| Name |
Description |
| Carne Asada |
Pork or beef, charcoal grilled. |
| Chuleta Yucateca |
Pork chop, marinated in red adobado then grilled and smothered with sautéed onions. |
| Ceviche |
Fish, shrimp or conch (pronounced konk) marinated with lemon, vinegar, onions, tomatoes and cilantro (also known as coriander). |
| Flan |
A slightly burnt and delicious form of custard. |
| Horchata |
A cold soft drink made of rice or barley, almonds, sugar, vanilla, and water. |
| Huachinango |
Red snapper, usually served whole. |
Ixnepech |
A HOT, HOT sauce made with killer Habanero peppers, tomatoes, onions, cilantro, lime, and vinegar. Means “dog’s nose” in Mayan. |
Jamaica
("Ha-my-ka") |
Delicious soft drink made from flowers. |
| Mero |
Fresh grouper, usually served as fillets. |
| Mojo de Ajo |
Fish, conch or shrimp served in butter and garlic sauce. |
| Mole |
Chicken or turkey meat or enchiladas baked in a thick, spicy brown sauce made of almonds, chocolate, chipotle peppers and peanut oil. |
| Pibil |
chicken or port baked in a tangy red sauce with orange juice and wrapped in a banana leaves. |
| Plantano Frito |
Fried bananas, greasy but tasty. |
| Queso “Gallo” |
A Holland cheese that has been imported to the Yucatan for so many years that it is now considered indigenous to the area. A marvelous dish, Queso Relleno (stuffed cheese), made of ground beef, raisins, capers and Holland cheese smothered in a
creamy white sauce. |
| Salsa |
A dip/sauce made from jalapeno peppers, tomatoes, onions, lime juice and fresh cilantro. Most restaurants serve it as a complementary starter with "chips" or as a sauce for main course meals. |
| Tamales |
Chicken, wrapped in a heavy dough and cooked in banana leaves. |
