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
-- baked marinated pork seasoned with annatto paste, bitter orange juice and other spices,
traditionally baked in banana leaves, the annatto seed providing an orange color
- Pollo Ticul -- chicken
prepared much in the same way as the above, with annatto paste, orange and banana leaves,
but also bell pepper, garlic and onions
- Pescado Tikin-Xic
-- grouper fish prepared with annatto paste and baked in banana leaves.
- Papadzules --
small "egg tacos" on a tortilla smothered in tomato sauce and sprinkled
generously with toasted pumpkin seeds.
- Chilmole --
turkey dressed with jet-black mole sauce
- Panucho -- corn
tortillas stuffed with bean paste and fried, then garnished in various ways, particularly
with chicken breast and marinated onion strips
- Salbute -- like
a panucho but the tortilla not stuffed with bean paste
- Sope -- like a
panucho but topped with ham and cheese; in some places the "ham" (jamón)
may be hamlike chicken breast or something similar.
Below, sopes, more or less (tortillas smeared with
bean paste), and quesadillas (above)
SWEETS
- Pipián -- a
kind of custard
- Atropellado de coco
-- coconut, sweet potato, sugar and cinnamon whipped into a paste
NON-ALCOHOLIC DRINKS
- Horchata -- made
with rice, cinnamon, ground almonds and sugar, served with ice
- Tanchucuá --
made of sweetcorn, chocolate, allspice and sugar
ALCOHOLIC DRINKS
- 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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