Comments on: A Yucatan Afternoon in Four Courses (or, How I Finally Found My Puerco Pibil)

By: A Turista Acidental » Blog Archive » Gostinho de Yucatán

A Turista Acidental » Blog Archive » Gostinho de Yucatán — Thu, 13 Sep 2012 10:20:01 +0000

[...] poc chuc e cochinita pibil: eu não resisto a um porquinho e não sosseguei desde que vi este post aqui. Achei o meu num lindo pátio, com direito a cervejinha para aplacar o calor e muita [...]

By: Audrey Scott

Audrey Scott — Tue, 29 May 2012 06:49:26 +0000

@Michelle: Not sure where you’re living, but it’s usually pretty cheap to fly into Cancun…then you can try it for yourself!

By: Michelle Palmer

Michelle Palmer — Fri, 18 May 2012 21:58:42 +0000

Hmmm … you’ve got me interested in this Puerco pibil dish now too.

By: Audrey Scott

Audrey Scott — Sat, 31 Mar 2012 16:01:12 +0000

@Melissa: That’s funny! We just received the recipe for this a few days ago and looking forward to trying to make it ourselves.

By: MelissaO

MelissaO — Tue, 27 Mar 2012 15:25:03 +0000

@Audrey…I absolutely love it too but my husband won’t even touch it when his mom makes it!

By: Audrey Scott

Audrey Scott — Tue, 27 Mar 2012 05:05:02 +0000

@Melissa: Thanks for the correction for Sikil Pak – we used the phonetic name that the local staff had provided to us and didn’t realize there was an official name. Can use my imagination for the gross analogy, but don’t know how anyone could hate that dip – so delicious!

By: MelissaO

MelissaO — Mon, 26 Mar 2012 19:10:36 +0000

Lovely pictures! Just a note…the dish with pepita molida is actually called Sikil Pak. I was in fact just teasing my husband about that dish as he HATES it with a burning passion! He’s got a gross analogy for it that I won’t share.

By: Audrey Scott

Audrey Scott — Sun, 25 Mar 2012 00:47:30 +0000

@Sutapa: Yes, it was one of those “perfect days” that you couldn’t plan even if you tried. And please do seek out puerco pibil – it is delicious, especially when cooked in the ground in banana leaves.

@Kay: Any journey that combines nature and local foods is a great combination! We feel very fortunate to have been able to experience all of this in our first Yucatan trip.

@Paty: You make a really good point regarding the freshness of the food in Mexico and how everything is usually cooked with simple, fresh ingredients. It takes away processing and chemicals, making it much healthier (and tastier).

I was really surprised at how clear the water was in the cenote – really incredible!

@Linda: The name of the hacienda and cenote was Xochempich. It’s a private place managed by Catherwood Travels. If you’re interested in booking an afternoon there, complete with lunch, please contact them. Really a top and unique experience.

@Allison: Sure! Would love to chat with you about our experiences. You can send a note with questions or to set up a time at: info [at] uncorneredmarket [dot] com.

By: Allison Wottawa

Allison Wottawa — Fri, 23 Mar 2012 00:39:15 +0000

Audrey,

We did a press tour with Catherwood a few days after you for your web series, Ally Quest. Julia and Alfonso were fantastic! Would love to chat with you about your experiences.

Best,
Allison Wottawa

By: Linda C

Linda C — Thu, 22 Mar 2012 23:58:48 +0000

Questions! what is the name of the hacienda? Which cenote? Thanks, LC