Mexico will always be mentioned while discussing the world’s top cuisines. People say you haven’t traveled to Mexico if you haven’t eaten tacos. However, traveling around Mexico made me realize that this vast country has more to offer than just tacos. Every state has its own typical cuisine, as diverse as its people. And let me tell you, Yucatán’s food blend of flavors influenced by Mayan culture creates a distinct taste that sets it apart from other Mexican regions.
Two years ago, I traveled to the southeastern part of Mexico, known for its exquisite azure Caribbean and Gulf of Mexico coastlines, as well as the ancient ruins of Chichen Itza. When I stepped off the plane at Cancun International Airport, the warm sun enveloped me, and my stomach reminded me to grab a bite.
Without any prior research, I asked the driver who was going to be my guide for the next several days to take me to his favorite street food. I don’t recall exactly where it was, but I do remember somewhere on Avenida Kabah where he took me to a small stall with a sign that read “Panuchos y Sabultes.” Without taking much time, I ordered a couple of each.
At first glance, Panuchos and Sabultes appeared similar, but they turned out to be delightfully distinct. Panuchos are crispy tacos filled with black beans and topped with savory shredded chicken mixed with a special achiote paste*.
*Achiote paste is a seasoning made from annatto seeds and various spices. The use of achiote in seasoning is a testament to how Maya culinary traditions have continued to influence and shape the flavors of Yucatán cuisine.
Sabultes, on the other hand, were soft, fried tortillas puffed up and generously adorned with lettuce, avocado, and shredded chicken (which can be turkey or eggs), all topped with tomatoes. I added a dash of pickled red onions, known locally as Salsa Cebolla Morada Yucateca. This special salsa can only be found on the peninsula.
Both literally hit my taste buds. The panuchos, with the perfect combination of crispy tortilla, creamy beans, a sweet spicy taste of achiote spice in chicken, and the tangy kick of pickled red onions, all blended together. Sabultes, meanwhile, with the fresh lettuce, creamy avocado, savory shredded chicken, juicy tomatoes, and zingy twist from the pickled red onions, offered a combination of textures and flavors. It was kind of hard for me to choose between them.
The next day, after exploring the awe-inspiring Chichen Itza, we found ourselves at Cenote Xcajum, where we indulged in a package deal that included access to freshwater springs (Cenote) and a buffet. I turned to my guide for assistance once more, and he pointed me to a table adorned with bowls of tortilla pieces. A huge pot nearby released a delicious smell. A steaming bowl of Sopa de Lima, a delectable mixture of chicken broth laced with lime, shredded chicken, and crispy tortilla bits, was like a warm hug in a bowl. One mouthful was all it needed to pique my cravings for more.
On my last day in Yucatán, just before saying goodbye to this charming region, I experienced one more Yucatán delicacy: papadzules. The gems resembled enchiladas, stuffed with hard-boiled eggs bathed in Pepita (pumpkin seeds) sauce, and poured with tomato sauce. Its flavor was a great blend of creaminess from the eggs, nuttiness from the pumpkin seed sauce with a hint of smokiness, and tanginess from the tomato sauce. It was a perfect combination for my palate.