Yucatecan cuisine is even cooler than a deep cenote on a caliente Quinta Roo afternoon. I am more than obsessed with this unique facet of mexicano comida, and was amped to slide downtown on Sabado to Mercado La Paloma home of Chichen Itza (the restaurante that is) for a Mayan style almuerzo.While K and I kept it pretty simple, due to an impending Padre's day feast, this stall really has it all. We both opted for tortas: K had cochinita pibil (carnitas con pickled onions) and I grubbed on poc chuc (thin sliced puerco, fire-roasted onions and tomate, black bean sauce). Both were served with a tasty potato salad and we added to the mix with an order of dos salbutes: fluffy corn tortillas, topped with lechuga, charbroiled turkey, onions, pepinos, tomate, and avacado. They also serve classics like panuchos, tamales, sopas, and papadzules. This last item (corn tortillas moistened with pumpkin seed and epazote sauce, stuffed with hard-boiled huevos and topped with tomate salsa) brings back memories of my last trip to the peninsula where, by a lapse in communication, I accidentally double ordered the egg-laden plato. We tried to down as much as possible (to be respectful to the little old cafe owner), but still received an inquisitive: "Todo esta bien?" in the end due to the mass amounts of uneaten papadzules. Needless to say I have yet to order them since, but I have a feeling it might make an excellente side dish to the lechon al horno (cochinita pibil made proper with suckling pig) they dish up at Chichen Itza every Domingo morning. With this kind of jugosa carne on the docket, I'll have no problem at all fitting right in with the church crowd.
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