Yucatan is recognized nationally for its food, flavors, freshness, and for being very attached to Mayan roots in its artisanal ingredients, those that the ancestors used, which is why its gastronomy is considered one of the most emblematic in Mexico.
In addition, in much of the food strong condiments cannot be missing, as well as basic ingredients such as corn, beans, chili, and meat, being the most used in all the typical dishes of the region. In Yucatan, there are at least 11 typical dishes 100 percent from the region, between dry and juicy foods.
What are the typical dishes of the region?
COCHINITA PIBIL: Pork marinated in achiote and cooked in an underground oven, hence the word Pibil, served with pickled red onion and corn tortillas.
PANUCHOS: Tortillas filled with black beans, topped with pork, chicken, or turkey, accompanied with onion, tomato, lettuce, and sauce.
SALBUTES: Made with dough, they are fried until crispy and topped with meat, pork, chicken, and turkey, as well as vegetables, such as onion, lettuce, and various sauces.
SOPES: Thick, round corn tortillas with a border, topped with beans, meat, lettuce, and sauce, in some cases cream.
BLACK STUFFING: A dish made with turkey or chicken in a thick sauce made with burnt-dried chilies, spices, and black achiote.
STUFFED QUESO: It is a piece of cheese ball that has pork or beef inside, cooked in a tomato and spice sauce, which turns white, and is accompanied by red sauce.
POC CHUC: Pork marinated in sour orange juice and then roasted, served with pickled red onion and handmade corn tortillas.
LIME SOUP: A chicken broth where the main ingredient is lime, accompanied by fried tortilla strips.
KIBIS: A Lebanese dish adapted in Yucatan, made with beef or lamb mixed with bulgur and spices, fried in the form of croquettes, and accompanied by red sauce and a habanero chili.
PAPADZULES: Corn tortillas filled with hard-boiled egg and bathed in a sauce of pepitas (pumpkin seeds) and tomato.
TURKEY BROTH: It is cooked with vegetables and spices. It is very common in celebrations and special occasions.
Likewise, there are sweet and savory desserts that were created in the state of Mayan origin, which you can accompany with 100 percent traditional drinks.
PAPAYA JAM: Made with papaya cooked in sugar and cinnamon.
DULCE DE XTABENTÚN: A traditional liquor made from honey, anise, and brandy.
CHICHA A fermented drink made from corn or rice.
