Mayan food: 12 dishes you have to try in the yucatan

Cochinita Pibil

This, my friends, is where the Yucatán’s culinary magic truly begins. It’s a dish steeped in tradition, its roots buried deep within Mayan soil, where it’s been slow-cooked to perfection over centuries. The king of Mayan food.

Imagine a piece of pork, so tender it all but disintegrates on your tongue. It’s been marinated in a vibrant mix of sour orange juice, garlic, and achiote – a potent spice blend that lends its earthy, subtly sweet flavors and a captivating sunset hue to the meat. Then, in true Mayan tradition, the pork is wrapped in banana leaves, and slow-roasted in a ‘pib,’ an underground pit. The result is a mouth-watering, deeply flavored pork that’s been kissed by the heat of the earth and the tang of citrus.

Served with pickled red onions on a handmade tortilla, Cochinita Pibil is a symphony of contrasts – the fiery, tender pork harmonizing with the sharp, crunchy onions; the rustic tortilla offering a quiet, comforting note amidst the chorus of bold flavors.

Cochinita Pibil is a testament to the Yucatán’s genius for transforming simple ingredients into something complex, something that tells a story – a tale of a civilization that understood the art of cooking with the heart. A bite of Cochinita Pibil is a bite of the Yucatán itself, an instant connection to a culture and a history that continues to simmer within every ‘pib,’ every kitchen, and every Yucatecan heart.

Queso Relleno

Queso Relleno is a culinary Frankenstein, a glorious fusion of Dutch and Mayan influences that defies reason and yet somehow, against all odds, manages to be an amazing dish. 

Here’s the anatomy of it: a hollowed-out ball of Edam cheese, yes, the one hailing from the windmill-adorned flatlands of Holland, stuffed to the brim with a mixture of minced pork, tomatoes, onions, and aromatic epazote leaves. The stuffed cheese then bathes in a tomato-based broth until the flavors marry and meld, creating a dish that’s audacious, decadent, and indescribably delicious. The combination of the salty, melty cheese with the savory pork and the refreshing tomato broth will make your taste buds do a happy dance.

What makes the Queso Relleno tale even more compelling is the fact that Edam cheese, a Dutch product, arrived in the Yucatán thanks to the global galleon trade. In the annals of time, when Spanish conquistadors were busy subjugating the New World, they brought with them a cargo of Old World goods, and among them, a wheel of Edam cheese. This fusion dish, born out of the convergence of cultures, is a testament to the Yucatán’s cosmopolitan history and its people’s resilience and creativity.

Sopa de Lima

Sopa de Lima is an understated superstar of the Yucatán culinary scene. It’s a soup so simple, yet so profound. To us it was like the chicen noodle soup you always wished you had. Lime-infused chicken broth, tender chunks of chicken, a generous scattering of fried tortilla strips, and the pièce de résistance, slices of Lima, a type of bitter lime indigenous to the region.

The flavors are clean, uncluttered, allowing the bitter-sweet tang of the Lima to truly shine. Each sip is a hot, comforting embrace – a gentle reminder that sometimes, it’s the simplest ingredients, the humblest of dishes that leave the deepest impressions. As the hot broth slips down your throat, warming you from the inside, you can’t help but feel a sense of connection – to the Yucatán, to its people, and to the timeless traditions they uphold. Sopa de Lima isn’t just a soup; it’s a testament to the beauty of simplicity, the potency of flavor, and the comforting power of a well-made broth.

Pavo en Escabeche

Escabeche is a culinary term that’s used in various ways around the world, but at its most basic, it refers to a method of food preservation using an acidic marinade, often vinegar-based. The word itself is derived from the Arabic term “al-sikbaj,” which means “meat cooked in a sweet and sour sauce.”

In the Yucatán peninsula, and throughout Mexico, escabeche typically refers to a dish of meat or fish that’s first seared, then marinated and cooked in a tangy mixture of vinegar, herbs, and spices.

Let me put it this way; if you thought Thanksgiving turkey was the ultimate pavo dish, buckle up for this Yucatecan marvel. Pavo en Escabeche is no ordinary turkey. It’s a true feast, brined in a medley of bitter oranges, onions, garlic, and fragrant spices like oregano and cloves, slow-cooked till the bird practically melts off the bone. 

Papadzules

Papadzules, an iconic dish of the Yucatán Peninsula, stand as a testament to the beauty of simple ingredients woven together into a culinary masterpiece. They’re often hailed as the precursor to enchiladas, yet their flavor profile and story are uniquely their own.

