The Canadian author and Nobel Prize winner Alice Munro said that “The constant happiness is curiosity.” If this is the case, then chef and cookbook writer David Sterling must have taken great joy in putting this book together, for it reflects tireless research that was surely driven by an intense desire to learn as much […]
Continue ReadingAlthough the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the plazas, and puchero specials in the restaurants. The stew is served with a salpicon, something like a relish, which is the typical accompaniment toYucatecan main dishes. […]
Continue ReadingThis hearty stew gets its flavor from pork and a medley of vegetables. The best choice for the pork stew meat is shoulder. In Mexico, ask the butcher for espaldilla. Substitute güero chile for the xcatic chile, which is difficult to find outside the Yucatan. I’ve omitted the ham and chorizo that are usually included here, since I think the dish […]
Continue Reading The base for this coconut sorbet is fresh coconut milk — not to be confused with the water found inside coconuts (although that should be reserved to use in the recipe). You may substitute the fresh whole coconuts in the recipe with canned, unsweetened coconut milk and grated coconut — but you can’t beat the […]
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There is a beautiful, tree-lined boulevard in Merida, Yucatan called Paseo de Montejo. It provides four lanes for traffic separated by a wide median planted with shrubs and flowers. The sidewalks are wide enough for two further lanes of traffic each way and are interspersed with statuary, benches, conversation chairs and trees. Notwithstanding its charm, […]
Continue ReadingThis specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties of limes can be used in making this soup. In Mexico, this lime is called limón, or lemon, but the small, tangy fruit resembles the tart […]
Continue ReadingAlso known as recado colorado in the Yucatan, where it originated, this Yucatecan achiote paste is a marinating paste that can be used on chicken, pork or fish. Although the base for achiote paste is sold under several brand names, ready to be mixed with orange juice, this homemade version has a much fresher, livlier taste and […]
Continue ReadingBoth white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions to sandwiches. Blanching them for a few seconds first takes some of the sharpness out of the onions, making them good for people who like raw […]
Continue ReadingA traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have originated in Campeche, is eaten all over the Yucatan peninsula, especially around Christmas and the New Year, when there is an abundance of leftover holiday turkey. It is a nice change from […]
Continue ReadingYucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region’s cuisine. This recipe can also be used with chicken or turkey, increasing proportions according to the weight of the bird. Ingredients For the recado: 3 peppercorns 1 teaspoon allspice berries 2 whole cloves ½ teaspoon coriander […]
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