Yucatan is Calling All Foodies

The state of Yucatan’s Ministry of Tourism is launching a new campaign to increase awareness of the state’s culinary offerings, rich cultural history, and current modern gastronomy.
    Yucatán gastronomy is culturally rich in traditions that bring together Maya, Spanish, Caribbean, Dutch, and Lebanese influences. It mixes ingredients such as corn, tomatoes honey, and beans, with endemic products such as habanero chili, sour orange, and the popular Achiote, used to create a red paste called recado that is used in tamales and over proteins, most popularly wild turkey and pig.
   Some of the more traditional dishes of the state of Yucatan include Sopa de Lima (chicken broth seasoned with local Yucatecan lime), Huevos Motuleños (tortilla with beans and fried eggs), and the Cochinita Pibil (pork marinated in Achiote paste and sour orange juice and cooked in an underground pit). Visitors to the state will find these dishes served at posh haciendas converted into restaurants or hotels, others may take a meal in the home of the living Maya while visiting the southern part of the state.

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