Food & Drink
Legendary Haciendas of Yucatan:The Living History of Hacienda Teya
In 1974, Don Jorge C. Cárdenas Gutiérrez found a large piece of land with an abandoned hacienda in the perfect location--close to the highway to Cancun. He was a furniture craftsman and he wanted to put his furniture-making workshop there so it was easy to take his pieces to Cancun where the sales were good. The owner of the property was willing to make a trade for the land, and Don Cardenas walked away with a deal he couldn’t pass up. He swapped his 1975 green Dodge Dart for what he later made into one of Yucatan’s splendidly restored haciendas: Hacienda Teya.
MID CityBeat Recommends 12 Awesome Must-Visit Restaurants For Foodies In Merida, Yucatan
This town has had a gastronomical boom in the last three or four years and it is hard to keep up with all the great places to dine. We have put together a list of what we consider "must check out" restaurants in town. The list is long, but we have chosen our favorite spots!
From Nik Jameson's Vegan Yucatecan Kitchen: Tortitas de Chaya
It’s harvest time all over the world and the Yucatan is no exception. The MILPA is coming to an end and fresh corn is always harvested just in time for the Pib and Tamales of Hanal Pixan. In my humble opinion, now is the best time of year to eat cornCorn is clearly a staple in the Mexican diet but there is far more you can do with it than simply tortillas. There is a sweet corn drink, piedras, the aforementioned tamales, pozol, even popcorn. When you open the door or tortillas you also have gorditas, tostadas, and tortitas. I love maiz in all forms but a chaya tortitas with refried beans on top sold me.I usually eat savory breakfast and finding fast and easy dishes can be a challenge. Tortitas can be made up in 10-15 minutes and topped with anything you have in the fridge. It’s like a taco meet pancakes and decided to fluff up a bit. The texture of tortitas is fluffy and smooth because they are pan fried in quite a bit of oil.
From Nik Jameson's Vegan Yucatecan Kitchen Chipotle Molletes
The biodiversity in Mexico never ceases to amaze me. I look around at the birds and flowering trees with wonder. Sometimes my wonder would fade when I walked the grocery store and couldn’t find some of my old favorites. I’ve learned to adapt some of my recipes to use more sweet potatoes, and local pumpkins but there is one place where Mexico has grown my pantry. Beans and peppers. When I walked down the long bean aile the first time I saw speckled things and more varieties than I was used to. I stuck close to my lentils, chickpeas and blackbeans. Soon shopping at the market, I learned about more lentil varieties (http://www.midcitybeat.com/nik_jameson_three_bean_chili.html). In true Mexican form I’ve also come to learn about various types of blackbeans.