28 August, 2014

Life is Tastier near the Sea: Riviera Maya Recipes

By Haydé Escalante

 

One of the characteristics of Mexican cuisine is the creativity used in its preparation. Southeastern dishes are no exception. The region’s Mayan and Spanish heritage is reflected in its traditional local dishes.

If you have had the opportunity to visit the Riviera Maya then you know I’m not lying about its delicious, creative cuisine. I am sharing these Riviera Maya recipes with you to remind you of your last vacation here!

Conch Ceviche

conch-ceviche-riviera-maya

Serves: 6-8 people

Ingredients:

• 800 gr. conch

• 3 tomatoes, finely chopped

• ½ of a medium onion, chopped

• 1 cup lime juice

• 1 habanero chili, deveined, de-seeded and finely chopped

• Salt and pepper

Procedure:

-Tenderize the conch and cut it into small pieces.

-Place in a pot of cold water and heat until it boils. Remove from heat and allow to cool completely. Drain thoroughly.

-Combine the conch with the lime juice and chopped onion. Season with salt and pepper.

-Allow to rest for three hours.

-Right before serving, add the tomato and the habanero chili.

-Serve with crackers, tostadas or tortilla chips.

Turkey Panuchos

 

panucho-pavo-riviera-maya

Serves: 8 people

Ingredients:

• 2 cups mashed black beans

• ½ kg corn masa

• 2 cups cooked turkey breast (shredded or chopped)

• 3 hardboiled eggs, sliced

• Sliced red onion marinated in lime juice or vinegar

• Butter

• Salt to taste

Procedure:

-Re-fry the beans in two tablespoons of butter.

-Using a tortilla press or your hands, form about 25 very thin tortillas.

-Cook the tortillas on a comal or flat skillet until completely cooked.

-Lift the thin layer of cooked masa that forms on top of each tortilla and spread the thin layer of refried beans on the surface below. Top with a slice of hardboiled egg, close and fry again.

-Place on paper towels to drain.

-Top with cooked turkey and pickled onions.

Bon Appetite!

 

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