Jicama and mandarin orange salad: Ensalada xec Karen Hursh Graber

This refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida's Los Dos cooking school. Ingredients 1 ½ pounds jicama,... read more

fruit salads Yucatán

Yucatán Style Baked Marinated Salmon: Salmón Pibil 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

Yucatecan Baked Fish: Tikin-Xic 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

Yucatan Fish Panuchos: Panuchos de Pescado 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 Salbutes: Salbutes Yucatecos 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

Yucatecan-Style Beans: Frijoles Estilo Yucateco 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-and-legumes Yucatán