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Papadzules From 'Yucatán'

Cook the Book Kate Williams 3 comments

A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate. More

Papadzules From 'Yucatán'

Serious Eats Kate Williams Post a comment

A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate. More

Recado para Escabeche From 'Yucatán'

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Use this peppery spice blend in the brine for cebollas en escabeche from David Sterling's new cookbook, Yucatán: Recipes from a Culinary Expedition. More

Pollo en Bistec From 'Yucatán'

Cook the Book Kate Williams Post a comment

Pollo en bistec is a homey variation on the Cuban beef dish called Bistec a la cazuela. In it, cubes of meat (in this case, pieces of chicken) are marinated in a heady blend of garlic and oregano before being braised under layers of tomatoes, onions, potatoes, and chilies. More

Pollo en Bistec From 'Yucatán'

Serious Eats Kate Williams 1 comment

Pollo en bistec is a homey variation on the Cuban beef dish called Bistec a la cazuela. In it, cubes of meat (in this case, pieces of chicken) are marinated in a heady blend of garlic and oregano before being braised under layers of tomatoes, onions, potatoes, and chilies. More

Sikil P'aak From 'Yucatán'

Cook the Book Kate Williams Post a comment

For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky purée of ground pumpkin seeds, tomato purée, chilies, herbs, and onion, the hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance. More

Sikil P'aak From 'Yucatán'

Serious Eats Kate Williams 4 comments

For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky puree of ground pumpkin seeds, tomato puree, chiles, herbs, and onion, the hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance. More

Brazo de Reina From 'Yucatán'

Cook the Book Kate Williams 3 comments

Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán. More

Tomate Frito From 'Yucatán'

Serious Eats Kate Williams 1 comment

Use this spicy tomato sauce to top the brazo de reina and the papadzules from David Sterling's Yucatán. More

Brazo de Reina From 'Yucatán'

Serious Eats Kate Williams Post a comment

Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán. More

Cook the Book: 'Yucatán' by David Sterling

Cook the Book Kate Williams Closed

I've never traveled to Mexico—it's sad, but true. For years now, I have dreamed of hopping on a plane to Oaxaca to feast on moles or heading straight south from my California home to have Baja tacos in, well, Baja. But then I received a copy of David Sterling's encyclopedic new cookbook, Yucatán. More

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