Panucho is a Yucatan specialty consisting of a tortilla topped with refried beans, acting as the base of the dish. Other toppings are left for the cook or the customer to decide according to preferences. It can be anything from cabbage, tomatoes, avocados, and onions to shredded chicken, fish, and pickled hot peppers.
Traditionally, panuchos are served warm at panucherias, small restaurants specialized in making the dish.
MOST ICONIC Panucho
MAIN INGREDIENTS
Papadzules is a Mexican dish with Mayan origins consisting of egg-filled tortillas drenched in a sauce made with pumpkin seeds and epazote. The dish is usually consumed for breakfast on the streets of Yucatan, although it is also found in numerous restaurants and cantinas in the region.
The tortillas are often additionally topped with hot chilis and pickled onions in order to add more flavor to the dish.
MOST ICONIC Papadzules
MAIN INGREDIENTS
Poc chuc is a Mexican meat dish consisting of thin pork cutlets marinated in orange juice. The meat is then grilled and served with pickled onions and freshly prepared corn tortillas on the side. It can be found in most restaurants throughout the Yucatan region, since it is one of the region's signature dishes.
It is believed that the dish was invented as a means of preservation, when the meat was cured with salt brine. The name of the dish is derived from poc, meaning to toast, and chuc, meaning charcoal.