Manual Wild Winds of Mayaland

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Can I reach the threshold combining domestic and international items from Amazon Global Store in the same order? Should I pay a subscription fee to qualify for free shipping? Adjust accordingly. The saffron is an exotic touch; in the villages it would not be found.

But the other ingredients would. Dishes like this are typical of Maya village cooking, because the dooryard garden is apt to produce, each day, one squash, a couple of tomatoes, a few chiles, and so on—not a lot of any one thing, but an awful lot of different things. Cold boiled meat—deer preferred, beef common. It is shredded or chopped, with bitter orange or lime juice, chopped radish, cilantro, chile xkatik, and onion. Half a bitter orange is served on the side to squeeze on it.

Boil the meat. Chop and fry the tomatoes, bell pepper, chiles and onion. Add to the meat. Late in the cooking, add the herbs. Dilute the recado in some of the stock, and add in. Put in the squash and chayote. Cook till done. Meanwhile, chop up the radishes, cilantro and chile and marinate in bitter orange juice. Eat as relish for the meat. However, it is made with beef too, especially rather tough cuts like flank steak. Salt to taste traditionally this is an extremely salty dish, to restore salt lost in working in the blazing Yucatan sun. Grind the spices together, and thin with the citrus juice.

Marinate the pork in this for an hour or two. Fry in lard till done. Meanwhile, peel the vegetables.

Boil with salt. Serve the boiled vegetables separately from the bistec. Mash with salt. Add cilantro and onion, and a bit of lime juice. Dissolve the recado in a little vinegar and rub into the meat, with a lot of salt. Put a little oil on the bottom of a casserole or saucepan. Layer meat and vegetable slices. Cook over low heat. Mix the spices into the meat.

Chop the vegetables. Chop the whites of the eggs reserve the yolks for garnish. Mix all ingredients and cook in a frying pan, stirring. This is usually used as a topping or stuffing. It is used to stuff turkey or to make meatballs cooked with cut-up turkey. Either way, the turkey is often boiled in a richly spiced stock see turkey recipes.

Roast and peel the tomatoes and chile. Dissolve the spices in water. Add to meat. Cook all in a frying pan, stirring. Chop the onion and garlic and add; they should fry up in the fat from the meat. Eat with tortilla chips. The purpose of this dish is to use the more delicate parts of the animal—loin and innards—before they spoil. Clean the various meats well. Before cooking, the meat of the kidneys has to be trimmed of fat and thoroughly cut away from the tough white tubule system, and then soaked in water for a while. Discard this water after soaking. This process makes kidneys taste good instead of gross.

Cook the meat with the recados. Start with the heart, tripe, bones, and any tough cuts. Cook for an hour or more. Add the loin and cook a while longer. Then add the liver and kidney; cook for a little more. Add the brain it is very delicate and cooks fast , vegetables and herbs. Serve with Basic Relish, lime wedges, xni-pek, and other garnishes; it is traditional to have a fairly full board of relishes and garnishes with this dish.

Cabbage, chayote, xkatik chiles, radishes, and other vegetables are added to this dish, according to taste. Grind the pork twice. Grind the spices and add. Mix all ingredients and knead well. Let stand a while, then stuff into sausage skins. Smoke over smoldering fire including aromatic leaves such as guava, allspice or avocado.

It is possible to make patties and cook directly, without the sausage skins and the smoking process. In this case, try forming the patties around some aromatic leaves bay leaves, herbs, etc. With this, we reach the crowning glory and fame of Yucatecan cuisine. It goes back to pre-Columbian times; the pit barbecue, a worldwide cooking method, was sacred to the Maya—or at least was used to prepare the sacred foods. Unfortunately, this is also the easiest Yucatecan dish to ruin. I confess I have tried it only with pork roast, and only in the oven.

I have ruined a few roasts even with this simplified form. This recipe is adapted to a very small piglet. For a larger animal, you have to scale up the ingredients proportionately. Dilute the recado in the juice of 5 of the oranges. Rub this well into the meat and let it marinate overnight. If using a pork roast, slash it and rub the marinade into the cuts. Heat rocks as hot as you can get them in a fire of very hot-burning wood. Transfer these into the pit. Put over them a layer of wet leaves.

Put the pork in a large, high-sided roasting pan and wrap thoroughly with banana leaves. If none is available, use any flavorful, safe leaves and wrap the whole thing in aluminum foil. Separately wrap the brain or leave it out. The liver should be wrapped separately, with chopped-up mint, chives, green chile and salt. If liver is not liked, do this with some of the meat.

