Magazine

Yucatecan cuisine, from Mayan to Middle Eastern

Over the centuries, the Yucatecans adopted a variety of ingredients and put their own spin on some eastern Mediterranean dishes.

Roasted Tomato and ground pumpkin-seed dip
Photo by: YAKIR LEVY
Vegetarian dishes aren’t common at casual Mexican eateries, but vegetables starred on the menu celebrating the publication of the Spanish edition of Sabores Yucatecos: A Culinary Tour of the Yucatán, by chef Gilberto Cetina, Katharine A. Diaz and Gilberto Cetina, Jr.

Cetina is the chef-owner of Chichen Itza restaurant in Los Angeles, named for the Mayan city that’s famous for its impressive step-pyramid temple. Through gastronomy, Cetina wants to familiarize people with the culture of his native Yucatán, the peninsula in southeast Mexico that borders the Gulf of Mexico and the Caribbean Sea.



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