Provenance.
Provenance Technique Library

Yucatán, Mexico — traditional Maya-colonial dish, signature of Mérida restaurants and homes Techniques

1 technique from Yucatán, Mexico — traditional Maya-colonial dish, signature of Mérida restaurants and homes cuisine

Home/ Cuisines/ Yucatán, Mexico — traditional Maya-colonial dish, signature of Mérida restaurants and homes/Browse
Clear filters
1 result
Yucatán, Mexico — traditional Maya-colonial dish, signature of Mérida restaurants and homes
Poc chuc (Yucatecan achiote-grilled pork)
Yucatán, Mexico — traditional Maya-colonial dish, signature of Mérida restaurants and homes
Poc chuc is a Yucatecan grilled pork dish — thin pork steaks marinated in sour orange (naranja agria) juice and achiote paste, then grilled over direct charcoal heat until charred and cooked through. Served with cebollas asadas (charred and pickled onion), xcatic pepper slices, black beans, and tortillas. The dish is a bridge between pre-Columbian techniques and colonial Spanish citrus influence. Poc chuc means toasted and blown on in Yucatecan Maya — referring to the technique of blowing the coals to intensify heat.
Mexican — Yucatán — Grilled Meats canonical →