Food for Thought (in the Yucatan)

Yucatan cuisine today is a combination of old and new worlds.  Luckily for us, pre-colonial staples, such as tomato, squash, and chilis still forms the backbone for Yucatan food.

Michelada - I love Bloody Marys.  I do not love Micheladas which is basically a Bloody Mary with beer instead of vodka.  Maybe the one I had wasn’t well made, but certainly not nearly good enough to try them again anytime soon.

Horchata - rice drink.  My feelings on horchata are conflicted so I stored these feelings away so I don't have to think about potentially not liking a rice product.

Aqua de Jamaica - hibiscus juice.  No pictured but I thought it should be included since it's on most menus. It's really good and not overly sweetened like most other juices. 

Churros - I'm a sucker for street food so it was an obvious yes to deep fried dough served in a solo cup.

Ceviche - This picture might be a bit over the top in describing what ceviche is.  In its simplest form, it's raw fresh seafood in lime juice.  The lime alters the chemical make up of the seafood, making it safe to eat.  Yucatecan ceviche almost always features cooked seafood of some sort.

Sauces - they're served with every meal in case your taste buds are craving for a bit of sweet, hot, sour, salty, or lime. 

Cocina Economica - typical home-cooking in a restaurant.  Best advice is to ask the server what's in season and you will not be disappointed.

Papadzules - Don't be fooled into thinking this is run-of-the-mill enchilada.  Simply, it's hard boiled eggs wrapped in a corn tortilla and then smothered in pumpkin seed sauce and epazote broth.  Papadzules are an ancient Mayan food that has lasted through the years because well, I'm not sure why.  I find them rather bland and am so glad Peter ordered these and not me.

Tikin xic - whole fish coated in achiote paste, wrapped in a banana leaf and roasted.  Peter really liked it.

Mayan and Oaxacan food - we went to a restaurant in Playa that served traditional Mayan and Oaxacan food.  It was so delicious we went back there a 2nd time which is not something we do often when traveling.

Grasshoppers - I'm all for the bugs as food trend.  They're a great source of protein and other rich vitamins.  They don't taste like much on their own but fry them with some garlic and oil or pair them with a cheese (pictured below), they are yummy.

Pulque - the ancestor of mezcal and tequila, the drink of the gods, the drink that doesn't taste or feel alcoholic until you try standing up.  It’s made by fermenting the agave or maguey plant (the same plant to make tequila!).  Subtly yeasty and a little fizzy.

 

Elote - grilled corn on the cob.  Seasoned with lime, chili, and crumbly cheese

Meatballs - we had two kinds.  A squash blossom and a huauzontle(pictured below).  Both were filled with Oaxaca cheese and dipped in tomato, peanut, and a chili sauce.

 Tlayuda - Oaxacan pizza.  Refried beans, cheese, cabbage, avocado, and meat on a thin crispy corn tortilla.  I would go back to Mexico just for this.

Tacos - 27 tacos within 8 days.  That’s how many Peter ate.

-Priscilla