Yucatecan cuisine is one of the most fascinating and flavorful in México. It is based on an exquisite blend of ingredients and spices introduced by the Europeans during colonization. During this period, its ports became accessible for commercial trading with Cuba, New Orleans, and Europe, leading to the diversity of its cuisine.

Yucatecan food is famous for its unique blend of spices, such as pumpkin seed powder, oregano, red onion, sour orange, sweet pepper, lime, achiote (marinating paste), capsicum pepper (X-cat-ik), habanero chili pepper, and coriander.

Among the different activities available at Hacienda Tres Ríos, every week Chef Oscar shares his culinary secrets with our guests in his Flavors of the Yucatan cooking class. He provides cooking tips and includes unique, easy-to-make Yucatecan recipes in our restaurants so that after their vacation, guests can bring home a piece of the Yucatan.

We were very excited to assist Chef Oscar in one of his classes and sampled some of his delicious delights. They were so flavorful that we wanted to give you a sneak peek of what awaits you right here at the resort.

For all culinary lovers out there, brace yourselves. You are in for quite an experience!

This week’s recipes:

	Xtabentun ShrimpXtabentun is a fantastic liquor made with fermented honey, from a regional flower of the same name, combined with rum and anise seed. It is commonly used here for cooking food. Ingredients: Shrimp, Xtabentun Liquor, Garlic, and Chopped Onion.Fry the onion and garlic for a few minutes on low heat, then add sauteed shrimp followed by tomatoes, chopped cilantro, onion and the Xtabentun liquor. Once finished, season with salt and pepper.
	Beef Filet with Charmula Sauce Marinade: Parsley, four garlic cloves, one tablespoon of cumin, coriander leaf, one tablespoon of paprika, one tablespoon of coriander seeds, ¼ tablespoon of cayenne pepper, two tablespoons of fresh lemon juice, two tablespoons of olive oil. Preparation: Place all of the ingredients in the processor until you make a paste.  If you prefer fish instead of beef, it is recommended that you marinate the fish for 30 minutes. Soak the beef with the marinade and place it on the grill.
	Tikin Xic FishTikin Xic is a very famous dish here and is prepared with a blend of Red Annatto (achiote), Orange juice, Sour Orange Juice, and Oregano. Preparation: Dip the fish filet in the marinade and wrap it in a banana leaf. Place it in the frying pan, adding the sauce with the white wine, and saute it for approximately 10 minutes.

Take a look at this video of Chef Oscar in action:

Cooking Lessons with Chef Oscar from HaciendaTresRios on Vimeo.

Next time you visit us, don’t forget to join our class!

Yucatecan cooking is a delicious combination of European and Mayan flavors. It’s also considered one of the best types of regional Mexican food due to its flavor and the interesting ways in which it’s prepared. Visitors to Yucatan (the state right next to Quintana Roo, home of Cancun) and the surrounding area leave with a lovely taste in their mouths combined with their memories of the turquoise blue Caribbean Sea.

Appetizers, Main Courses and Desserts

A few typical Yucatecan dishes are:

Sopa de lima; lime soup made with pieces of tortilla, chicken and lime juice.

Cochinita Pibil; a slow roasted pork dish made by marinating the pork in citrus juice, coloring it with annatto seed and roasting the meat wrapped in banana leaves.

Dulce de Papaya con Queso; papaya cooked in sugar and honey and served over edam cheese.

Mayan Afrodisiac Drinks

Did you know that cocoa, or more specifically cacao, is an afrodisiac? The Mayans saw it as a restorative, mood-enhancing cure-all. They also used drinks like balche (Mayan Wine) and xtabentun (annis liqueur) among others to meditate and honor their gods and goddesses.

Where can one try these delicious creations?

The city of Mérida boasts countless authentic Yucatecan restaurants, from economical and simple to pricey and sophisticated. One great option is Los Almendros (calle 50A no. 493) or head over to the popular Eladio’s (calle 24) to order a cold Yucatecan beer.

In Cancun you can also find a great variety of Yucatecan food at different prices, from street vendors to elegant hotels. Labna in Parque de las Palapas downtown is an exquisite restaurant, dedicated to Yucatecan specialties ideal for a romantic dinner.

In our own Hacienda Tres Rios, we are fortunate to have one of the best chefs in the region, whose specialty is “la cocina Yucateca” (Yucatecan food) so during your next visit be sure to try some of Chef Oscar’s Yucatecan delights.

