The Yucatan is known for having some of the most beautiful beaches in the world, ancient pyramids, indigenous as well as world culture, and unknown to a lot of people who haven’t spent some time off the beach and in land, some really wonderful local eats.
In this month’s Bon Appetit, writer and barbeque king, Steven Raichlen gives us eleven recipes found during a recent trip through the peninsula. Starting in Campeche and ending on Isla Mujeres, there’s a taste of pork, fish, and turkey as well as a recipe for the everpresent marinated onions.
So you might be asking yourself, grilling is grilling and bbq is bbq, right? So what’s the big deal about grilling in The Yucatan?
The wonderful thing about food in The Yucatan is that it uses not only local herbs and spices for flavor, it also uses earthen pits for cooking, the art of marinading for deep flavors, and the local banana leaf as a tool for steaming and keeping the flavors locked in and the food moist. The Yucatan is a leader in slow cooking. In some recipes it may not take long for the actual grilling, but many of the meats and dishes are marinaded for hours before they even reach the grill or the pib, the pit.
You can find the beginning of the article in Bon Appetit here, sans half of the recipes. You’ll have to run out and get the magazine for the rest of those!
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Tags: cooking, food, grilling, pibil
