Condiments and salsas
Cebollas Asadas
Pickled roasted onions
Cebollas Encurtidas
Red onions pickled in sour orange juice
Chile Tamulado
Fiery habanero table salsa
Chiltomate
Sauce of charred tomatoes and chiles
Recado Negro/Chilmole
Seasoning blend of charred chiles
Recado Rojo
Achiote seasoning blend
Salsa de Jitomate Yucateca I
Smoky cooked tomato salsa
Salsa de Jitomate Yucateca II
Puréed cooked tomato salsa
X'nipek
Zesty tomato table salsa
Soups and rice
Arroz Amarillo
Yellow rice
Arroz Verde
Green rice
Crema de Cilantro
Creamy cilantro soup
Sopa de Lima
Chilled consommé with lima and achiote chicken salad
Maize
Polkanes
Corn, bean and squash seed fritters
Tamal Colado
Creamy strained tamal with smoked meat
Totopos
Crispy tortilla strips
Poultry and eggs
Huevos Motuleños
Garnished eggs from Motul
Pollo Asado
Charcoal broiled chicken in achiote marinade
Pollo Pibil
Pit-smoked chicken in achiote marinade
Tsi'ik de Pollo
Chilled salad of shredded chicken and vegetables
Pork, beef and game
Carne Asada
Charcoal-grilled beef in oregano/black pepper marinade
Picadillo en Chilmole
Chopped pork in charred chile sauce
Poc Chuc
Wood fire-grilled pork cutlets
Seafood
Ceviche
Seafood medley marinated in lime juice
Pescado en Tikin-xik
Grilled achiote-marinated fish
Vegetables
Ensalada Xek
Jícama and mandarin orange salad
Frijol Colado
Creamy strained beans
Sikil P'aak
Vegetable dip of toasted pumpkin seeds, roasted tomatoes and chile
Yucatán:
A Culinary Expedition
A Culinary Expedition
PART ONE: North
Mérida