Its winter time and this season, almost every region north of the Mexican border has been blanketed by snow, ice or sometimes both. Brr! Lucky, Mexico has a cure for those cold-winter blues, hot chocolate. It’s not your everyday hot coco. Instead this chocolate is deeply rooted in ancient history, locally grown with no importation of additives or additional ingredients. Now that’s sustainability.

Mexican drinking chocolate comes in squares or disks that are to be melted in either milk or water. It is not super-sweet but instead it is the right kind of sweet for all chocolate connoisseurs.

Some recipes call for real vanilla extract or a teaspoon of honey while other recipes consist of nothing more of chocolate and water. It all depends on the sweet tooth.

In today’s society, Mexican drinking chocolate is for the chocolate lovers but the ancient Olmecas and Mayas native to the Yucatan Peninsula used it for medicinal purpose, from curing liver disease to mixing chocolate past with chili peppers to purge the body of toxins.

Once the Aztecs acquired chocolate, they used chocolate as currency in its most original form, cocoa beans.

Putting medicinal uses and currency aside, here is a recipe to warm up to:

1 Serving

2-4 segments from chocolate tablet or disk

1 cup of milk or water

1-2 teaspoons of honey (optional)

1 teaspoon of real vanilla extract (optional)

Some grocers in the United States and Canada sell Mexican drinking chocolate but there is really nothing like experiencing it while in the land of its origins. Visit the Riviera Maya and try Hacienda Tres Ríos’ Mexican hot chocolate.

Once a thriving Mayan Indian territory, the Yucatan Peninsula encompasses a wide region that includes the Mexican states of Yucatan, Campeche, and Quintana Roo (home to Cancun, Playa del Carmen, and the Riviera Maya).  Although part of Mexico today, the region is still considered Mayan country and their influence lingers, from the ancient Mayan ruins of Chichen Itza to the fascinating flavors of Yucatecan cuisine.

Initially, the Yuctacea Maya cooked conservatively, using their principle agricultural food staples such as corn (maiz), beans, pumpkin, squash, tomatoes, chiles, avocados, tamarinds, guava, lime, and bitter orange − frequently used in Yucatecan salsas and marinades − other fruits, and seeds such as annatto − an essential ingredient in their traditional achiote marinade paste.   Main sources of animal protein for the Maya were turkey, chicken, pork, eggs, and fish.

Eventually inheriting new foods, seasonings, and spices from the Spanish, French, Lebanese, Cuban, Caribbean, and other European settlers, the Yucateca Maya developed a spicy, tangy, citrusy cuisine with a tantalizing combination of flavors that burst in your mouth.   Here are three traditional Yucatan recipes:

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1.)  Turkey Lime Soup − a great option for those holiday turkey leftovers.

Ingredients:

• Skinless, cooked and chopped turkey (3 cups)
• Chicken broth (4, 14.5 ounce cans)
• Crushed garlic cloves (12)
• Large onions, trimmed and quartered (2)
• Whole cloves (4)
• Jalapeño pepper, quartered (1)
• Fresh cilantro, chopped (1/4 cup)
• Fresh lime juice (1/4 cup)
• Lime wedges, optional (4)

Instructions:

Combine crushed garlic, quartered onions, whole cloves, quartered jalapeño, and chicken broth in a Dutch oven and simmer over medium-to-high heat.  Cover and cook for 30 minutes.  Strain and save broth in a bowl with a colander, and discard the solids.

Pour the cooked broth into a pan, stirring in the chopped turkey, cilantro, and lime juice.  Cook over low heat for 5 minutes or until thoroughly heated, and serve with warm, corn tortillas.  Garnish with lime wedges.

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2.)  Pollo Pibil − variations using turkey, pork, and salmon are also popular in the Yucatan.

Ingredients:

• Boneless, skinless chicken, quartered (2.5 to 4 lbs.)
• Garlic cloves (3)
• Onion, peeled and sliced (1)
• Tomatoes, sliced (4)
• Juice of bitter oranges* (4)
• Banana leaves (1 large or 2 small)
• Achiote** paste or red chile paste (2 tbsp.)
• Fresh epazote*** (1 sprig)
• Butter (1 cup)

Instructions:

Mix the achiote paste, orange juice, garlic, and salt well.  Add the chicken and marinate for at least 2 hours, poking it with a fork for tenderness.  After marinated, pre-heat the oven to 350° Fahrenheit (177° Celsius).  (Note:  The ancient Mayans baked them in a six-foot underground ‘pib,’ a hand-dug pit lined with stones and hot coals.)  Place the mixture on top of the banana leaf, and top with tomatoes, onions, epazote, and small dollops of butter.

