Yucatecan-Style Beans: Frijoles Estilo Yucateco by Karen Hursh Graber

Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee... read more

vegetables pork beans Yucatán

Lime Soup: Sopa de Lima by Karen Hursh Graber

This 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... read more

poultry soups Yucatán

Yucatecan Salbutes: Salbutes Yucatecos by Karen Hursh Graber

These delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with gro... read more

vegetables poultry masa Yucatán

Yucatan Fish Panuchos: Panuchos de Pescado by Karen Hursh Graber

Combining the classic Yucatecan ingredients of achiote seasoning, black beans and pickled red onions, true panuchos need to be made with fresh tortillas that will inflate when placed on the comal or gr... read more

fish masa main-dishes beans Yucatán

Yucatecan Baked Fish: Tikin-Xic by Karen Hursh Graber

This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ... read more

fish vegetables fruit main-dishes Yucatán

Yucatán Style Baked Marinated Salmon: Salmón Pibil by Karen Hursh Graber

Ingredients 2 banana leaves, passed over a flame to soften 2 pound piece salmon filet 1 brick achiote paste (100 grams, about 2 ounces) ¾ cup bitter orange juice (or use half sw... read more

fish main-dishes salsas Yucatán