Quintana Roo
Cuisine
The cuisine
of Quintana Roo is rich with centuries of legendary recipes, seasonings,
stews and a stock of knowledge from different countries, regions and customs,
all of which make it so special.
A great influence that should be mentioned is Quintana Roo’s neighbor, Yucatan. Yucatan is known for its delicious dishes based on wild game like wild boar and mountain turkey, among others.
Pibíl is a typical Mexican way of cooking that is used very often in this region. It consists of enclosing meat in banana leaves and baking it by burying it in hot coals. The influence of Belize is demonstrated with its “Rice and Beans,” a classic dish from the neighboring Central American country. As a coastal state, there must also be the obligatory seafood specialty. In this case, it is Tikinxic. For this dish, the fish should be dressed with achiote and roasted or baked. Snail ceviche is another specialty.
Some of the most well-known and rich dishes in the kitchens of Quintana Roo are:
Fish dressed in achiote and cooked in hot coals, stewed or roasted snail, seafood soup, deer, turtle, lobster in its own juices, cochinita pibil, chirmole, pipián, known as oni sikil, papatz tzul, stew, relleno blanco, relleno negro, chocolomo, turkey panuchos, salbutes, tamales, cazon empanadas, Calamares “Tulum”, Chachacmall, Chema a la Quintana Roo, Mucbipollo, lobster with butter, and Tepeizcuinte with garlic sauce and tortillas, to mention a few. Some of the most popular desserts are meringue and coconut candy. The most popular drinks are Atole de maiz (corn flour drink) and Xtabentun (liqueur).