Fold the banana leaf over the mixture, rolling it over so the weight of the chicken keeps the leaf closed, and tie with an oven-safe string.  Place the wrapped chicken in the oven on the top rack, on the lower rack, place an oven-safe bowl filled halfway with water.  Bake for about 2 hours until tender.  Remove chicken from the banana leaf, and serve with warm corn tortillas, fresh salsa, and pickled red onions.

* Bitter orange (Seville orange) or substitute equal parts of grapefruit juice, orange juice, lime juice, and white distilled vinegar.

** Achiote paste: slightly bitter, earthy flavor with red annatto seeds, spices, and tomato.

** Epazote (skunkweed): a pungent, slightly bitter herb with a hint of lemon flavor.

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3.)  Pickled Red Onions − a mild, tangy food staple at nearly every Yucatan table.

Ingredients:

• Large, red onion, thinly sliced (1)
• Banana pepper, x’catik / guera (blonde) pepper: roasted, broiled, or charred (1)
• Bitter orange juice (1 cup)
• Bay leaves (2)
• Allspice, ground (1/4 tsp.)
• Black pepper, ground (1/4 tsp.)
• Sea salt or kosher salt (1/2 tsp. or ‘to taste’)

Instructions:

Mix the bitter orange juice, black pepper, allspice, and salt, adding the red onions and bay leaves.  Roast, broil, or char the banana pepper in the broiler or on the grill for 3 to 6 minutes, turning once or twice until the skin is charred; then add to mixture.   Toss and allow to pickle at room temperature for 1/2 to 2 hours.  Cover and refrigerate (lasts up to 2 weeks).

At Hacienda Tres Ríos Resort, you can enjoy some Yucatan specialties at our Chef’s Table.

Five round, stylish tables are set up in the center of the kitchen at Casa Las Islas restaurant awaiting guests of Hacienda Tres Ríos Resort. Not a result of restaurant overcrowding in the dining area, this special section of the kitchen, decorated with celebrity photos on the walls and with soft music playing, is exclusively for the Chef’s Table. An original concept invented, hosted, and prepared by the resort’s executive chef, Oscar Orbe Quiroz, this private, seven-course, gourmet dinner is a delectable treat.

Meet the Chef
Chef Oscar − as he likes to be called − is delighted to share his gourmet cooking skills and regional specialty dishes with food connoisseur guests of the resort, and his cuisine is nothing less than spectacular. With a long list of credentials, including studies at the Culinary Institute of the Americans (ICA), recognition as Chef of the Year for four years in the Dominican Republic, and award recipient at international events and food festivals, this native Mexican offers his tantalizing talents as Executive Chef and Food & Beverage Manager to all the restaurants, bars, and room service at the resort.

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Chef’s Table Cuisine
The standard menu cuisine of Hacienda Tres Ríos Resort’s nine restaurants and bars are well above the quality of ordinary all-inclusive hotel food, but the Chef’s Table specialties exceed even these high caliber food selections. Nearly every day, the Chef’s Table menu changes, revealing sumptuous surprises and bursts of flavor not found on the standard restaurant menus.

Combining the highest quality of fresh produce, varied textures, and regional ingredients, Chef Oscar’s gourmet creations incorporate the unique, complementary flavors of Mexican, Mayan, and Caribbean foods.

Identified as Yucatecan cuisine (of the Yucatan), ingredients include pumpkin seed powder, sour orange, lime, sweet pepper, habanero chile pepper, coriander, and achiote paste (marinade of slightly bitter, earthy flavored red annatto seeds), and Xtabentun liquor (the sweet licorice flavor of anise seeds).
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Specialties of the Chef’s Table

• Pesto frittata escargot (snails) with pistachio nuts and caramelized onions
• Black corn soup with cream of poblano (mild chile pepper)
• Dried sausage with flaming tequila reposado
• Lobster medallion with fresh fruit and a bacon-Xtabentun sauce
• Fresh salmon on couscous with saffron and creamy manchego (cheese)
• Macadamia-crusted lamb with chimichurri sauce and vegetable souffle

Chef’s Table Reservations

One of the finest amenities of Hacienda Tres Ríos is its cuisine. The Chef’s Table adds an element of finesse by offering an impressive, behind-the-scenes, gourmet experience with Chef Oscar where guests can enjoy his vibrant personality while discovering the preparation and taste of his splendid gourmet dishes. Guests can also watch other chefs at work in the various culinary aspects of the resort, obtaining a first-hand experience of the procedures and presentation of the kitchen.

