Sometimes they’re found in formal Yucatecan restaurants sometimes they’re wrapped inside tacos on a street corner or inside a market: You just have to get off the beach and know where to look.Mayan influences are very noticeable in Merida and across the Yucatan. Dubbed “the Riviera Maya” by some marketing genius, the coast is lined with resorts big and small, but it’s within the main towns-Cancún (and Isla Mujeres, off its coast), Playa del Carmen, Tulum-where you can tuck into such hallmark Yucatecan foods as salbutes and polkanes, tikinxic and cochinita pibil, queso relleno and pavo en relleno negro.
Yet there are still plenty of local dishes to be found among the popular beaches, cenotes, and archaeological sites of the Caribbean coast, modern-day Mexico’s top tourist destination. To really delve into the spicy, smoky, citrusy cuisine of the Yucatán Peninsula-which in Mexico comprises three states, Yucatán, Campeche, and coastal Quintana Roo-you’ll want to visit Mérida, Yucatán state’s capital, and some inland Mayan villages as well.
This food reflects an eclectic, uncommon collection of cultures and ingredients, brought together in a most delicious way. Recados, the complex ground spice/herb blends that form the basis of many dishes, are as likely to include cumin as locally grown oregano. A product of the area’s Mayan-territory past, tropical climate, and geographical position as an important land and coastal trade route, Yucatecan cuisine combines ancient Mayan agricultural staples and proteins-such as maiz, beans, pumpkin (and pumpkin seeds), chiles (particularly habaneros), tomatoes, naranja agria (sour orange), annatto seeds, eggs, turkey, fish-with global influences from the Caribbean to Europe to the Middle East. Sure, you can find quesadillas, tortas, and tacos al pastor here, but the regional stuff is markedly different from elsewhere in Mexico-even if you stick to the well-traveled coast, the focus of our content here. You want to eat your way around the Yucatán Peninsula? Say adios to any preconceived notions of Mexican food you might have in your head. Iran Iraq Israel Jordan Kuwait Lebanon Oman Saudi Arabia Syria United Arab Emirates Yemen OceaniaĪustralia French Polynesia New Zealand South AmericaĪrgentina Bolivia Brazil Chile Colombia Ecuador Peru Uruguay Venezuela
John USVI Trinidad and Tobago EuropeĪlbania Andorra Austria Azerbaijan Belgium Bosnia and Herzegovina Bulgaria Croatia Czech Republic Denmark England Estonia France Georgia Germany Greece Hungary Iceland Ireland Italy Latvia Lithuania Moldova Montenegro Norway Poland Portugal Romania Russia Scotland Slovakia Slovenia Spain Sweden Switzerland The Netherlands Turkey Ukraine Mexico
Wisconsin AfricaĪlgeria Cameroon Egypt Ethiopia Ghana Kenya Madagascar Malawi Mauritania Mauritius Morocco Namibia Nigeria Réunion Senegal Seychelles Sierra Leone South Africa Tanzania The Gambia Tunisia Uganda Zambia AsiaĪrmenia Bhutan Brunei Cambodia China Hong Kong India Indonesia Japan Korea Laos Macau Malaysia Mongolia Myanmar Nepal Pakistan Philippines Singapore Sri Lanka Taiwan Thailand Tibet Vietnam Canadaīritish Columbia Newfoundland & Labrador Nova Scotia Ontario Quebec Saskatchewan Central America & CaribbeanĪntigua and Barbuda Bahamas Barbados Belize Costa Rica Cuba Dominican Republic Guatemala Haiti Honduras Jamaica Nicaragua Panama Puerto Rico St. Alabama Arizona Arkansas California Colorado Connecticut Florida Georgia Hawaii Illinois Kansas Kentucky Louisiana Maine Maryland Massachusetts Michigan Minnesota Missouri Montana New Hampshire New Jersey New Mexico New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Rhode Island South Carolina Tennessee Texas Utah Virginia Washington Washington D.C.
0 kommentar(er)
