February 5 – February 11
FIRST PLATE
Ensalada Ranchero – Marinated Jicama, Red Onion and Tomato with Jalapeno, Cilantro and Lime Vinaigrette
SECOND PLATE
Yucatan Ceviche with Shrimp, Avocado, Jalapeno, Citrus and Cilantro served with House Fried Chips
BARBEQUE COURSE
Cochinita Pibil – the Dish of the Yucatan. Pork Shoulder marinated in Citrus, Habaneros, Achiote Paste and Lime then Braised in Banana Leaves and served with Rice, Beans and Tortillas
DESSERT
Traditional Flan – Custard Baked with Caramel
$28.00 per person
A selection of Beers will be offered to accompany this Traditional Mayan Feast
Why Yucatan?
The Yucatan is a peninsula in Mexico that also is the home of parts of Guatemala and Belize. It is best known for Cancun and the home of the Mayan culture which began in 2600 B.C. Like all culinary cultures its cooking heritage is based on the land, sea and climate that encompasses it. They age of the culture preceded refrigeration by thousands of years and natural preservatives were created using primarily Habanero Peppers and Seville Oranges creating Chile Tamulado, a vinaigrette and preservative that is used with a pit Barbeque that combines Achiote Paste and smoke in banana leaf wraps. Another preservative created here is to cure the fruits of the ocean that surrounds the Yucatan- Ceviche.
RECOMMENDED FILMS:
Three films from Cine Janal, a project that seeks to promote Yucatecan gastronomy through cinema
- El Tikin Xiik ‘Asado (2018) by Miguel Ventura
- Vuelve a la vida (2009) by Carlos Hagerman
- Huevito con Chaya (2016) by Miguel Ventura Herrera and Mariana López Garrido
