Food in Merida!

A lot has happened since I last wrote, including starting classes in earnest and a lot of dealing with health issues, both for me and my roommate. During our first weekend here, I slid into first base while playing softball with a team of women, las Amazonas, in the little village of Yaxuena. Las Amazonas play softball in traditional dress without any shoes on and their baseball field is made of rocks. I skinned about half my leg and even though I washed out the rocks and dirt as carefully as possible, my road rash become pretty infected. I won’t bore you with more details but it prevented me from doing a lot of things. However, I am still loving my time in Merida, and aside from the inturputions that this has caused in our schedule, I feel much more accostumed to the weather, culture, and lifestyle here.

I have loved being here and learning more about the typical foods of Yucatán! Food has been such an integral part of our experience here. The gastronomy of Yucatán and Merida is completely distinct from Mexican food I have had in the United States and even other areas of Mexico. I’ll include here a list of some of the food I have tried and what it’s made of!

Chaya - leafy green vegetable sometimes referred to as “tree spinach” native to the Yucatán peninsula. Chaya has been used in plates like eggs or drinks since Mayan times and though toxic without cooking, is a great source of vitamins and antioxidants.

Cochinita pibil - pork marinated in juice from the bitter or Seville orange, anchiote or annatto a red spice that adds color and a peppery flavor, onion, garlic, and often cooked under the ground slowly in banana leaves.

Poc chuc - marinated pork with the same juice and spices as cochinita pibil but sliced thin and grilled accompanied by salsa, beans, and tortillas