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Yucatecan cochinita pibil, achiote pork
Yucatán Food: A Guide to the Maya Kitchen of Mexico EditorialMayaMexico

Yucatán Food: A Guide to the Maya Kitchen of Mexico

Short answer: Yucatecan food is the Maya kitchen of southern Mexico, and it is the same tradition as northern Belize. This is where so much of the food we cook comes from: panuchos, salbutes, cochinita pibil, the recados, the achiote, the sour orange. If you have eaten in Corozal, you have eaten Yucatán. The corner of Mexico that matters most to us is the Maya world of the Yucatán Peninsula, and the dishes run straight across the border. We cover a lot of this food already, because it is our…
Joe Post
June 15, 2026
Tikin xic, achiote-marinated grilled fish, served in Campeche
Tikin Xic DinnerMayaMexico

Tikin Xic

What Is Tikin Xic? On the coast at Isla Mujeres they split a whole fish open, paint it red with recado, and lay it on banana leaf over the coals. That is tikin xic. The name is Maya. It means dry fish, from the old way of drying the catch in the sun before it went on the fire. The fish is not dry when you eat it. The name stays from before. Is a dish of the Yucatán coast, from Campeche around to Quintana Roo, and you find it…
Fili Post
June 1, 2026
A bowl of sopa de lima, Yucatecan lime soup, served in Mani, Yucatan
Sopa de Lima DinnerMexico

Sopa de Lima

What Is Sopa de Lima? Sopa de lima is a Yucatecan chicken and lime soup: a clear, citrus broth built on charred tomato, onion, and chile, finished with the juice of the sour lima and topped with crisp fried tortilla strips. It comes from the Yucatán Peninsula of Mexico and is eaten across the corridor down into northern Belize. In Mérida they serve this soup all year, in the heat too. The soul of it is the lima. Not the green lime you know from the store. The lima agria,…
Fili Post
June 8, 2026
A vendor pressing a marquesita on the round iron in Merida
Marquesitas DessertMexico

Marquesitas

In Mérida the marquesita carts come out at night. A man pours a thin batter onto a hot iron, presses it, and it crisps like a big wafer. Then the filling. The old one, the real one, is Nutella and grated queso de bola, the Dutch cheese. Sweet and salty together. He rolls it up tight while it is still hot and hands it to you in a paper. You eat it walking. What is a marquesita? A marquesita is a Yucatecan street dessert from Mérida. A thin batter is…
Fili Post
June 5, 2026
A plate of huevos motulenos with tomato sauce, fried plantain, and a chile
Huevos Motuleños BreakfastMayaMexico

Huevos Motuleños

Huevos motuleños come from Motul, a town in the Yucatán. It is a breakfast built in layers. A fried tortilla, black beans spread on top, fried eggs over that, and then a tomato sauce with ham and peas poured on. Fried plantain on the side, cheese on top. You eat it on both sides of the border now, but the name keeps the town. What are huevos motuleños? Huevos motuleños are a Yucatecan breakfast of fried eggs on a corn tortilla spread with refried black beans, covered in a tomato…
Fili Post
June 5, 2026
Queso relleno yucateco, a ball of Edam cheese stuffed with pork picadillo
Queso Relleno DinnerMexico

Queso Relleno

Queso relleno is the dish you make when there is something to celebrate. A whole ball of Dutch cheese, the queso de bola, hollowed out and filled with seasoned pork, then steamed soft and covered in two sauces. The white one is the white k'ol. The other is tomato. It is a Yucatec dish, and the cheese came to us the way many things came, through the ports of the Yucatan. What is queso relleno? Queso relleno is a Yucatecan stuffed cheese. A ball of Edam cheese, called queso de…
Fili Post
June 5, 2026
Chaya leaves, the Maya spinach used in caldo de chaya
Ts’anchak (Caldo de Chaya) DinnerMayaMexico

Ts’anchak (Caldo de Chaya)

Chaya grows in every Yucatec yard, north of Belize and across in the Yucatan. The Maya call it the tree that feeds you. Ts'anchak is the white soup we make from it. A clear chicken broth, the chaya cooked soft in it, no achiote, no color. You finish it at the table with pepita, with egg, with habanero in sweet lime. Caldo de chaya is the name you will hear in Spanish. Ts'anchak is the name from before. What is ts'anchak? Ts'anchak is a Yucatec Maya chaya soup, known in…
Fili Post
June 5, 2026
chocolomo recipe steaming meat and broth on ladle belize
Chocolomo Recipe DinnerMayaMexico

Chocolomo Recipe

Chocolomo is a Maya organ meat stew from northern Belize and the Yucatan Peninsula, made from beef or pork heart, tripe, loin, liver, and kidney slow-cooked with recado, bitter orange, charred onion, garlic, and fresh mint. A post-slaughter dish by tradition, it is prepared the same day the animal is butchered. In Xaibe, when you butchered a pig or res, you cooked chocolomo that same day. The heart, the tripe, the liver, the kidneys. Those went into the pot first, and nothing was wasted. Corozal and Chetumal are separated by…
Fili Post
May 29, 2026
panucho-recipe-belize-yucatan-chetumal
Panuchos Yucatecos DinnerMayaMexico

Panuchos Yucatecos

Panuchos yucatecos are small corn tortillas cooked dry on a comal until they puff, then split open and stuffed with seasoned black beans before being fried in lard. They are topped with shredded meat, cabbage, pickled onion, and avocado.
Fili Post
June 1, 2026
traditional mexican breakfast dish with tortilla and cheese
Chilaquiles BreakfastMexico

Chilaquiles

Chilaquiles with Belizean Tomato Sauce Recipe Chilaquiles, a classic dish rooted in Mexican and Belizean Mestizo cuisine, is the perfect comfort food for breakfast or brunch. This dish combines crispy tortillas with a rich tomato-based sauce, fresh toppings, and optional protein, offering a versatile and delightful meal. Whether you enjoy it spicy or mild, Chilaquiles can be customized to suit every palate. Chilaquiles is a perfect blend of spice, texture, and comfort, making it an ideal choice for breakfast or brunch. Follow this step-by-step guide to elevate your cooking experience…
Chica Post
May 29, 2026