It's excellent.
Fresh food in bright colors that's good for you, in tasty combinations that are found nowhere else - not even in the rest of Mexico which as you know has terrific food in general. Yucateca food, specifically, is all about handmade Mayan corn tortillas made to order, table by table, that are so delicate you could call them pastry. Every restaurant and food cart has their own recipe for homemade habenero salsa and bless their hearts, they always warn gringos about the heat of it before they hand it over. It is luscious.
Poc-chuc comprises thin slices of pork loin perfectly grilled over a charcoal fire. It's one of the dishes that most every restaurant offers, and you just can't go wrong ordering it anywhere.
Then there's pollo pibil, chicken marinated in OJ and herbs/spices, steamed/baked in banana leaves inside a clay pot. Falls off the bone. Over there on the left is a pic of a lunch of pollo pibil I had in Izamal. Lordy was that good. There are vegetarian dishes too, all of them tasty and fresh. If for some reason you're not interested in antiquities, you could plan and execute a wonderful gastronomic tour of the Yucatan region and return home happy. Google "Yucatan cuisine," or start here for some basics.
Did you know that Mayans have kept bees for the past several centuries? Me neither, and I can't determine exactly which flowers in the Yucatan jungle the bees prefer, but their final product is the color of dark rum and has a rich, floral flavor you have not tasted before. This is not the thick, honey-flavored corn syrup product sold in the US. Lucky for souvenir- seeking turistas, Mayan honey is sold in a variety of jar sizes, all the way up to quart (liter) size. We started with a pint size jar, then after we tasted it bought the liter-size. The Propane Chef uses it in all kinds of dishes.
Stay hungry, my friends.
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