The Mexican-Maya Pantry, Part 3: Proteins

This month we are continuing our exploration of the delicious ingredients common in pantries and kitchens across the Maya region of Mexico. Having already discussed herbs and spices and chiles, we now turn our attention to the protein sources which are often the centerpiece of Mexican-Maya dishes, from delicious slow-cooked meats, to tasty fish and the vegetarian alternatives.

Mexican food is well known for being meat heavy, however the history of food in the Yucatán Peninsula shows that diets have not always been so focused on meat. Evidence suggests that prior to the arrival of European influence, while the Maya people did indeed hunt local game, agriculture was more focused on grown sources of proteins such as beans or gathered resources such as eggs. In fact many of the meats now commonly eaten in the region come from animals that were not present until introduced by the Spanish. The climate and topography of the area also have an effect, as many animals are difficult to farm due to the heat, humidity and rocky hard ground, resulting in a mix of protein sources that is very different to that found in other parts of Mexico.

Meats

Pork

Pork, or puerco, is one of the two most popular meats in the Yucatán Peninsula, and is featured in many of the region’s iconic dishes, such as cochinita pibil and poc chuc. While in most of Mexico carne asada is beef, here in the region it will almost always be pork. 

Various different cuts and preparations of pork feature in the wide variety of tacos and tortas which are popular everywhere. This can range from the spiced sausage chorizo, the marinated enchilada pork or for the more adventurous cuts such as tripa (tripe) oreja (ear) or cabeza (head).

Chicken

Chicken, or pollo, is equally as popular as pork, and is the usual topping for antojitos, or small bites, such as panuchos or salbutes. It is also used in caldos or soups or as a filling for flautas. It is also the mostly commly used meat in dishes like mole.

Many families keep chickens in their yards both for eggs and for meat. It is not uncommon to hear people say they are going to eat pollo del patio, or yard chicken, for lunch.

Turkey

Although slightly different from the breed common in the USA, turkey or pavo, is native to the region, and both reared and wild turkey are a popular alternative to chicken. Many people use turkey for antojitos or caldos, and it has become increasingly popular as a Christmas option often marinated in achiote paste.

Beef

Beef (res) is much less popular in the region than in the north of Mexico, mostly because it is difficult to raise cows on the peninsula due to the weather. It is still eaten and most carnicerias (butchers) will sell bistec (steak) and ground beef (carne molida), although this is often a mixture of beef and pork.

One of the most popular beef dishes is bistec con papas, a tasty stew of beef and potatoes.

Lamb

Lamb or borrego/cordero is popular in some parts of the peninsula, however in Felipe Carrillo Puerto and Maya communities it can be hard to find. Most carnicerias and supermarkets do not carry it, however some people raise their own sheep or even goats, and it remains popular in Chetumal, the capital of Quintana Roo.

Other Meats

Several other meats are popular, especially the game meats of jabalí (wild boar), venado (venison) and faisano (wild pheasant). Jabalí is often cooked in underground ovens called pib as a richer alternative to pork. In some communities you can also find people eating duck (pato) or even rarer meats such as armadillo or snake, although this is not common. Some Maya communities also cultivate and eat lowland pacas, known as tepezcuintle, 

Fish

With the majority of the population of the region living near the coast, fish and shellfish are widely eaten. The peninsula has two coast lines which are home to quite different types of fish, meaning that certain dishes are very local. For example, the state of Campeche is well known for its use of the dogfish shark in dishes such as pan de cazón, a layered dish of tortillas, beans and cazón that resembles lasagna.

The Maya influence on fish dishes is still very visible. One popular dish is Tikin Xic: local fish cooked covered in achiote paste, wrapped in banana leaves, cooked in pib, and served with a fiery maya sala. 

Shellfish are generally quite expensive so not as widely eaten, however conch is considered a delicacy and is often cooked on the grill or served in ceviche. 

Other Proteins

Eggs are a big part of the local diet and are cooked and eaten in a number of ways, such as huevo a la Mexicana (eggs with tomato, onion, green pepper and chile), scrambled with mint or longaniza sausage, or in the delicious Maya egg tacos papadzules.

As with many parts of Mexico, beans are ever present in local kitchens, with black beans and pinto beans the most common, although white ibes beans and garbanzos are also commonplace. Many meals are served with an accompaniment of frijoles or frijoles colados.

You may see insects, such as crickets, being sold in places in the region, however these are not normally eaten in this part of the country, and are normally associated with other states such as Oaxaca. They are however quite popular with tourists visiting the area.

Check out the recipe section of our blog page for some great recipes from the Zona Maya and beyond, and check back for the rest of our series on the Mexican-Maya pantry.

If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of our local families. Na’atik’s MaS (Maya and Spanish) immersion students stay with local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at mas@naatikmexico.org today.