Tourism industry giants, Travel Weekly and TravelAge West magazines, have applauded this expansive, health-oriented, ‘open’ kitchen, and its welcoming staff and ambiance. You too can experience this first-class evening for the cost of a premium bottle of wine not on the all-inclusive wine list. Reserve your Chef’s Table dinner engagement with the concierge where up to 16 guests can share in the culinary experience for 1 & 1/2 hours, from Tuesday to Saturday. The Chef’s Table is not included in the Endless Luxury All Inclusive Plan and has an additional cost. Reservations are required with Concierge.

¡Buen provecho! (Bon appetit!)

What was your experience with the Chef’s Table? Are you in our Facebook Chef’s Table album?

People travel far and away for beaches, sun, luxury, and relaxation. But vacations are also the perfect time to indulge in your favorite foods and try regional specialties.

The tantalizing gourmet experiences offered at Hacienda Tres Ríos range from Italian and Mexican to French and Asian cuisine and the award-winning culinary experience offered at Tres Ríos can now be part of your dinner table.

Chef Oscar shares his Mozzarella Fig Recipe:

Ingredients
50 gr mozzarella cheese
5 pieces of dates (datiles) only the dough
1 tablespoon chopped red onion
½ tablespoon olive oil
1 tablespoon chopped walnuts

Ingredients for sauce 1

2 oz. Heavy cream
1 oz. Balsamic vinegar
Salt and pepper to taste

Ingredients for the sauce 2
2 oz. Heavy cream
2 tablespoons parmesan cheese
Fresh lettuce for garnish
Pepper

Procedure
In a saucepan place, add the oil and wait until the onion turns brown.
Then add the dates and nuts, a little salt and let it cool.

Procedure of filling
In warm water, place the mozzarella to soften to achieve a circular shape. Place the filling and close the rolls in form of a package.
For the sauce mixes, the ingredients are added separately to obtain a white sauce and a brown sauce.
Decorate the dish with the sauces, place the mozzarella rolls and finish with the lettuce.

Mexico is filled with rich traditions that entice all the senses. Extending from the US border to the tip of the Yucatan Peninsula, the country is colored with folklore dancing, exquisite cuisine, and the all-time-favorite Tequila.

Although the delightful flavors of everyone’s favorite traditional Mexican drink can be enjoyed by itself, it is also very common to accompany it with a partner—sangrita.

The sangrita—meaning “little blood”—dates back to the 1920s. The accompaniment highlights the tequila’s crisp acidity and cleanses the palate between each peppery sip. This red-colored drink serves to compliment the flavor of 100 % agave tequila.

Each is poured into a separate shot glass and the two are alternately sipped, not chased and never mixed together.

Traditionally, the tequila that accompanies the sangrita is tequila Blanco, but tequila Reposado is also used.

The real sangrita from Lake Chapala in the region of Jalisco—home of tequila—is made with Seville orange and pomegranate juice, chile powder or hot sauce. However, with time, more modern recipes have included a good amount of tomato juice to this drink. Like many things, the sangrita has evolved and many different versions have emerged, but all blends feature: orange, lime, tomato and/or pomegranate juices, and the spicy component.

During his travels, Chef Oscar has perfected his sangrita drink and now shares the recipe with us:

Tres Rios | Chef Oscar’s Sangrita:

For one liter of Sangrita
400 ml. Orange juice
400 ml. Tomato juice
50 ml. Lemon juice
30 ml. Grenadine syrup
20 ml. Of Worcestershire sauce
Maggi and Tabasco hot sauce (mixed up) to taste
Salt and pepper to taste.

Mix together all the ingredients and serve cold. Suggested duration of chilling : 3 to 4 days.

The last and most important step to enjoy Sangrita and tequila is to share it with friends.

Nothing says Caribbean vacation like a refreshing, colorful cocktail in vibrant blues, reds, or oranges. Chef Oscar Orbe shares his recipes with us for the perfect drink to cool down in those hot summer days.

When you’re in Hacienda Tres Rios, just ask for a Blue Lagoon.

INGREDIENTS

DIRECTIONS

1. In a glass with ice, add vodka, lemon juice, natural syrup and blue curacao liqueur.
2. Stir.
3. Add a lime slice with cherry for garniture.
4. Enjoy!

And for those who prefer their drinks without alcohol, make sure to try the Hacienda Tres Rios Fruit Punch.

INGREDIENTS

DIRECTIONS

1. In a glass with ice, add orange juice, pineapple juice, grapefruit  juice and grenadine.

2. Stir.

3. Add a citrus skewer and enjoy!