Last December, Daniel and I went to Yucatán. I was swept off my feet by the grandiose nature and history of the old Haciendas, but mostly by the uniqueness of the cuisine. It stands out from the rest of the country; with its aromatic, pungent, citrus flavors, charred and toasted ingredients and elements not found anywhere else.
Since at the Institute we established topics for the 2009 program in January and I left Yucatán as a December closing session, by the time class came around I was desperate to share these flavors. What a tortuous self imposed wait!
Of course Pollo Pibil had to be included, as it is one of the most loved dishes of the area. The rest of the menu was built around: Dzotobi-chay tamales, avocado soup, strained beans and a yellow rice that someone seemed to like, and old fashioned flan for dessert.
Continue reading Pollo Pibil
10 DECEMBER 2009
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
(registration deadline: December 3)
The cuisine from Yucatan differs from the rest of the country. The Mayas, who inhabit the region, have had a unique indigenous cuisine to start with. In Colonial times, the Maya cuisine mixed with that of the European settlers, creating the traditional Yucatecan food. It is absolutely scrumptious!
It was mainly in the kitchens of the Haciendas, which were once main production centers and grandiose households, where this culinary intermarriage blossomed. These days, some haciendas have been turned into luxurious hotels with restaurants that serve loved traditional dishes as well as some new spins.
Join us for a Rediscovery of the Yucatan Haciendas. Enjoy an entertaining demo and a full menu of Yucatan cuisine and music. After class, you will leave with a packet of recipes and some ingredients to recreate some of these dishes in your own kitchen.