Quintana Roo Style Pork and Cabbage – Makum de repollo

Quintana Roo Style Pork and Cabbage – Makum de repollo

All the states in the Yucatan peninsula share common Mayan roots, so it is not surprising that their cuisines also share many traditional dishes, such as it is the case of Makum, a stew that is made with marinated meat, traditionally tightly wrapped in banana leaves and cooked in a clay pot for long times. In the state of Yucatan, the most elementary ingredients for makum are fish and annatto sauce, but in the neighbouring state of Quintana Roo, a unique regional version is prepared with pork and cabbage ... click on title for more

Puebla Style Chicken Stew- Tinga de pollo

Puebla Style Chicken Stew- Tinga de pollo

One of my earliest posts featured Tinga Poblana, a shredded beef dish emblematic of the Mexican state of Puebla.  A more contemporary version, made with chicken, has become as popular as the traditional; while mostly preserving the seasonings of the beef rendition, since chicken breasts cook fast, preparation time is reduced significantly without sacrificing any of the rich flavour ... click on title for more

Slow Cooker Chicken in Annatto Sauce

Slow Cooker Chicken in Annatto Sauce

Achiote (annatto) is a traditional flavouring for many dishes from the Yucatan peninsula.  In addition to cochinita pibil (pork), tikinxic (fish) and pibipollo (large chicken tamale), chicken is also cooked in annatto sauce, traditionally wrapped in banana leaves and cooked in an underground oven (pib), aptly called pollo pibil.  Modern versions of  this dish are prepared on the stove, or as in this case, without the banana leaves, in a slow cooker ... click on title for more