In Bacalar as in the rest of the state of Quintana Roo, there is a great influence of Yucatecan and Belizean cuisine.
From Belize stands out the dish “rice and beans”, which has the particularity of being cooked with coconut oil.
Xpelon tamales (a variety of beans) and Sotobichay or Brazo de Reina (queen’s arm) are also made with tamale dough mixed with chaya. Also, the stew known as Chocolomo is common in the area.
On the Day of the Dead the “mucbilpollos”, tamales of the region that are baked are prepared and there are also dishes made from fish and shellfish, such as “Pan de cazón” and Tikin-xic fish. Grouper, Huachinango, lobster and sea snail are part of the seafood variety in the region.
In Bacalar, tamales are wrapped in banana leaf and steamed; while the Tikin-xik fish, marinated with achiote and sour orange (two typical ingredients of that area), is cooked on the grill.
There is also a wide variety of salads, the traditional ceviche, lobster fried with butter and Mexican-style tacos, featuring shrimp as the main ingredient.
The “Pan de Cazón” (a gastronomic delicacy originally created in the state of Campeche), is basically composed of tortillas superimposed on a tower stuffed with Cazón (dogfish), dipped in a red tomato sauce, and topped with a roasted habanero pepper.
The Yucatan Times Newsroom