A tree native to Central and South America and one that frequently grows to 30 feet tall, the calabash is often cultivated in modern gardens as far north as Florida for the sake of ornament, but has been valued in the Yucatan for hundreds of years for the fruit it produces. [Continue Reading…]
Made with the classic achiote paste – a blend of cumin, pepper, cloves and the orange seeds of the annatto tree – this fish dish is traditionally wrapped in banana leaves and baked in the pibil underground oven. The charm of unwrapping banana leaves to reveal a beautiful and delicious dish makes pescado en tikin-xic a particularly exciting meal for large groups and one that we always like to make for guests of Petac. [Continue Reading…]