Papadzules are tortillas filled with hard-boiled eggs, then bathed in a sauce of pumpkin seeds, or pepitas. This isn’t your run-of-the-mill pumpkin seed sauce, though. It’s a sumptuous blend that’s laboriously ground, and then combined with a touch of the aromatic epazote, a pungent herb that adds an earthy, almost minty flavor to the mix. As a final flourish, the rolled tortillas are doused in a tomato and habanero sauce which adds a touch of brightness and heat. The result is a dish that’s subtly spicy, creamy, and utterly satisfying.

Rooted deep in Mayan culture, the story of papadzules is as rich as the dish itself. In Mayan language, “papak’ su’uk” translates to “the food of the lords.”  

In the present day, papadzules serve as a reminder of the region’s past and continue to play a pivotal role in festivities and celebrations. This is the stuff of grandmothers, of childhood memories, of meals shared with family and friends. 

Poc Chuc

Derived from Mayan words, “Poc” which means to toast, and “Chuc” meaning charcoal, this dish is as elemental as it gets. For Mayan food, Poc Chuc is essential BBQ. It’s pork, but not as you know it. This isn’t a Sunday roast or a BBQ rib.

Poc Chuc is a Yucatán staple – thin slices of pork marinated in sour orange juice, salt, and a hint of garlic, cooked over the fire till it’s tender and infused with a smoky tang that dances on your tongue. Paired with a fiery habanero salsa, some pickled onions for a pop of acidity, and a heap of tortillas, it’s a sensory rollercoaster ride that’ll have you reaching for more even as your mouth tingles from the heat.

X’catic Relleno

X’catic Relleno is a fascinating spectacle that takes a seemingly unassuming chili pepper, the X’catic, and elevates it to stardom. The X’catic pepper, a smooth, yellow-white variety that packs a moderately spicy punch, is generously stuffed with a savory pork mixture. It’s then bathed in a tomato-based sauce for a meal that’s a love letter to the interplay of flavors – the punchy heat of the chili, the hearty earthiness of the pork, and the tangy undertone from the tomato sauce.

Relleno Negro

Turkey is a staple protein in Mayan food.

Relleno Negro, also known as ‘Black Stuffing’ or ‘Black Filling’, might sound a touch ominous to the uninitiated, but rest assured, this dish is as captivating as the stories that surround it. It’s a recipe that originates from the heart of the Yucatán Peninsula, often reserved for special occasions or Sunday family gatherings, and a clear demonstration of the region’s culinary prowess.

The dish is essentially a turkey stew, albeit one that’s been given the Yucatán treatment. What sets Relleno Negro apart from your standard poultry-based stew is its unique black color, which is achieved through the use of a paste known as ‘recado negro’. The paste is a careful blend of local chilies, burnt tortillas, and several spices, all of which are ground together to create an intense, smoky flavor and the iconic black hue.

Relleno Negro is traditionally served with boiled eggs and spiced ground meat balls known as ‘but’, which add another layer of flavor and texture to the dish. It’s typically served with tortillas or white rice, which help to balance out the rich, complex flavors of the stew.

As with many traditional recipes, there are variations on the classic Relleno Negro. Some include other types of meat, such as pork or chicken, and you might even find a version with a variety of vegetables.

The historical and cultural significance of Relleno Negro is inextricably linked to the Yucatán region’s history and people. It embodies the Mayan tradition of using what’s available locally, of respecting the land and its bounty, and of creating dishes that are as satisfying to the soul as they are to the stomach. It’s a dish steeped in tradition and communal feasting, echoing the sounds of laughter, clinking glasses, and shared stories. Relleno Negro isn’t just food – it’s an experience, a memory, a slice of Yucatecan life served up on a plate.

Chaya

Unearthed from the verdant pockets of the Mayan jungle comes Chaya, an ancient leafy green that has been fueling the Yucatán Peninsula for centuries. Often hailed as the “Mayan spinach”, Chaya is far more than just a leafy counterpart to the more globally recognized spinach. Its vibrant leaves hold deep cultural significance and an even deeper well of nutritional benefits, acting as a testament to the Yucatán’s resilience, resourcefulness, and reverence for nature.

Chaya, botanically known as Cnidoscolus aconitifolius, is a perennial shrub that can grow up to heights of six meters under the right conditions. Its leaves, which are the edible part, are a lush green and have a slightly crinkled appearance. But don’t let this plant’s benign exterior fool you. Raw Chaya leaves contain toxic hydrocyanic acid, so they must be cooked before consumption to neutralize the toxins. However, once properly prepared, they are safe to eat and pack a nutritional punch, providing an abundance of vitamins A and C, calcium, iron, and protein.

