Yucatan and its flavors: Mayan Mayan cuisine of Lent (II)

The "pan de cazón" is a dish from Campeche that is also typical in the Yucatan Peninsula

Chef David Cetina owner and manager of Merida’s Restaurante La Tradición, posted his third part of the “Cuaresma” series on La Verdad Noticias. Cetina is an expert in traditional Yucatecan food:

I remember back in the day, when the Lent days of vigil meant no meat on Wednesdays and Fridays. My grandmother made us walk in silence inside the house as a symbol of respect. If you dared to listen to loud music during Semana Santa, most likely you wouldn’t not survive grandma’s rage.

The adorable Yucatecan grandmothers of that time, used creative pedagogical methods based on “chancletazos” (sandal hits) – I got my share of “chancla” back then… – besides, grandmother was always pampering my ‘xtup‘, which means the smallest of the brothers, and not me.

Who has not tasted a delicious pan de cazón? A dish native to Campeche, and now shared with the rest of the peninsula.

Pan de cazón is made of shark from the Gulf Sea, the fish is sancochado (boiled) with oregano, black pepper, cloves, garlic, bay leaf, onion, lemon juice and whole lemons, to lower a bit its strong aroma; it gets cold and runs off. Add liquefied red tomatoes, bay leaf, oregano, epazote, garlic, ground pepper, onion, a little ground chili and butter.

It is prepared with handmade tortillas and black beans (with lard), then you stack-up the tortillas, with cazón and beans between them forming a tower, you bathe with tomato sauce and finally, place a roasted habanero pepper on top.


Another 100% Yucatecan Lent dish is called ‘huevos encamisados‘, which are handmade corn dough tortillas , cooked on the comal; a hole is in one of the tortillas, and a raw egg is added, it goes back to the comal, the egg actually cooks inside the fried tortillas, bathed with tomato sauce and add butter, absolutely delicious.

And finally, the simplest, and most delicious in my opinion.

Huevos encamisados (Pinterest)

Who in the Yucatan, has not eaten an egg with chaya?

“Scrmbaled eggs from the patio added with chopped chaya leaves , on a pan with butter, accompanied by strained bean, chili ‘max‘ (piquin) made kut molcajeteado (mashed), with sour orange juice and handmade tortillas.

I think I’ll leave you now, I’ll go eat a delicious egg with chaya! Until next time.

Huevo con chaya (Twitter)

Source: laverdadnoticias.com





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