THE BLACK FILLING AND ITS MACABRE HISTORY Relleno negro (black stuffing) is a dish from Yucatán, México, based on turkey, pork, and mixed chili peppers (Chilmole). It is traditionally prepared in the month of November in a festival called Hanal Pixán. The original recipe contains turkey, ground pork to make the but (meatball), tomato, Chilmole, […]
“Although tamales come originally from other parts of our country, the “Brazo de Reina” (queen’s arm), better known in Maya as “Dzotobichay” is perhaps one of the best examples that represent the adaptation of the Mayan culinary culture to such a popular dish from Central Mexico”, said the Yucatecan chef Pedro Evia Puerto in an interview with […]
The Yucatan Peninsula’s relative isolation from the rest of the country, coupled with a strong Mayan influence, have resulted in a distinctive Mexican regional cuisine, having ingredients and techniques found nowhere else in the country. Achiote (the seeds from the Annatto flower), Chaya (a shrub also known as tree spinach) and Habanero chiles are some […]
On January 25, 2016, a group of Yucatecan Chefs prepared the world’s largest serving of roasted pork in the form of Yucatán’s famous Cochinita Pibil in the quest to win back a world record, that should’ve never left the Land of Mayab… A group of Yucatán chefs regained the Guinness World Record for Mexico that […]
If what moves you on a trip is its gastronomy, you have to know that in Mexico we have 18 gastronomic routes that cover more than 150 destinations. According to the Ministry of Tourism, around 500 thousand registered restaurants contribute 15.3% of tourism GDP and generate 5.5 million direct and indirect jobs related to food preparation. […]
Tacos have a bad reputation. In the media, they’re often portrayed as greasy, fried junk food. You may be wondering how something that tastes so good can be so bad for you? Well, we’re here with some good news. Tacos aren’t as unhealthy as they’ve been depicted in recent years! Not all tacos are made […]
