A SF poster had a dish at a Yucatan restaurant called pebre ... "A smoked turkey in relleno blanco. Delicious with tortillas. Clear-white sauce with peppercorns and oregeno. Any info on this dish?"
The term seems used more to describe a Chilean condiment - "Pebre (salsa) - parsley, cilantro, onion, garlic, olive oil, lemon juice".
I did find a book called MAYAN COOKING: CLASSIC RECIPES FROM THE SUN KINGDOMS OF THE YUCATAN which describes pebre as Spicy Chicken with Pork Stuffing.
Another Mexican recipe ... Pebre de Pollo - Chicken in Sweet-Tart Sauce
The site says "The Spanish influence is obvious in the caper-olive-raisin-sherry combination. But the dish has nothing in common with the sauce called pebre or pebrada in Spanish cooking, a mixture of vinegar with black pepper (hence the name) and garlic."
So perhaps is just a term meaning indicating pepper in the dish?
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