Beans with pork

Beans with pork is a cherished Yucatecan dish, embodying the vibrant culinary culture of the region. It holds a special significance as families typically gather every Monday to share this comforting meal. The two key ingredients—beans and pork—are staples of southeastern Mexican cuisine. Pork, in particular, is the primary protein in many iconic dishes of the region.

Cochinita Pibil

Cochinita Pibil is a legendary dish, marinated in a blend of sour orange juice—a citrus variety native to southeastern Mexico—and a fragrant mix of red spices made from achiote seeds. This rich marinade is poured over tender pork, then wrapped in banana leaves and slow-cooked in an underground oven, known as a ‘pib,’ a time-honored cooking method that imparts an unparalleled depth of flavor and gives the dish its name.

Sikilp´aak´

Sikilp’aak is a traditional Mayan appetizer. It is widely enjoyed in this region but rarely found in other parts of Mexico.

To prepare it, tomatoes are roasted directly over hot coals—known as «candela» in Mayan culture—until they develop a deep smoky flavor. They are then ground in a molcajete with roasted garlic cloves, creating a rich, textured mixture. Finally, ground roasted pumpkin seeds are added, giving Sikilp’aak’ its signature nutty taste and creamy consistency.

Ceviche

Ceviche is one of the most beloved dishes on the Caribbean coast, celebrated for its freshness and vibrant flavors.

This dish starts with a citrus-infused aguachile, combining lime juice—a unique regional citrus—with delicate basil, hoja santa, coriander, mint, and coconut water sauce. Crisp jicama cubes and finely chopped onions enhance the texture with a refreshing crunch, while a touch of habanero adds the perfect hint of heat.