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TR A VEL

Food Scene tive, creative, and the focus is
on the ancient Mexican roots.
Over the centuries, a mix of Dishes range from lobster cev-
the cultures were absorbed iche, to venison with peppers
into the peninsula. Common- and pibil carrots, and spectac-
ly referred to as Yucatecan ular desserts. Make sure you
cuisine, the foods of the area save room for the corn bread
reflect this multi-culturalism. mixed with chocolate milk and
It is common to find Dutch cocoa with ginger ice cream.
Edam cheese, Lebanese Kib-
beh, French cuisine and some Cenote Swimming Holes
Mexican cuisine, such as
tamales. The most prevalent mixture unique to each chef, The entire Yucatán is famous
crops of the region are corn, but generally are made up of Recado Rojo (Red) also called for its crystal-clear under-
avocados, beans, squash, habanero chilies, annatto (an Achiote (translates as red dye) ground waterways called
pumpkins, quinoa, tomatoes, orange-red condiment and is a spice mix or paste made cenotes. Historically used as a
sour oranges, chilies, most food coloring derived from with annatto seeds, cumin, fresh water supply for ancient
notably habanero chilies the seeds of the Achiote coriander, oregano, cloves, cities, and considered an
and many tropical fruits like tree), cumin, oregano, cinna- garlic and pepper. To make entrance to the underworld,
dragon fruit, rambutan and mon, allspice, garlic, salt and into a paste, add sour orange today they are used for float-
melons. pepper. juice. It also can be used as ing and soaking and cooling
a marinade or rub. Grind the off from the heat. Floating
Adventures Mexico Tour Recado Negro (black) recipes annatto and other spices deep down in the earth can
Company who specializes in call for chilies to be grilled together in either a mortar be an incredibly calming
culinary and cantina tours until they are completely and pestle or a coffee grinder. experience, only understood
will take you to the bustling charred black. The heat of Add salt, garlic and bitter once you’ve done it.
Mercado Lucas De Galvéz the chilies is minimized by orange juice and process until
and Mercado Santiago mar- the bitterness of charring its smooth. Be prepared to be delight-
kets. A fun day is taking the and the evaporation of the fully surprised on your visit
tour, experiencing the best capsaicin during the grill- The high level of local Mayan- to Mérida. Take time to enjoy
stalls at the markets, pur- ing process. Other spices meets-modern-cuisine is the food, history, architecture,
chasing food and then taking are also toasted separately, reflected in K’u’uk Restaurant. and gentle people of the
a cooking class in a private along with flame burnt corn Located in a converted man- Yucatan Peninsula.
home. tortillas. After soaking the sion across the street from the
chilies in water and remov- Monumento a la Patria. It was
Recados ing the seeds and the sour named the best restaurant
burnt flavor, the additional in inner Mexico in 2017 and
The Yucatecos, have two spices are combined in a 2018 by Wine Enthusiast, and
spice mixes that are very food processor with the one of the 100 Restaurants in
prevalent in all foods: Recado chilies and a bit of vegetable the world. Worth a pilgrimage
Negro (black) and Achiote oil and formed into a paste. according to Travel & Leisure
(sometimes referred to as The paste can be rubbed on Gourmet Awards, 2013. The
Recado Rojo – red). Reca- a piece of meat, marinated tasting menu changes regu-
dos are an extremely time overnight and cooked the larly based on what’s at the
intensive labor of love, following day. market, but it is always inven-

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