About Yucatan

Customs

Sabucán: Squared bag made of henequen cloth. It was used as a hunt or market’s bag by indians. Now, it is elaborated of nylon too, and it helps to avoid the use of plastic bags.

Vaquería: They are popular celebrations which were originated in ranchs. In these celebrations, people use to dance jarana, and the duration of them are determined by the economic power of people, it could be from three to seven days, where different activities are presented: music, dance, expositions, processions and religious rituals.

Traditions

Terno: It is the typical clothing Mayan women used to wear when they would go to a celebration. 

Tinjoroch:  Yucatecan traditional play that consists in a corcholata or a little circular table with two holes in the middle, and a yarn across them. The play consists in spinning up the corcholata the most of time, without it stops.

 Trova Yucateca: It is also known as the Yucatecan song, it was born in the 20th century. It is very common to listen trova Yucateca at the principal parks of this state. It was influenced by Cuba and it consists principally in five elements: two requinto guitars, two Spanish guitars and one large guitar.

Jarana: It is a dance derived from European rhytms and some expressions of Mayan world. This dance is made in couples using the typical Yucatecan clothes and with the arms arisen.

Gastronomy

Pib: It is a baked tamale (dish made of a starchy dough, usually corn-based), which is steamed in a corn husk. The wrapping is discarded before eating.

Panucho:  It is made with a fried tortilla that is stuffed with refried black beans and topped with chopped cabbage, pulled chicken or turkey, tomato, pickled red onion, avocado, and pickled jalapeño pepper.

Papadzules: It consists of corn tortillas dipped in a sauce of pepita (pumpkin seeds) filled with hard-boiled eggs, and garnished with a cooked tomato-chile sauce.

Poc-chuc: Native of Yucatan, it is made of pissed pork previously marinated in orange juices. It is served with white onion, habanero pepper, tomato sauce, cilantro and orange juices.

Pollo pibil: This dish is made of chicken meat marinated in achiote sauce, garlic, sour orange and chicken broth, wrapped with banana leaves. It is served with pickled red onions, tomato, cilantro, habanero pepper and tortillas.

Queso relleno: Its foreign origins are obvious in that a Dutch Edam cheese is the main ingredient, hollowed out and stuffed with a rich pork mixture. For some reason Yucatecans almost invariably use saffron rather than achiote, which is more characteristic of their kitchen, and they usually steam rather than bake the cheese; the sauce, too, is a further Mayan enhancement.

Relleno Negro: Regional dish prepared with turkey meat and black consomme, which results of the mix of chilli, achiote, marjoram, pepper and other condiments.

Salbut: It is a Mexican traditional dish very similar to panucho, but the main difference is that salbutes’ tortilla are not filled with beans and also is added wheatmeal to the corn dough. It is made of lettuce, chicken meat, avocado, tomato, and pickled onion.

Salpicón: It's a yucatecan salsa which is prepared with diced radish, coriander, diced purple onion and the typical bitter orange juice; it is prepared to go with dishes like Caldo de res. 

Sikil Pac: Snack prepared with pepita (pumpkin seeds), red tomatoes, coriander, onions and green or habanero chilli. It can be eaten with toasts or tortillas.

 Sopa de lima: This soup is made of citrus and spices (cumin, oregano and garlic), its principal ingredients are chicken meat, small pieces of avocado, onion, chili pepper, toasts, and slices of lime.