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YUCATECAN
& REGIONAL FOOD:
Was Yucatecan cooking the first "fusion" cuisine?
Possibly! The History of Yucatecan Cuisine, a blend
of native ingredients used by the ancient Maya, European
and Oriental flavorings introduced by the Spaniards
during the colonial period, and later additions from
the Caribbean and the Middle East. Yucatecan cuisine
is one of the most interesting regional dining experiences
in Mexico. Once upon a time the Yucatecan peninsula
was considered to be too far away and too difficult
to reach from the rest of Mexico. Mountainous terrain
and very poor roads kept the peninsula isolated. Having
ports with commercial and cultural contacts with Europe,
(especially France), New Orleans, Cuba and Arab immigrants,
the Yucatecans were easily influenced by many aspects
of these countries and cultures, such as dress, architecture
and cooking. Its most popular chile - the habanero -
is rumored to have come from Java. In Mexico, it is
grown only in the Yucatan. In fact, a knowledgeable
cook can identify the food markets of the Yucatan simply
by their fragrances, prominent among them oregano, cilantro,
recados (spice blends) and epazote. Epazote originated
in Spain, but was and is best loved in the Yucatan.
Like
much of Mexico, Yucatan has its native ingredients and
its indigenous population to thank for the core of its
cuisine. Ingredients like epazote, oregano Yucateco,
and one of the world's hottest chiles, the habanero,
are unique to Yucatan. Cooking methods like the pib,
a hand-dug pit lined with stones and fiery coals in
which banana-leaf-wrapped meats are cooked are typical
of Mayan cooking. Ground spice pastes used for marinades,
sauces of nuts, spices and chilis, intricate methods
for cooking meats, pungent citrus juices all contribute
to the unique culinary tradition of Yucatan. Yucatecan
cuisine remains little known outside the region. But
for the serious student and gourmet, it contains elements
of surprise and richness that rival the great cuisines
of the world.
Key
ingredients of many Yucatecan treats are sour orange
juice (from a special kind of green, thick-skinned orange
found primarily in the Yucatan) and a spice paste (recado)
made from grinding up rusty, brown achiote seeds with
garlic, black pepper, cumin, oregano, cloves cinnamon
and vinegar.
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