Devouring On The Long-Established Mayan Food

I was recently in Dzula, Quintana Roo in Mexico to observe the Long-Established Mayan Food Festival and my, it sure was a feast! There were so many food to enjoy and yet so inadequate time. I will try to interpret the most outstanding Mayan food I have eaten so far.

There is the flavorsome Conchinita Pibil, Papadzules, and Panuchos, all impeccable as a beer-match. I highly prescribe you get a taste of their local brew, the Montejo, a beer infused in Merida. Conchinita Pibil is a whole-cooked pig, preferably a suckling, grilled in banana leaves and given with superb Anatto sauce. Papadzules, on the other hand, is a tortilla stuffed with hard-boiled egg and given with a sauce made out of pumpkin seed. And the last beer-match courses, the Panuchos, a tortilla left opened with fried black beans, pickled onions and shredded chicken fillet on top.

For family banquet, you can try: the Tikin Xic which is a grilled fish fillet with Achiote paste, tomato, onion, Epazote, and green pepper; and, Poc Chuc which is also a grilled dish but using pork with Mexican Yellow Rice served at the side and refined with Habanero Chile peppers and Cilantro.