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We use our traditional recipes passed down from generation to generation, from Merida, Yucatan.
The flavors from annatto seeds, naranja agria, and our charred chiles are unique to Yucatan cuisine.
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Cochinita pibil is a pork dish with origins in Mexico's Yucatan area. Pork is marinated in a combination of annatto paste, bitter orange juice, and garlic, after which it is baked slowly, and then shredded and served on tortillas, tacos, or on its own with shallots, pickled onions, salsa, and various roasted vegetables.
Cochinita pibil is characterized by the red color of the meat, imparted by the annatto seeds from the marinade. Originally, pork was wrapped in banana leaves prior to baking, but today a foil or any other suitable wrapping can be used instead. Since cochinita means baby pig, and pibil means buried or underground, it acts as a proof that the original recipe used a whole suckling pig, which was buried in a pit for roasting.
This great, Mayan-influenced dish is most often served on weekends in many Mexican homes, as a Sunday family ritual.
Poc chuc is a Mexican meat dish consisting of thin pork cutlets marinated in orange juice. The meat is then grilled and served with pickled onions and freshly prepared corn tortillas on the side. It can be found in most restaurants throughout the Yucatan region, since it is one of the region's signature dishes.
It is believed that the dish was invented as a means of preservation, when the meat was cured with salt brine. The name of the dish is derived from poc, meaning to toast, and chuc, meaning charcoal.
Relleno negro (black stuffing) is a cuisine dish from Yucatan, México, based on turkey, pork and mixed chili peppers (chilmole). It is traditionally prepared in the month of November in a festival called Hanal Pixan(Day of the dead).
The original recipe contains turkey, ground pork to make the but (meatball), tomato, chilmole , achiote, black pepper, cloves, cumin, oregano, epazote, garlic and boiled eggs. The black color for the stew comes from the mixture and toast of the chilies that are used in the chilmole, among which we can find: ancho chili, black peppers, cloves, cumin, natural achiote, burnt tortillas, sour orange juice, garlic, oregano and salt.
Carne asada is a dish of grilled and sliced beef, usually, sirloin steak, tenderloin steak, or rib steak .It is usually cooked with a marinade and some searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes.
The term carne asada translates literally to "grilled meat"; the English "roast beef" is so named in Spanish. The term carne asada is used in Latin America and refers to the style of grilled meat in those countries. In South America, the term used for grilled meat is Asada and it has a different style and preparation
Pollo pibil is a whole chicken dish with origins in Mexico's Yucatan area. chicken is marinated in a combination of annatto paste, bitter orange juice, and garlic, after which it is baked slowly, and then shredded and served on tortillas, tacos, or on its own with shallots, pickled onions, salsa, and various roasted vegetables.
Pollo pibill is characterized by the red color of the meat, imparted by the annatto seeds from the marinade. Originally, chicken was wrapped in banana leaves prior to baking, but today a foil or any other suitable wrapping can be used instead.
Picadillo is a spicy dish consisting of ground meat, tomatoes, and onions in its basic version. It is popular throughout Latin America, Spain, and the Philippines, where it is known as giniling. The dish is usually served with a side of rice or tortillas, although it is used just as often as a filling for numerous wraps and tacos.
In Cuba, the cooks like to add raisins for sweetness and olives for salt, in the Philippines, potatoes are often added to the dish, while the Mexican version incorporates additional lime juice, honey, or chili peppers. The name of the dish is derived from the Spanish word picar, meaning to chop or mince, referring to picadillo's key ingredient, ground meat