For a really thorough job of using all the pig, chop up the fat, mix with the blood and some spices, and pack into the carefully-cleaned small intestines, thus making blood sausage. Cook with the rest. Put the pork in the pit. Cover carefully with a fitting metal cover. Bury under a good foot of dirt. Leave overnight. Times range from four to twelve hours, but the longer the cooking, the better the result. Serve with the raw onions, chopped, marinated with chopped chile and sometimes tomato in the juice of the remaining bitter orange.

Naturally, fresh habaneros are the chile of choice, but milder forms can be substituted. In the Chetumal market, where many stalls sell cochinita pibil, the accompanying sauce is quite different, and wonderful with the dish: a simple guacamole made by mixing avocado and xkatik chiles, about half and half. Some stalls use more avocado, some use more chile. These are mashed to a smooth paste.

Some lime juice can be added, to good effect. This is a really outstanding sauce for cochinita. Fortunately for apartment-dwellers and lazy people like me , this dish is perfectly easy to make in a regular oven, though it never tastes quite so good as when made in a pib. A lot of liquid should result. It is possible to wrap it thinly and roast at regular temperature o.

Indeed, this is what almost all restaurants do, especially Yucatecan-style ones that are not in Yucatan! The cochinita, prepared by one of the country folk the night before, is freshly dug up and still hot and juicy.

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The cool air, wood smoke scent, and quiet Maya conversation add much to the experience. A traditional Maya dish. You are welcome to do the experimenting with this one. Trap a gopher. Rub the carbonized hair off. Take all the meat, innards included, off the bones. Mix with salt, bitter orange or lime juice, and chile sauce or use these as a garnish. Make tacos of this with fresh tortillas. The true outback thing to do is to pick the meat off the bones with the tortilla pieces. Cut up and boil the meat. Add the recados, with a pinch of allspice powder or a few allspice berries.

This is by far the most popular of the Lebanese contributions to Yucatecan food. Kibis are sold on every busy street corner. They have become so thoroughly Yucatecan that they appear on the menus of Yucatecan restaurants in Mexico City and Los Angeles! The standard street kibi is uninspiring: ground lamb, bulgur, chopped onion and mint, formed into a depth-bomb fusiform shape and deep-fried. It is often served with a relish of chopped cabbage, chile and cilantro in vinegar. A more authentic Yucatan Lebanese kibi recipe from a booklet of Lebanese cooking in Yucatan, by Maria Manzur de Borge, that I have lost and that is no longer available gives a better product:.

Separate the fatter from the leaner bits of meat. Mince the meat and the onions. Soak the bulgur for an hour. Mix the leaner meat with the bulgur and one of the chopped onions. Fry the fatter meat with two of the chopped onions. Add the pine nuts. When the fat is fried out of the meat, drain and mix with the lean meat. Form into depth-bomb shapes and deep-fry.

A lower fat alternative perfectly traditional is to bake in a baking tray. Chop and fry the onion in the lard. Add the tomato and chiles. Put in the pork. Add water and simmmer. Add in the garlic and cook till done. Ropa vieja —so named from its appearance, like old shredded rags—is a classic dish known throughout Mexico and the Spanish Caribbean. This is the Yucatan version. The famous Cuban version of this dish is much spicier.

It uses much more garlic, and really hot chiles instead of mild ones. You can vary this recipe accordingly. This is a village recipe, extremely conservative—basically pre-Columbian note lack of frying and lack of any nonnative ingredient except black pepper. Mix the sikil with the water. Bring to boil and add the chopped vegetables. Cook ten minutes. Add in the meat and spices.

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Cook till meat is tender, about 1 hour. Toward the end, add the abal or sour plum fruits. Take out 2 cups stock. Slowly work into it 1 tbsp. Return this to the soup to thicken it. This dish was created by the restaurant Los Almendros of Ticul. This dish is widely imitated and varied. What it lacks in complexity, it more than makes up in popularity. One of the reasons is the beautifully artistic arrangements that can be made with the separate sauces and beans on the plate. Avocado slices and other garnishes are often added as well.

Boil the pork. Add the spices. When well cooked, add the chaya, rice and saffron. Simmer till rice is just done, ca. This is a very Moorish-style recipe; Moorish cooking often involves cooking the rice or other starch in with the meat as well as the addition of saffron. It produces a rather stodgy dish, especially if overcooked. Thus, you might well want to cook the rice separately and serve the stew over it. Always, it involves beans of one or another type, with various tough parts of the pig. This black-bean version is a sacred Yucatecan tradition.

It is often served regularly on a particular day of the week the day varies from place to place as the Daily Special. Whoever said neck bones were low? Also, true Yucatecans are sometimes militant about the tail and ear, but non-Yucatecans can be forgiven for leaving them out! Fry the tomatoes and epazote in lard. Add in the masa and half a glass of water and cook till thick. Add this to the stew. Cook a minute more and serve forth. Serve as is, or remove the pork from the beans and serve them separately. This is a Yucatecan variant of a more Peninsular-Spanish version of the same dish.

