The Mexican-Maya Pantry: Part Eight - Condiments & Prepared Salsas
In the previous chapters of our exploration of the Mexican-Maya pantry we have focused on the unprepared ingredients you would be likely to encounter in kitchens across the region. Today we will instead be looking at the condiments and salsas that, whether homemade (casero/a) or bought at a store or market, are often kept in the house. These flavor enhancers are integral to Yucatán cuisine, adding depth and complexity to every dish. From tangy salsas to rich moles, condiments elevate the everyday ingredients we’ve explored in previous articles.
Salsas: The Essential Accompaniments
Salsas are a staple in Mexican-Maya cuisine, offering a burst of flavor and heat that complements many dishes. Few meals or snacks are served without some kind of salsa to accompany them. In Yucatán, salsas range from simple to complex, often featuring regional ingredients that reflect the area’s rich culinary heritage.
Pico de Gallo
Also known as “salsa fresca,” Pico de Gallo is a fresh, uncooked salsa made from diced tomatoes, onions, cilantro, and lime juice. It is often used as a topping for tacos, grilled meats, and fish, providing a refreshing contrast to richer dishes.
Xnipec /sh nee pek/
Meaning "dog's nose" in the Mayan language, Xnipec is a traditional Yucatecan salsa made with habanero peppers, sour orange juice, and red onions. It’s named for the way it makes your nose run (like a dog’s) due to its spiciness. This salsa is often served with grilled meats or tacos, but works well with many other dishes too.
Salsa de Chile Habanero
The Yucatán Peninsula is famous for its fiery habanero chiles, giving the region a reputation for particularly spicy fare even when compared to other parts of Mexico! The region now produces more of these chiles than anywhere else in the world. Salsa de Chile Habanero is a spicy condiment made by blending roasted habanero peppers with vinegar, lime juice, and salt. This salsa is not for the faint-hearted but is beloved for its intense heat and bright, tangy flavor. It is well worth testing a little bit before adding it to your plate as the heat level can be unpredictable.
Recados: The Flavorful Pastes
We have mentioned recados in earlier chapters of this series, but their importance in Maya cuisine is such that they merit further exploration. They are mixed spice pastes that form the foundation of many Yucatán dishes. Made by grinding spices and herbs with garlic and other ingredients, these pastes are used to marinate meats and season stews and form the basis of some of the region’s most beloved dishes.
Recado Rojo
Achiote plants
Also known as achiote paste, recado rojo is a vibrant red seasoning paste made from ground annatto seeds, garlic, oregano, cumin, and other spices. It’s often used in traditional dishes like cochinita pibil, where it imparts a rich, earthy flavor and a distinctive red hue.
Recado Negro
Chirmole
Recado negro, or black seasoning paste, gets its dark color from charred chiles and spices. This paste has a smoky, slightly bitter flavor and is often used in dishes like relleno negro, a hearty turkey or chicken stew, or chirmole a traditional Maya delicacy. The unique flavor profile of recado negro reflects the combined influence of Mayan and Spanish culinary traditions.
Recado Blanco
Recado blanco is a less intense recado. The white or gray paste is made by grinding together various spices and herbs including coriander seeds, allspice and roasted onions. It is used to make relleno blanco among other dishes.
Recado Verde
The green recado is made using the seeds of squash, a major staple in the traditional Maya diet. These large seeds have a unique flavor profile and the paste lends this taste to some distinctive dishes such as papadzules, eggs tacos in a rich recado verde based sauce.
Xmejen K’úum (/sh meh hen k oó oom/)
Sikil P’aak
While not strictly a recado, this paste made from grinding small unpeeled and toasted pumpkin seeds with salt is the basis for a number of salsas and dishes that are popular in Maya communities including Sikil P’aak and Brazo de Reina.
Moles: The Complex Sauces
Mole is a complex sauce that can include dozens of ingredients, including chiles, nuts, seeds, fruits, and chocolate. While moles are most closely associated with central and southern Mexico, they are contenders for the title of Mexico’s national dish and are also a significant part of Yucatán cuisine. While the number of mole variations you can find in the region is smaller than in the states more famous for the dish, many families have their own recipes whose flavors hold their own against their more renowned counterparts. These are the two versions you are mostly likely to find:
Mole Poblano
Though not native to Yucatán, mole poblano is often adapted in Yucatán kitchens. This mole is made with a blend of dried chiles, chocolate, and spices, creating a sauce that is both spicy and sweet. It is typically served over chicken or turkey, but can also be used in tamales or simply eaten with tortillas.
Mole Amarillo
Mole amarillo, or yellow mole, is a less spicy and lighter mole that includes ingredients like yellow chiles, corn masa, and spices. It is often served with chicken or pork and is characterized by its rich, slightly tangy flavor.
Vinegars and Pickles
Acidic condiments like vinegars and pickles play a crucial role in balancing flavors in Yucatán cuisine. They provide a bright counterpoint to the region’s rich and spicy dishes.
Escabeche
Escabeche is both a pickling technique used in Yucatán to preserve vegetables like onions, carrots, and jalapeños and the name of a dish that utilizes the preserved food.These pickled vegetables are often also served as a garnish for tacos, sandwiches, and grilled meats, adding a tangy crunch that complements the main dish.
Sour Orange Vinegar
Sour orange, or naranja agria, is a key ingredient in Yucatán cuisine, and its juice is often used to make vinegar. Sour orange vinegar has a unique, slightly bitter flavor that enhances marinades, salsas, and dressings.
Hot Sauces: Bringing the Heat
No discussion of Yucatán condiments would be complete without mentioning hot sauces. These sauces, made primarily from local chiles, are a fixture on every table, adding heat and flavor to every meal.
Salsa Tamulada
Salsa tamulada is a Yucatán hot sauce made by blending habanero chiles with sour orange juice and salt. The result is a fiery, tangy sauce that is drizzled over everything from grilled meats to eggs. This hot sauce perfectly embodies the bold flavors of Yucatán cuisine.
Chiltomate
Chiltomate is a roasted tomato and chile sauce that is slightly smoky and spicy. It is made by charring tomatoes, chiles, and garlic, then blending them into a smooth sauce. Chiltomate is often served as a dip or poured over enchiladas and tacos.
Want to know more about Mexican-Maya food? 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.