Delicado acento con tradición Mexicana Hotel Casa Ticul
 
Casa Ticul is the fantastic result of the memories and the secrets of the
traditional town of Ticul, located in the Yucatan Peninsula
 special offer hotel playa del carmen


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The Spanish introduced pork, lamb, beef and wine, among other staples. The Yucatan Peninsula was so difficult to get to by road from Mexico City, however, that its main outside influences came by sea from France and Europe.

Although chiles are used, Yucatecan food tends to be considerably less spicy than other Mexican cooking. One of the principal flavorings is achiote, a subtle condiment made from the flowers of a Caribbean tree.

In the Yucatan, a paste made of achiote seeds, garlic, black pepper, oregano, cloves, cinnamon, cumin, and vinegar, is smeared on anything from pork to whole fish, which are typically wrapped in banana leaves and slow cooked in outdoor ovens. Other favorite dressings are made with ground pumpkin seeds:
 
YUCATECAN FAVORITES:
Pavo en Pipian:
Turkey cooked in pumpkin seed sauce with regional condiments and achiote. Pollo Pibil Tender local chicken seasoned with local spices, wrapped in banana leaves, baked in a very slow oven.

Salpicón de Res:
Slivers of tender beef garnished with onion, tomato, cilantro, radishes, sour Yucatecan orange and guacamole.

Queso Relleno:
Dutch Edam cheese stuffed with a mixture of ground pork, tomato, raisins, capers and olives, served with a special house red sauce.

Pan de Cazón:
Layers of baby shark, tortillas and black beans in a mild red sauce.

Cochinita Pibil:
Arguably the ruby in the crown of Yucatecan cuisine is Cochinita Pibil or Pork cooked pibil style. Traditionally this pre-Columbian dish called for wild boar to be covered with local seasoning and spices, wrapped in banana leaves and cooked in a stone-lined, coal-filled pit. This method of cooking would bake/steam the boar while at the same time infuse the meat with the flavor of the banana leaves and spices. Cochinita Pibil remains one of the most popular dishes in the Yucatan despite the fact that it is generally not prepared in the traditional method. Ovens have replaced pits and domesticated pig introduced by the Spanish has replaced wild boar but the seasonings remain virutally the same and most households/restaurants still wrap the meat in banana leaves before cooking. Usually eaten with sauteed onions in a sandwich (torta) of soft french bread.