Mexico Food - Recipes from Yucatan
Does Mexico food get any better than Yucateco cooking? I think not. My Yucateca mother-in-law was by far the best cook I’ve ever known and I was privileged to be introduced to Yucateco cuisine by her. She opened up a whole new world, to me and my most favorite thing, food.
Yucateco culinary arts have developed from ancient Mayan recipes and was augmented by foods and spices that arrived with the Spaniards. This combination continues to make their cuisine unique to Mexico food.
My first meal, cooked by my mother-in-law, was Bistec Con Papas/Beef with Potatoes, a form of Yucateco stew with beef, potatoes, onions, tomatoes, chile Ixcatic and spices simmered for hours and served over rice.
Other Yucateco/ Mexico food delights:
Pollo Pibil and Cochinita Pibil are ancient Mayan recipes that are found in nearly every Yucateco/ Mexico restaurant.
The original method of cooking this Yucatan food is in a pit in the ground where a fire heats stones lining the pit. Part of the embers are removed and the remaining embers are covered with banana leaves. Then prepare meat of your choice, wrapped also in banana leaves, and place it in the “pit oven”, cover it again with banana leaves and the remaining embers placed on top and again covered with banana leaves. The pit is then covered with sand.
Sounds like a lot of work so let’s use our oven and a deep cooking pan. Banana leaves are still preferable to use for their subtle flavoring but not totally necessary because they can be hard to find in the USA. Banana leaves are primarily used for Mexico food.
Pollo Pibil/Chicken with Achiote
• Thinly slice an onion and cook it quickly in a little oil or butter.
• Take a half chicken(per serving) and wipe it with oil or butter and cover with achiote paste made along with sour orange juice.
• Evenly spread onions on both sides of the chicken.
• Place a slice of tomato on chicken
• Place a sprig of epazote on meat.
• Place a chile Ixcatic(like a Serrano pepper).
• Wrap in banana leaves and seal in foil.
• Place in cooking pan and cook @ 350 degrees for at least an hour or a bit more to taste.
Cochinita Pibil/Roasted Pork in Achiote
• Marinate a quality cut of pork, or an entire pig, in an achiote marinade overnight.
• Place meat on banana leaves, in a deep baking pan, and pour marinade over the meat.
• Finish folding leaves over meat at cover pan with foil.
• Bake at 350 degrees. If it is a loin you should go about ½ hour per pound and about an hour per pound for a tougher cut and/or until meat comes apart at the touch.
• Serve with warm tortillas.
Carne Disembrada/Pulled Beef Tacos
• Beef brisket cooked until tender enough to pull strands apart.
• Simmer strands with 1-2 garlic cloves, sliced onion, chile Ixcatic and tomato sauce and water.
• Simmer and stir until flavor permeates meat.
• Serve with tortillas.
Salbutes and Panuchos/Yucateco Tacos and Tostadas
• Salbutes and Panuchos are Yucateco style tacos and tostadas respectively.
• They generally are made out of shredded turkey but can be made with chicken, fish or beef if desired.
• They should be made out of handmade tortillas but I’m too lazy
• For Panuchos, take a fresh handmade tortilla and place it in a frying pan with a minimal amount of boiling oil and place the tortilla in for a few seconds and watch for it to inflate. Remove quickly and slice bubble open. Quickly place a teaspoon of black refried beans in bubble, close and quick fry upside down. Remove and place on paper towel for oil.
• Place desired topping on with Xni-pec salsa.
Mix chopped tomatoes, chopped onions, chopped Habaneros, a little cilantro (never cared for cilantro!) along with sour orange juice or lime juice or what the heck, both!
There are no rules here.
It’s what you like.
Frijol Negra & Frijol Refrito/Black Beans and refried Black Beans
• 1-2 lbs of black beans allowed to soak covered overnight.
• Boil for an hour and reduce heat to a high simmer
• Place 2-4 smaller onions along with 4-8 cloves of garlic to taste.
• Roast habanero chiles until blistered, seal and cool, peel and remove seeds and bring all to a boil.
• Simmer until beans are soft enough to mash, pour off excess water first but save for another dish, remove onions and mash.
• Cook to desired consistency.
Pescado Frito/Fried Fish
• Choose the freshest fish available. Preferably Mero(Sea Bass) or Rubio(Red Snapper)
• Wipe entire fish with lime juice and cut deep diagonal cuts across the body along its entire length and salt to taste.
• Heat enough oil to cover ½ of fish in frying pan. Bring oil to high heat until it bubbles.
• Quick fry to preserve juices.
Guacamole- everyones favorite Mexico food
• Cut avocado in half and remove seed.
• Remove meat of avocado and place in bowl.
• Add a tablespoon of lemon/lime juice.
• Mash avocado to desired consistency.
• Mix in chopped tomatoes, chopped onions, minced Habanero chile and cilantro, if desired, to taste.
• Place seed in Guacamole to maintain freshness and color. This is the secret to keeping Guacamole fresh!
• Keep sealed under plastic wrap until served.
• Chill in refrigerator.
Mouth Watering Salsa Recipes from Great Salsa. One bite and you will be begging for more. Find a variety of salsa recipes to suit any mood and palate. Enjoy!
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