Chaya has been a staple of Mayan food for centuries. In fact, there are folktales of ancient Mayan gods gifting Chaya to their people to ensure their survival and prosperity. From these legends, Chaya has earned another name, “the Mayan Tree of Life.”

This remarkable plant plays a starring role in numerous Yucatán dishes, effortlessly fusing health with taste. You might find it in tamales or empanadas, blended into a refreshing and invigorating green juice, or simply sautéed with a little garlic and oil. Chaya can also be used to make a soup known as ‘sopa de Chaya’, a hearty concoction often featuring tomatoes, onions, and peppers.

Beyond its culinary use, Chaya has also been utilized in traditional medicine, believed to aid in digestion, improve vision, and even regulate blood sugar levels. While these claims may be rooted in folklore, they underscore the enduring bond between the Yucatán’s people and the natural world around them. A bond that is beautifully symbolized by the humble Chaya leaf, a testament to the Yucatán’s rich cultural tapestry and culinary heritage.

Salbutes & Panuchos

A simple fried tortilla puffs up to form a soft, slightly crispy vessel that is then topped with shredded turkey or chicken, pickled red onion, avocado, and perhaps a spoonful of tangy tomato sauce. This is a dish that’s deceptively straightforward but brimming with a symphony of textures and flavors – crunch, softness, tang, and a subtle meatiness. It’s the stuff of midday cravings and late-night snack attacks, a simple pleasure that never disappoints.

And then there are the Panuchos. Think of them as Salbutes’ mischievous cousins. These tortillas are lightly fried, then slit open to stuff with a spoonful of refried black beans before being given another quick fry. The result? A crisp, bean-filled tortilla that’s then topped with shredded turkey, pickled onion, and avocado. While they share similarities with Salbutes, Panuchos hold their own with the added richness of the black beans.

Tamales

Tamales, those handheld comfort foods steeped in history and rich in flavor, are a staple across Latin America. But in the Yucatán Peninsula, they take on their own unique twist, a testament to the region’s diverse cultural influences.

Tracing the roots of tamales takes us back thousands of years to the ancient civilizations of the Mayans, Aztecs, and Incas. In the Yucatán, this historical legacy blends with the influences of Spanish and Lebanese cultures to create a distinctive culinary identity, with tamales serving as one delicious example.

One traditional Yucatecan tamale, the Vaporcito, encapsulates the genius of Mayan culinary tradition. Corn masa, imbued with lard, chicken broth, and a carefully curated blend of spices, is used to swaddle a filling of seasoned chicken or pork. The entire parcel is then tucked into a banana leaf and steamed to perfection. The banana leaf not only serves as a biodegradable vessel but imparts a subtle, fragrant aroma to the tamale. The finishing touch comes in the form of a savory tomato sauce drizzled atop.

A less traditional but equally intriguing tamale variant in the Yucatán is the Dzotobichay, which features chaya or “Mayan tree spinach”. This tamale is a celebration of local ingredients, intertwining the slightly salty chaya with the hearty masa.

Tamales are more than a culinary delight in Yucatán culture. They hold deep cultural significance, often served during religious festivals, weddings, Christmas dinners, and Day of the Dead celebrations. They represent unity and togetherness, an edible reason for community gatherings.

In Yucatán, there’s a saying: “Estás como el tamal de la boda,” which translates to “You’re like the wedding tamal”. This phrase is rooted in a tradition where tamales are often given to wedding guests as parting gifts, typically enjoyed the following day. If someone refers to you as a “wedding tamale,” they’re teasing you for being the last one to leave the party!

The Yucatán’s tamales, with their blend of ancient tradition and creative adaptation, mirror the region itself. They’re a testament to a place that reveres its roots while embracing new influences, where food serves as a bridge between the past and the present, between sustenance and celebration.

Marquesitas

The Marquesita is a delightful street food favorite that seems to have a near-magical pull on locals and tourists alike. Picture this: a batter poured over a hot round griddle, cooked until it’s wafer-thin and crispy. As it cooks, the vendor deftly adds the filling of your choice— typically Edam cheese, yes cheese, paired with sweet fillings like Nutella, cajeta (caramel sauce), or sweetened condensed milk. The contrast between the crispy, slightly savory crepe-like roll and the sweet, gooey filling creates an intriguing play of flavors and textures, a treat that can make any evening walk through the streets of Mérida that much more memorable.