Yucatecan Restaurant, Cuisine and Mexican Food, pollo pibil, Sopa de Lima, Poc Chuc, Frijol con Puerco

Casa Ticul is the fantastic result of the memories and the secrets of the
traditional town of Ticul, located in the Yucatan Peninsula

Pollo Pibil:
Chicken marinated in achiote (annatto), sour orange juice, peppercorns, garlic, cumin, salt, and then wrapped in banana leaves and baked. A dish you should definitely try for lunch or dinner. Not spicy.

Sopa de Lima:
A delicious soup made with shredded chicken, bits of fried tortilla, and lime juice. Exquisite! And very good for you if you aren't feeling well. Rich chicken stock to which may be added any combination of vegtables but always contains liberal portions of shredded white chicken meat and is seasoned with limes which bring out the delicate flavor of the broth. Served with fried tortilla strips and often with a side dish (salpicon) made of chopped radishes, purple onions and bitter oranges.

Michelada:
Okay, not exactly a food, (it's a beer), but it sure adds to the pleasure of a meal. You'll see it on the menu and wonder what it is. Michelada roughly translates as "my cold beer". The spicy concoction is a beer with lime and peppery seasoning. The ingredients are lime, coarse salt, Worcestershire sauce, soy sauce, Tabasco sauce, black pepper, Maggi seasoning and beer, preferably a dark Mexican beer like Negra Modelo. Another option is a CHELADA, which is a Michelada without the Tabasco, soy, pepper and other seasonings. It's just beer, lemon and salt.

Poc Chuc:
Tender grilled strip of loin of pork seasoned with a combination of local condiments and served with sour Yucatecan orange, chiltomate and steamed beans.

Papadzules:
Tortillas stuffed with hard boiled eggs bathed in pumpkin seed sauce and a tasty red sauce.

Tikin-Xic:
Baked fish--often grouper (mero) or snapper (huachinango) slathered in a mixture of sour orange juice, dried oregano and an achiote-based spice paste, then layered with slices of tomato, bell peppers and onions, wrapped in banana leaves and baked.

Frijoles con puerco:
The Yucatecan version of American pork and beans consists of chunks of pork cooked in one of the Yucatan's favorite foods, black beans. The beans are invariably seasoned with a liberal sprinkling of epazote, known in the US as pigweed. Generally served with rice, fresh corn tortillas and a garnish of finely chopped cilantro, radishes and onions. A regular Monday dish in most Yucatecan homes.

Huevos Moteleños:
A hearty breakfast made from crisp, half-fried tortillas topped with black bean paste and fried eggs then crowned with a rich sauce of tomato, onion and peppers, and sprinkled with a liberal helping of green peas, cubed ham and crumbled cheese. Usually served with some fried banana slices.

Panuchos and Salbutes:
Pre-cooked tortilla with shredded chicken and garnished with lettuce and onion. The difference between panuchos and salbutes is that the first has refried beans inside the tortilla.