I am interested in the Mexican sub-cuisine of the Yucatan and I was hoping a chowhound out there may have some experience in this cusinine.
My first question is: can I make Pollo or Cochinita Pibil without the maguey or avocado leaves?
How do you make the red onion curtado?
Any recipes for Panuchos or similar dishes as served at Chichen Itza in LA would be welcomed too!
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