Tag Archives: Yucatan
Tropical Fruit Sorbets
El Colon is the best place to sit after a walk through Merida, and have a sorbet.
We tried the sorbetes de pitaya y de mamey. (Pitaya is called dragonfruit up here) Both were incredibly delicious, with the mamey being sweeter and creamier and the pitaya a bit tart-sweet.
Check out some good pictures of their sorbets on their website:
http://dulceriaysorbeteriacolon.wordpress.com/about/
Huevos Poblanos
After returning from the Yucatán, Matt and I decided to try our hands at a dish we enjoyed while we were in Merida: huevos poblanos.
Huevos poblanos is the kind of dish that has a million variations – it’s got space for broad interpretations. For our version, we made a thick sauce and scrambled the eggs. See the result below:
Poblano salsa:
2 poblanos
1 white onion
1 clove garlic
Roast poblanos until the skins are charred. Put them in a bag, and let them steam for a few minutes. In the mean time, sauté the onion in olive oil until it is transparent. Peel the poblanos, cut open, and remove seeds. Put the poblanos, sautéed onions, and garlic into a food processor, and puree. Season to taste.
Refried Black Beans:
1 can black beans
1 tbsp butter
1/2 tsp cumin
1 tsp red chili flakes
Heat butter and garlic over medium high heat in a saucepan for 30 seconds. Add beans and cumin, and mash while heating. When desired consistency is reached, enjoy!
Shake your Salbute
Street food in Merida is delicious. I recommend getting one or two salbutes with cochinita and onions. Also the the Mexican Coca-Cola has real sugar. These make a great combo for a quick snack or a light lunch.
Architecture: Gran Museo del Mundo Maya
One of my unexpectedly favorite things about the Maya Museum in Merida was its architecture.
The building was designed by 4A Arquitectos. Visually, it evokes both ancient Mayan pyramids and also a tree (or Ceiba) – according to an article I read, the architects were referencing the Mayan creation tale.
I loved the beautiful ways they made it accessible – one of the stairways leading up to the first floor (primary level) had a switch-back ramp built into it, and the central core in the building was composed of elevators surrounded by a spiral staircase.
The building had open space throughout – terraces, walkways, and the central area were all outdoors.
Xtabentún
When venturing through the crowded market square of Merida, we happened upon a girl selling Xtabentún. We exchanged 70 pesos for a 250 mL bottle and continued on our way.
Xtabentún is a Licor de Anis y Meil de Abeja or, as Matt likes to call it, ‘nectar of the Mayan gods’. It is leggy and has distinct tastes of honey and anise. It is thicker than wine, but thinner than honey. The flavor is akin to ouzo and sambuca, but is sweeter and oh-so-much smoother. This is my new favorite liquor, and we both wish we had purchased a much larger bottle! If you are at all open to the anise/licorice flavor, I strongly recommend you try it.
Serving Suggestion: Xtabentún is great as a desert drink, served neat or on ice. I am also hoping to try it as a ice cream topping! (Will update when I try it, and let you know how it is.)
To check out Xtabentún:
http://www.casadearisti.com/productos.html
For more information about why honey is a unique product of the Yucatán, and a recipe for your Xtabentún, I highly recommend Rick Bayless’s Season 5 Episode 12.
the mint tea drinkers society 