State of Yucatan Launches the Year of Yucatecan Gastronomy
2022 Will Be Dedicated to Increasing Awareness of the State's Culinary Offerings
Yucatán gastronomy is culturally rich in traditions that bring together Maya, Spanish, Caribbean, Dutch and Lebanese influences. It mixes ingredients such as corn, tomato, 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, other may take a meal in the home of the living Maya, while visiting the southern part of the state and the PUUC route.
"Gastronomic tourism has a very strong element of sustainability, like the actions we have taken efforts in, it is an exertion that seeks to include, diversify, decentralize…
She added that this type of tourism will allow, in the year of economic recovery, to bring benefits to the communities that need it the most, since in these areas is where many of the ingredients and supplies that are consumed in the restaurants are produced.
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Gustavo A Rivas-Solis