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This recipe is probably not going to win any throwdowns against the Yucatan’s pit masters… but it is a great introduction to a very likeable Regional Mexican cuisine.
I have met dozens of culinary enthusiasts from the U.S. & Europe who have become ardent Mexican cuisine advocates and most of them cite either some Oaxacan or Yucatecan culinary experience that first got them seriously interested in Mexico.
To me Yucatecan is like the Japanese cuisine of Mexico… it takes a fairly narrow range of ingredients & condiments and utilizes them in hundreds of small variations. Like the Japan… I have found the Yucatan to produce an extraordinary amount of Super Tasters… and the ability to appreciate minute variations in flavor, aroma & texture is truly impressive.
Fortunately, the rest of the us don’t have to be 6 sigma Super Tasters to appreciate either cuisine. What I like about Yucatecan cuisine is the complexity & delicacy of its flavor combination…. with a few flourishes of intense Capsicum… every once in a while. The best way to describe Yucatecan flavors is… floral, soft & sensual. I am not talking about Veracruz’ let me eat 100 oysters & wow you with my huge, eternal erection type sexuality… but more of a feminine, perfumed & soft skin type of sensuality.
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