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The flavour of Yucatán
The kitchen of Mexico is well known for its hot and spicy food. It can be stated, that the food in Mexico City for example is spicier than the food in the peninsula of Yucatán. The kitchen of Yucatán is very well known and famous for its own regional food.
The culinary delights of typical Yucatecan cuisine are achieved with an exquisite mixture of ancient Mayan ingredients, flavours introduced by the Spanish during the colonization, and later Caribbean and Middle Eastern contributions. For many years, the Peninsula of Yucatan was not easy to reach due to the mountainous terrain and scarce roads.Although isolated from the rest of Mexico by land, its ports enabled cultural and commercial ties with Europe, in particular France, New Orleans and Cuba. The Yucatecans were naturally influenced in many aspects by these cities and countries, creating a cuisine now renowned in Mexico and the world.
Not surprisingly, Yucatecan food is internationally famous due to the unequalled combinations of condiments and spices that are used. Pumpkin seeds, oregano, red onions, sour orange, sweet chilies, tomatoes, achiote, xcatic chilies, habanero chilies, max chilies, and coriander all give a special seasoning to the local dishes.
The region was once, in fact, known as the “Land of the Pheasant and the Deer” since these species were often the main ingredient. Nowadays these have been replaced by pork and turkey which, expertly seasoned, give rise to the delicious regional recipes that we know and love today: cochinita pibil, whole roasted pig wrapped in banana leaves and roasted underground, is one of the most typical and well loved gastronomic specialties.
Likewise, delicious salbutes and panuchos are made with hand-made tortillas, fried and spread with black beans, then topped with shredded chicken or turkey, lettuce, red onion and xnipec dressing. Papadzules are tortillas filled with chopped, hard-boiled eggs, bathed with squash seed sauce and served with a dressing of tomato and habanero chili. Lime soup is similar to chicken consommé but with a subtle lime flavor. There's also turkey in black sauce, stuffed cheese, and the traditional poc-chuc and tikinxic fish, which is marinated in achiote, wrapped in banana leaves and roasted, served with a rich tomato and habanero chili sauce.
The habanero chili is considered one of the hottest in the world and is widely used here to give flavor and a special something to many of the dishes. Xnipec dressing is made by roasting and grinding the chili, and adding chopped onions and lemon juice.
Other regional dishes, perhaps less known as they are usually home-made, are puchero, a broth with three kinds of meat; chocolomo, pork loin cooked in consommé; chicken pibil; pork and beans; eggs Motul-style, served over fried tortillas with ham, white cheese and xnipec dressing; lentil stew; baked or steamed tamales; and eggs with chaya.
To drink there's the delicious horchata (rice milk), a blend of chaya with lemon, and various water-based fruit drinks. Refreshing sorbets and granizados, cups of scraped ice dowsed with fruit-flavored syrup, can be enjoyed under the shady trees of the Paseo de Montejo. Another typical drink is the exquisite Xtabentún, better known as the “liquor of the gods.” Made from honey and aniseed it's very similar to the liquor from the same seed.
Desserts are another example of the great gastronomical quality of the state. They give just the right touch to a special lunch or dinner, gratifying to the heart and the spirit. The majority are made with regional fruit like papaya, nance, plum and ciricote. Also desserts like the wonderful coconut cream, flan and the caballero pobre delight even the most demanding palates.A basic ingredient of local gastronomy is the recado, coming from the word recaudo, which means condiment. Its use is so extensive that it's practically impossible to taste Yucatecan cooking without trying it. It is made with spices like cloves, black pepper, oregano, comino, garlic, coriander seeds and vinegar. However, there are many different kinds, and ingredients vary accordingly.
The most common recado is red, which gets its characteristic coloring by adding achiote to the previously mentioned ingredients. It is used in all the pibil type dishes like chicken or pork, and also in the delicious fish dish tikin xic. The black recado is one of the few prepared with dry chilies, which are roasted and ground with achiote and other spices, adding color and flavor to dishes like relleno negro and the traditional chilmole. Lastly, the beefsteak recado, which is usually prepared with cinammon added to the basic spices, is used in the classic chicken or turkey dish, oriental escabeche.In order to make it easier for you to understand the Yucatecan menue, we have put together a list of the most important expressions all around food and drinks:
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Mexican food expressions: |
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