carefully split the hardboiled eggs and remove the yolk. Coarsely chop the whites and add them to the picadillo along with the capers, olives and almonds. Remove from heat and reserve.
Assemble the stuffed cheese. After two hours, remove the water from the cheese and fill with the picadillo. Close the hole made at the beginning.
Cover the cheese with aluminum foil and put it in a pot with hot water in a bain-marie. Cover and wait for 20 minutes until it becomes softer and flatter, the cheese must lose its shape.
To prepare the chicken broth. In a boiling pot add the whole roasted head of garlic, the half roasted onion, the mint, salt and pepper.
Then add the chicken pieces and cover the pot until cooked. Boil for half an hour. Strain and reserve.
To prepare Kol or K’ool. Add two xcatic chiles, whole peeled almonds, the mint and the olives into the strained broth. Remove and add the flour to thicken and blend the mixture. Add to the hot broth and stir. Adjust the seasoning with salt and pepper.
Arrange in a deep plate a chunk of k’ool, the tomato sauce, a piece of the stuffed cheese and a bit of picadillo.
It is accompanied with a habanero chile, avocado slices and fresh corn tortillas.
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