PHOTO: Delicious ceviche, one of the must-try dishes of the Yucatan. (Courtesy of Thinkstock)
Mexico's Yucatan region attracts lots of visitors with endless beaches and historical ruins to explore. But with a complex assortment of flavorful dishes that have nothing to do with tacos or enchiladas, I think the cuisine deserves just as much attention. The region's ancient Mayan cooking techniques and ingredients blend with Spanish spices to create some of the tastiest cuisine in Mexico. There are dozens of Yucatecan specialties but here are five of the most common:
Pescado Tikin Xic
I never leave Mexico without consuming generous helpings of this grilled fish recipe, pronounced (teek n cheek). Fish, typically grouper or red snapper, is marinated in anchiote paste and then grilled in banana leaves. It's too delectable for words. The fish is adorned with a red appearance from the anchiote and is usually served with chaya, plantanos and Spanish rice. The dish is a staple of Yucatan cuisine and is a classic lunch or dinner meal.
Chaya
This leafy green vegetable is a hallmark of Yucatan dishes and is often used in healing recipes. Chaya leaves boast more iron, calcium and potassium than spinach and can help regulate blood sugar. You'll see it in soups, stews and in drinks like the zesty Jugo Verde. Chaya pronounced (chi ya) can also be prepared as a simple side flavored with garlic, which is how I like it.
Ceviche
I adore this marinated fish or seafood dish and gobble lots of it in the U.S. but it's nothing like the fresh preparation in Mexico. Raw fish is marinated in citrus juice and seasoned with chiles, cilantro and chopped onions. It's a light and refreshing dish that's popular at beach cafes and outdoor restaurants. Sometimes it's served with fruit as well, like my favorite passion fruit or the ceviche (se vee chay) is presented as an appetizer with chips.
Sopa De Lima
This is one of the most popular classics of Yucatecan cooking and if you've ever sampled this soup of chicken, spices and bunches of sweet local limes, you'd know why. It's always served with fried tortilla strips for added crunch. Soups are actually invigorating in tropical climates, which is why this dish is a mainstay.
Chilaquiles
This classic breakfast dish, pronounced (chill a key lays), can be spotted all over Mexico and the U.S. I absolutely love it and usually eat it every morning that I'm in the Yucatan region. It can be served with either rojo (red) or verde (green) sauce and features fried tortilla strips simmered in the sauce and topped with eggs, beans or meat. I usually choose the red sauce with chicken but it can also be prepared with just eggs.
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