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).
