The Real Cancun: Authentic Yucatán Cooking 🇲🇽
Home of Senior Frogs and Margaritaville and sun-burnt tourists with braids. But it’s also home to Sopa de Limón and Cochinita Pibil and a deep, flavorful culinary history from the Yucatán peninsula. Peeling back the layers exposes a winding network of markets and vendors who service the people who service the tourists. The nice gentleman making your 4th tequila sunrise is not having the tacos you’re having. No, something much better, maybe a plate of papadzules or Huevos Motuleños or pavo relleno negro. To go to Cancun and write it off as a tourist dump is missing so much of the good stuff buried just beneath the surface. Ask the waiter, ask the driver or hell just walk inland for a couple of blocks, Cancun is not what you think it is.
Emara Antojitos Yucatecos
LTE 2 y 3, Xel-ha MZA 17, 77509 Cancún, Q.R., Mexico
Reggie Ate: Papadzules (A Mayan dish of egg-filled tortillas smothered in pumpkin seed and epazote broth), Sopa de Limón and Cochinita Pibil (traditional Mexican slow-roasted pork dish from the Yucatán Peninsula).
23, 77500 Cancún, Quintana Roo, Mexico
Reggie Ate: Huaraches de Nopal
Taquería y Mixiotes Barradas
Calle 5 Nte. 407, Centro, 72000 Puebla, Pue., Mexico
Reggie Ate: Mixiote (traditional pit-barbecued meat dish) in Puebla (2 hours outside Mexico City).
C. Atlixco 38, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX,
Reggie Ate — Spicy Shrimp and Marlin tacos in Mexico City.
Originally published at https://mantry.com.