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Autumn Equinox in Chichen Itza








Mayan Sytes
Cochinita Pibil
This is quintessential Yucatan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods...
Pollo Ticul
This tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located...
Chilmole
Chilmole – sometimes called relleno negro – is made from one of the classic recados, or seasoning combinations...
Pescado Tikin-Xic
This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper...
Puchero Yucateco
Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes...
Sopa de Lima
If there is one traditional dish in the Yucatan Peninsula, this is it. Literally translated as "lime soup", this is more of a spicy chicken with tomato soup...
Pasta de Achiote
Also known as recado Colorado in the Yucatan, where it originated and this marinating paste can be used on chicken, pork or fish...
Salbutes Yucatecos
These delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with ground spice mixtures called recados...
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