Yucatecan gastronomy has an unmistakable personality, since it contains recipes, combinations and original preparation methods that, in addition to its pre-Hispanic and Spanish roots, have mainly incorporated French and Arabic elements.
Among the gastronomic surprises of Yucatan are the black filling (but, in Mayan), which is ground pork meat seasoned with toasted spices, in a black chili sauce, and the cochinita pibil , one of the quintessential Yucatecan dishes, made with pork meat with achiote and soaked in sour orange juice, which is wrapped in banana leaves and cooked by baking it underground; It is served with thick black beans, red onion, tortillas and a habanero pepper sauce.
It is said about poc-chuc that it is practically owned by the Ticul region, and the truth is that you have to go there, or also to Maní, to savor the authentic one, which is made with pork fillets.
In some areas of Yucatán, venison is still consumed, prepared with achiote. It is also necessary to mention a good variety of appetizers, such as panuchos, papadzules, salbutes, codzitos, tamales, polcanes and queen's arm, and the numerous stews, such as escabeche, the delicious beans with pork, Motuleño eggs, muc- bil pollo, which is a kind of giant tamale with pieces of chicken and pork; the black filling, the white filling and a long list of delicacies that it would be impossible to review.
