Tradition-Based Yucatan Dishes You Need to Try

Some of the most varied and best Latin American cuisine options exist in Mexico. Many Americans are surprised by Mexico's rich history of seafood-based cuisine. It's simply not what they have associated with their image of 'Mexican food', even if they're acquainted with authentic Mexican dishes vs. Tex-Mex. But in truth, to really delve into traditional Mexican foods as a whole, you need to consider its different regions.

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Most Mexican and Latin American cuisine experts agree that Mexico has seven main regions with distinct culinary styles: the North, the North Pacific Coast, the Bajio, the South Pacific Coast, the South, the Gulf, and Central Mexico. The Yucatan peninsula is nestled between the Gulf of Mexico and the Caribbean, so naturally, its local fare features all manner of seafood and unique spice. One special flavor you'll notice is achiote, a sweet and almost peppery red sauce made from annatto plant seeds.

Like many iterations of Latin American cuisine, there are long-held flavor traditions introduced to the Yucatan people by Spanish invaders and colonizers. But much of their cuisine is rooted in the cooking practices of their Mayan ancestors.

Here are three dishes native to Yucatan that you absolutely must try to understand the culinary profile of this region.

Boquinete

Boquinete, or hogfish, is one of the most plentiful catches off the Yucatan coast. It's often served fried with sides like tomato and onion, but can also be served en escabeche (cooked in a vinegary sauce) or tikin xic (wrapped in banana leaves and charcoal-grilled), for example.

Papadzules

Like many Mayan dishes, papdzules features a gentle but distinct flavor palate. Papadzules are corn tortillas stuffed with hard boiled egg filling and quickly fried in oil. They are then smothered in a pretty green pumpkin seed-based creamy sauce. Usually an ultra-simple, mild tomato sauce is layered on top of the pumpkin seed sauce before serving. Some restaurants may add a bit of meat to the filling or offer habanero sauce for a bit of bite, but those aren't typical traditional ingredients.

Pavo Relleno Negro

One of the few exceptions to the rule of Mayan foods being mild, pavo relleno negro is a turkey-based dish in a fascinating dark sauce made from charred chiles and an array of spices. Typically hard boiled eggs and fresh tortillas serve as sides and garnish. Its rich, black coffee-like color doesn't look appealing at first glance, but this is a flavorful favorite for locals and visitors alike.

When it comes to enjoying authentic Mexican cuisine in the U.S., many Latin American restaurants are finally being recognized for their dedication to original ingredients and native flavors. Some of the best Latin restaurants hailed by critics and foodies are turning totally towards an authentic, respectful experience with a touch of indulgence. If you're looking for a unique taste you won't find anywhere else in American food, along with good company and fine music, visit us at some of the top Latin Restaurants in Miami when you're in town.

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