The Yucatan Peninsula is a vibrant place on the southern tip of Mexico filled with ancient Mayan temples, breathtaking cenotes, and unique cultural traditions. Mayan and Spanish influences shape their unique cuisine. Assorted chiles, local young cheese, corn tortillas, slow cooked meats and beans are staples in Yucatán diches. If you find yourself on the Riviera Maya as a part of the Yucatan Peninsula, you must try these tasty, traditional plates...
Sopa de Lima
Sopa de Lima is the ultimate comfort food that will warm your soul. It translates in English as “lemon soup” because of the lime used to flavor it.
The soup is simple and is typically a deep chicken broth, roasted or baked vegetables, lime juice, garlic and seasonings such as oregano, fresh cilantro. Sopa de Lima is served with crispy fried corn tortilla chips (totopos), burned habanero and avocado slices...
No matter where you come from, this dish from our Chef will make you feel at home.
Huevos Motuleños
Start your morning off right with some tasty huevos motuleños. The northern Yucatán city of Motul created this breakfast delicacy.
This dish doesn’t require any complicated ingredients. Huevos motuleños are fried tortillas topped with refried black beans, soft fried eggs, fried platano and a special tomato-based red sauce. Chefinmexico will use a special smoked turkey ham and sweety young green peas for sure. Don’t worry, the red sauce is absolutly not spicy. Lets add a slices of grilled avocado for some extra texture...Que rico!
Cochinita Pibil
Cochinita Pibil is one of the quintessential Yucatán dishes. A traditional way of making it is by slowly roasting/baking a whole suckling pig in banana leaves underground in a special marinade.
Farm pork shoulder or loin are meat cuts often used as base for now. Local sour oranges, achiote seeds and other traditional Mexican spices give the dish a distinct flavor and taste. Sides typically served with Cochinita Pibil include yellow corn tortillas, refried beans, pickled red onion, and fresh chilles. This dish just melts in your mouth...You can try to cook this special on our culinary classes for all Riviera Maya or try our privete chef signature tostada of cochinita pibil and amazing dumplings with a secret marinade based broth.
Sikil P'ak
This traditional Yucatan appetizer is made from crushed pumpkin seeds. It is a flavorful dip or spread typically enjoyed with tortilla chips or fresh vegetables. The name “Sikil P’ak” comes from the Mayan words “sikil,” meaning pumpkin seed, and “p’ak,” meaning tomato.
Sikil P’ak has a rich, nutty flavor and balanced by the freshness of the roasted tomatoes and cilantro and the tanginess of the lime juice. Ingredients include pumpkin seeds (pepitas), tomatoes, white onion, fresh cilantro, fresh lime juice, salt, and fresh jalapeno or serrano chilli pepper for added heat. The pumpkin seeds are toasted, the tomatoes and onion are roasted, and all ingredients are blended to create a coarse, slightly chunky paste. Sikil P’ak is a dip you can’t miss on your next trip to the Riviera Maya.
Tikin Xic fish
Another of the Mayan dishes that you must try during your visit to Yucatán is the famous Tikinxic fish, is originally from the coast of Isla Mujeres but enjoyed all over the peninsula.
This traditional dish usually prepared by marinating a whole fish, as a grouper or snepper with sour orange juice, spices vegetables and achiote paste, a very traditional condiment in our region. It is then grilled over charcoal until it reaches a soft texture, which gives it a unique smoky flavor or baked in the oven.
We prepare this dish in a new way with acidic touches and slightly sweet flavor of WOK vegetables that balances perfectly with the smokiness of the grilled fish and cauliflower and leek cream.
For this and more, Tikinxic fish has been a staple of local a traditional and modern local cuisine for generations, and is a dish enjoyed by all tourists alike.
