TRADITIONAL DISH FROM MERIDA: PAPADZULES
Traditional Yucatecan cuisine basically derives from the Hispanic culture and the Mayan culture. Corn is an essential component of Yucatecan food, and is consumed abundantly. Lime soup, papadzul and eggs motuleños are dishes cooked with fried tortillas, and panucho or dzotolbichay are prepared with dough. Turkey meat, used exceptionally in Yucatan, is also a basic ingredient in a large number of dishes. succulent traditional recipes.
The city of Mérida has countless restaurants where it is possible to taste all kinds of food, from the most basic and cheap, to the most sophisticated, and there is an increasing number of international gourmet cuisine establishments.
And before continuing to get to know this beautiful place, what do you think if we take a break and go to my kitchen? Well then, we are going to prepare some traditional Papadzules, which are corn tacos stuffed with oversized boiled eggs, covered with pumpkin seed sauce. These are served with tomato sauce and are spicy to taste.
1/2 kg. Pumpkin seed for papadzul
250 grams of tortilla
Cook the eggs in water until the shell cracks and peel them.
In a separate container, boil water together with the special seeds for papadzules and the epazote. Stir the mixture little by little until it acquires a creamy consistency. To prepare the sauce, boil the tomatoes in water, remove the skin and blend. In a frying pan, pour oil, the already blended tomato, a little chopped onion, salt and, if you wish, roasted habanero chili.
Later, cut the egg into small squares and make the “tacos” with the tortilla.
Serve them with the pepita seeds and “dipped” in tomato sauce. The dish is served hot and can be accompanied with a roasted habanero chili. And now, bon appetit!
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