In Spain the beans would be white—originally fava beans, now white frijoles.

In Yucatan red beans are sometimes used, and are very good in this dish. When the pork is mostly done, add the beans, and the squash, cabbage, plantains, and potatoes all cut up. Separately, fry the chorizo, bacon and ham. Add the tomatoes, onion, bell pepper, and chiles. Add a bit of vinegar. Mix into meat and beans at last minute and simmer a while. By contrast, this is a very traditional, very Maya recipe. White navy beans, dried limas or black-eyed peas may be used. When mostly done, add the pork, previously fried in its own fat i.

In this fat, fry the chopped vegetables with red recado dissolved in water or bitter orange juice. Take bits of pork skin attached to fat and meat—i. Deep-fry for a very long time, till thoroughly crisp. Eat in tacos with Basic Relish or similar garnishes. A simple but wonderful and deservedly popular recipe. Valladolid Yucatan is the center of the highly traditional maize-growing region of eastern Yucatan state and neighboring Quintana Roo.

It is a homeland of simple, filling, but superb foods. Rub a thin steak or pork fillet in recado of black pepper, garlic, lime juice and salt. Then rub on red recado made of one cube achiote paste, lime juice, ground cumin and a little ground clove, dissolved in bitter orange or lime juice.

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Marinate an hour or more. A manifestation of the classic stuffed vegetable dishes of Middle Eastern cooking—another Moorish legacy in Spain; note the distinctive suite of Spanish ingredients, the olives, capers, and raisins, appearing yet again. Cook the chayotes. Cut in half lengthwise, removing the central seed. The result looks like a slipper. Meanwhile, cook the meat in a frying pan. In the rendered fat, cook the tomato, onion, and pepper, chopped. Add the olives, capers and raisins. Cook this mixture down till dry.

A thoroughly Spanish-style dish, with Moorish antecedents, now thoroughly nativized in the Yucatan Peninsula. Large Dutch Goudas—alas, often of a quality too low to be seen in the home country—used to be sold everywhere, wrapped in red wax and red plastic wrap. Recently, however, the balance of payments has made them expensive, and they are no longer village food. These large cheeses are often sold by the slice in rural markets. Only the rich can afford the luxury of using a whole ball for a single dish. Mince the pork. Mix in the egg whites.

Fry with a bit of the recado. Add generous amounts of raisins, olives, capers, and oz. Take off the fire and mix in the two raw eggs and the saffron. Stuff the cheese with this mixture. Wrap in a cloth and steam or boil, but the water coming up only an inch or so for an hour adding water if necessary. It often does. Roast the chiles, tomatoes and onion. Chop fine and fry in lard. Add the meat stock and the rest of the recado. Add more capers, olives and raisins. Thicken with a bit of flour. The flavor of this recipe depends heavily on the use of a lot of recado, capers and olives. Otherwise, it is bland and greasy to a serious degree.

A dish with Spanish and, ultimately, Moorish roots, adapted to New World squash. Very similar dishes are prepared by more recent Arab immigrants, especially of the Lebanese community that developed in the late 19 th century in Yucatan; see below. Moreover, this dish has rebounded to the homeland; stuffed Mexican summer squashes, prepared with recipes very similar to this one but substituting lamb for pork, now universally join the original stuffed eggplants and so on, throughout southern Spain, the Middle East, and the Arabic world.

Fry the ground pork. If it is fat, enough fat will render out to fry it; if it is lean, add a little lard or oil. Grind the spices, except the saffron, and make into a recado paste with a little vinegar. Add to the pork. Add the vegetables chopped finely; the onions first , then the saffron not all of it , raisins, olives, almonds and capers. Stuff the squash with this mix. Bake, or cook on stove top in a pan with a little water, until squash is soft. Prepare a sauce by cooking down the stock with some vinegar, saffron, salt, and, if wanted, a little flour to thicken.

Pour over the squash. Some form of tomato sauce is often used with or instead of this sauce. Variants: the raisins, olives, almonds, and capers can be left out. The sauces can also be dispensed with. It can be modified by adding the chiles, etc. One Yucatan variant of a very widespread and popular Mexican dish. The sauce is brilliant red and leaves an almost permanent stain, hence the name. Fry in lard. Toast the chiles.

Roast the tomato, onion, and garlic. Blend these with the chiles. Grind the spices and mix in. In central Mexico this dish would usually have a lot more chiles, of 2, 3 or even 4 varieties. I prefer that to the Yucatan form. But the Yucatan form has more subtle, harmonious spicing and more vegetables, and the wonderful roasted tomato-onion flavor. Tasajo is the Spanish and Central American equivalent of jerky which is originally Peruvian—our word comes from the Quechua Indian word charki. Tasajo is saltier and not quite so tough as real jerky.

