CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- long coastline providing excellent seafood
- influence of Maya culture contributes greatly to local cuisine
- steamy tropical lowlands providing tropical produce
TRADITIONAL DISHES TO LOOK FOR
- Camarones al Orégano
-- shrimp dish seasoned with oregano
- Camarones al Coco --
shrimp dish seasoned with coconut
- Pejelagarto --
alligator-head fish (Lepidoseus viridis), a freshwater fish with a long snout
typically cooked on a grill, seasoned with lime juice, chili, etc.
- Frijoles Negros con Carne de Cerdo
-- black beans with pork
SWEETS
- Postre de Chicozapote
-- dessert made from the chicozapote fruit from the native chicle tree, from
which chewing gum originally was made; simply a wonderful fruit to taste
ALCOHOLIC DRINKS
- Balche -- a
mildly alcoholic drink served ice cold, made from fermented pineapple rind
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Information on this page based on
material presented in Gastronomía: Atlas cultural de México,
1988, an extensive and well illustrated work by various authors, published by the
Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in
Mexico City.
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