CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- long coastline providing excellent seafood
- influence of Maya culture contributes greatly to local cuisine
- steamy tropical lowlands providing tropical produce
TRADITIONAL DISHES TO LOOK FOR
- Cochinita Pibil
-- pork traditionally cooked in banana leaves and seasoned with annatto paste, bitter
orange, garlic, cinnamon and more, in a spicy sauce
- Poc chuc
-- grilled pork steaks previously marinated in a sauce mostly of bitter orange juice
and annatto paste, accompanied by a spicy onion sauce
- Panuchos de Pavo
-- tortillas filled with black-bean paste and topped with boiled-egg slices then fried and
topped with bits of turkey breast and pickled onion
- Chocolomo --
cooked veal dish seasoned with bitter lime, lemon, onion, garlic, habanero peppers and
more.
- Tik n Chik
-- whole fish prepared with annatto paste
- Panuchos de Pavo --
turkey and tortillas dish
SWEETS
- Dulce de Coco
-- coconut sweet
ALCOHOLIC DRINKS
- Balche -- a
mildly alcoholic drink served ice cold, made from fermented pineapple rind
- Xtabentún --
liquor from fermented honey
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Information on this page based on
material presented in Gastronomía: Atlas cultural de México,
1988, an extensive and well illustrated work by various authors, published by the
Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in
Mexico City.
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