Boil with the recado for a couple of hours. Then add the squash cut up , garlic and chayas. Cook another 15 minutes. Take the ingredients out of the stock. Squeeze the bitter orange or a couple of limes over them. Serve the soup separately. I like this better. Add any other greens to the chaya.

More or different spicing can be used. A traditional way to cook deer, from long before the Europeans came. Now adapted to Spanish-introduced animals. Serve with the relish—the cut-up ingredients marinated in the citrus juice. Slices of bitter lime can be used as flavorful garnish, if you can get them. The vegetables are optional; any combination can be used. The Maya village version is simply boiled deer meat with the relish. The stock is critical here. Tough, lean, flavorful meat should be used, and simmered slowly for a long time, to produce a really good stock.

It is eaten as soup, accompanying the meat, like the ancestral peasant form of French bouillon et bouilli. Naturally, this is also accompanied by a constant stream of fresh-made tortillas from home-grown corn. This is better if the venison is marinated before cooking, and better still if it is cooked in an earth oven pib rather than boiled.

A very simple standard. This is the way ordinary Maya prepare the leaner types of meat—traditionally, venison—for a quick lunch. A superb, elegant dish, this stew is thoroughly Spanish in origin, and thus out of place in this book—but too good to leave out! Grind the spices or use ground ones to begin with. Rub into the meat, with the salt. Brown the meat over low heat.


Add water, vinegar, oil, the sugar if desired and the vegetables. It is a particularly good and easy dish. In contrast to the foregoing, this is a solid village dish. Cook the pork. When it is nearly done, add the beans, garlic, oregano, salt, pepper and epazote. Separately, fry the chopped onion. Add in the tomato and chiles. Add in the rice and fry a while. Simmer over very low heat till the liquid is absorbed.

Variants: this dish is infinitely expandable. It can also be contracted perfectly well by leaving out the chayotes, kohlrabi and cabbage, or replacing them with any appropriate vegetable. Eggs are sometimes added to hardboil in the stock. Cook the meat. When it comes to boil, add the spices. When it is soft, chop or blend up the vegetables, fry, and add. Cut up the chicken and boil. Mash the garlic, oregano, cinnamon, and peppercorns together. Add these and the potatoes, cut up, and cook till chicken is nearly done. Then mix recado with some of the the stock. Fry the onion, chiles and tomatoes.

Add these to the mix and finish cooking quickly. This dish is great as is, but is far, far more commonly used as the start of something else. This is the cooked chicken that is used in panuchos, salbutes, tamales, and countless other snacks and made dishes. It was originally made with turkey, and often still is. Cut up and boil the chicken until almost but not quite done. Take it out of the stock; save the stock.

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Rub the chicken with most of the recado mix and roast it in a hot oven ca. At this point, if you are making this chicken only to use in panuchos or the like, set the chicken out to cool and then pull the meat off it. Then, mix the rest of the recado into the stock. Add the onion, tomatoes, and chile to the stock.

This dish has to be carefully made if you use United States chickens, which are very tender. They tend to fall apart if boiled very long. This dish requires that the chicken be boiled only enough to tenderize it and sterilize it. Rub the chickens with salt and recado dissolved in the orange juice. Boil in a little water.

Drain; fry. Take the meat off the bones and shred the meat. Put a fried tortilla on this. Add the shredded chicken. Then add the tomato sauce. Cover with another tortilla. Pour sauce over all. On the top of this stack, put the ham, peas, and grated cheese. This is only one of the architectural marvels of Motul cuisine. Possibly the Maya pyramids inspired it all. It is cooking for the eye as well as cooking for the palate. Fried beans are often an accompaniment. Other garnishes include red pepper strips, fried platano, etc. Blend the chiles seeded, toasted and soaked , sikil, tortillas, pepper and onion.

Note: the quality of the tortillas matters a lot in this dish. Get good, fresh ones. Fry this sauce in the lard. Add two cups of the chicken stock.

Add the chicken and cook till sauce thickens somewhat. Boil the chicken. Then take out and marinate in lime juice, salt and pepper. Meanwhile, make a batter by beating the egg with flour. Dip the chicken in this, then roll in breadcrumbs. The advantage of this village method is that, since the chicken is already cooked, one leaves it in the boiling oil only long enough to crisp the outside into a shell.

The result should be very crisp and not even slightly greasy. Cut up chicken into quarters. Rub with spice mix the spices dissolved in the bitter orange juice. What topic s do you want to know more about? Hairdryer Bathroom features shower, bathtub, etc. Policies Pet policies Cancellation policies Couples policies are unmarried individuals allowed? Other Enter your feedback. Thanks for your help!

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