maya cuisine mayan cooking mayan recipes mayan traditions mayan myths
mayan playa cuisine mayan cooking mayan recipes mayan myths yaxche mayan restaurant yaxche maya cuisine mayan recipes fuego nuevo mayan millinium new years mayan ruins photos contact yaxche appetizers and salsas soups and salads entrees desserts and cocktails
yaxche mayan restaurant playa del carmen mexico maya cuisine
yaxche mayan restaurant playa del carmen mexico maya cuisine
mayan restaurant playa del carmen mexico maya cuisine
mayan restaurant playa del carmen mexico maya cuisine
mayan restaurant playa del carmen mexico maya cuisine
mayan restaurant playa del carmen mexico maya cuisine
mayan restaurant playa del carmen mexico maya cuisine

Maya Recipes

Main Dishes

mayan indians recipes

Yaxche Maya Restaurant Playa del Carmen, MexicoTikin Xic

(6 servings)

  • 6 pieces of fish fillet (grouper or any white fish)
  • 18 oz achiote paste (recipe immediately following)
  • 2 whole white onions, sliced
  • 2 whole green peppers, sliced
  • 3 tomatoes, sliced
  • 6 epazote sprigs
  • 6 banana leaves.

Serving suggestions:

Add a serving of mixed, fresh vegetables on the side of each plate.

Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, add epazote, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.

Achiote Paste

(6 servings)

  • 11 ounces lemon juice
  • 6 ounces achiote
  • 3 cloves garlic, minced
  • salt & pepper

Blend these ingredients together.

Poc Chuc

(6 servings)

  • 6 blade pork steaks, 1/4 - _ inch thick and 10 - 12 oz. each
  • 16 ounces sour orange juice or regular orange juice with 1/2 cup lime juice
  • 1.5 ounces achiote paste (see recipe above)
  • 2 teaspoons kosher salt
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 teaspoon of black pepper

Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.

  • 4 cups of water
  • 5 medium purple onions, very thinly sliced
  • 8 ounces white vinegar
  • 1 bunch of cilantro, chopped
  • 1/4 habanero chile, roasted and finely chopped
  • salt and pepper to taste

Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.

Grill pork steaks on barbecue.

Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

Prickly Pear Leaves with Egg

  • 1/2 kilo prickly pear cactus leaves
  • 6 tablespoons oil
  • 3 beaten eggs
  • 1/4 cup chopped onion
  • 1/2 teaspoon oregano
  • salt to taste

Wash the prickly pear leaves and cut them into strips. Put them in 2 cups of boiling water with 1/2 teaspoon of baking soda and some onion and cook until done. Drain in a big colander and cover them with a cloth, which has been soaked in cold water and folded in four, so they do not become sticky.

Fry the onion in the oil and add the prickly pear leaves and then the beaten egg and salt. Fry until the egg coagulates. Sprinkle the oregano over the top and serve.

- From Pre-Hispanic Cooking, Ana M. de Benitez

Home | Yaxche Restaurant | Maya Cuisine | Mayan Recipes | Photo Album | Contact Fuego Nuevo

© Yaxche Maya Cuisine Mayan Restaurant in Playa del Carmen, Mexico, promoting Maya cooking with our Playa del Carmen Mexico restaurant and online history of ancient and modern Mayan festivals, food production, and meal preparation. 

10% Off