The Mexican state of Quintana Roo features a coastline that stretches from Cancun to Belize. As a result, seafood heavily influences the traditional cuisine of the state and various dishes take advantage of the abundance of tropical produce available. Culinary influences from Mayan culture also make their appearence in local cuisine such as the iconic cochinita pibil, a marinated pork dish.
The dish, also spelled “tik-n-chik,” combines fish with achiote paste, a staple of Quintana Roo cooking. The paste is made from the seeds of the annatto tree, combined with pepper, cumin, and cloves. The whole fish marinates for about three hours and is then placed on a banana leaf with onions, tomatoes and peppers, and coated with olive oil and beer. The dish then bakes for about 40 minutes, and is served with the banana leaf as a garnish.
In this Mayan-influenced dish, a marinade comprised of sour orange juice, garlic, cinnamon and achiote paste, a paste derived from achiote seeds, flavors pork meat. Cooks marinate the meat for up to a day before cooking. They then wrap the meat in a banana leaf about four feet long and cook the entire dish for about three hours.
Pork steaks marinate in a mixture of sour orange juice, thyme and oregano. Achiote paste lends an earthy flavor and a yellow color to the dish.The pork steaks are then grilled, and often served with a side of pickled red onions and corn tortillas. In a variation of the dish, a spicy onion sauce is served with the pork instead of the pickled onions. Poc-Chuc is a Mayan dish that developed in the pre-Columbian era. Originally, the dish was made from roasted wild boar, however, pork became the primary ingredient when the Spanish introduced pigs to the area.
Panuchos de Pavo
To make panuchos de pavo, corn tortillas are filled with a ground black bean paste and hard-boiled eggs. The cook then wraps the tortillas and fries them, traditionally in lard, but sometimes in other fats such as butter or oil, before garnishing them with pieces of turkey and onions.
Chocolomo features veal marinated in a combination of lime, garlic, onion, habanero chilies and mild peppers. The meat is boiled, and the dish is served with tortillas and lime slices as garnish. The dish features a melding of the Mayan and Spanish culinary cultures. The name itself is a combination of a Mayan word and a Spanish word; in Mayan, “choko” means hot, while in Spanish “lomo” means loin roast.
Dulce de Coco
Dulce de Coco is a dessert that takes advantage of the produce available in Quintana Roo. The name translates to coconut candy, and combines coconut, sugar, evaporated milk and vanilla with pieces of candied ginger. The dessert is baked for about half an hour and cooled to room temperature before being served.
Article from: oureverydaylife.com
more recommended stories
Homun residents oppose the opening of Keken plant in their municipality
“The Ka’anan Ts’onot organization (Guardians of.
New prison facility to be built in Quintana Roo
The State Secretary of Public Safety,.
The Mexican Caribbean received more than 16 million visitors in 2017
CANCUN. In 2017.- The State of Quintana.
The Grand Mayan Experience: world’s first “Cruise and Land” all-inclusive concept
According to Markets Insider, the Victory Cruise.
Trump – Peña Nieto White House meeting in the works
Regarding his first meeting as president.
Anti-gun rally in Southern Florida after school shooting
According to The Miami Herald, people showed.
Helicopter carrying top Mexican officials flips, kills 13 on ground
According to the Chicago Tribune, a.
Mexican Space Agency participates in outer space initiatives development
According to El Universal, this year,.
Major American automakers ask Trump to stick with NAFTA
Most automakers have production and supply.
Priest accused of sexually abusing a 12-year-old child in Mexico City
A 58-year-old priest was arrested and.