Tag: FOWC with Fandango

main course, Regional Cuisine

Quintana Roo Style Pork and Cabbage – Makum de repollo

by Irene1 Comment on 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

Desserts, Ingredients

Chico Zapote – Sapodilla Fruit (and a No-Churn Recipe for Sorbet)

by Irene12 Comments on Chico Zapote – Sapodilla Fruit (and a No-Churn Recipe for Sorbet)
Chico Zapote – Sapodilla Fruit (and a No-Churn Recipe for Sorbet)

Sapodilla (Manilkara zapota) is a tropical tree originally from Southern Mexico, and parts of Central America. The fruit is considered a berry, about two inches (5 cm) in diameter, with one to six hard, dark seeds inside; when fully ripen, the taste is very sweet, unique and mild, perhaps a little like caramel. Sapodilla sorbet may be prepared in an ice cream maker, or as in this case, the fruit and other ingredients may be chilled beforehand, and then just finished in a blender ... click on title for more