CANCUN TYPICAL FOOD: 5 OUTSTANDING RECIPES - CULTURE VOCABULARY - 2025

The typical food of Cancun stands out for recipes and tasty dishes such as the cochinita pibil, the lime soup, the enchiladas or the cevivhe.

Over the years, Cancun has become one of the most favorite tourist destinations on the continent. Not only for its coasts, but also for its diverse and colorful gastronomy, since it represents one of the main focuses of attention from tourists and local people.

Cochinita pibil

Its marked Mayan influence, textures, flavors and spices have influenced its dishes, resulting in incredible gastronomic combinations.

The typical Cancun food covers a range of flavors from the sweetest to the most spicy, thus representing the origins of recognized Mexican dishes.

Some typical recipes from Cancun

-Cochinita pibil

Ingredients. Servings: 6

-2 kg of pork tenderloin

-4 banana leaves

-2 tablespoons of red achiote

-1 cup of orange juice

-1/2 cup of lemon juice

-1 habanero pepper

-1 teaspoon chili powder

-1 teaspoon ground coriander

-1 teaspoon of paprika

-2 red onions

-Salt and pepper to taste

Preparation

Cut the pork tenderloin into small pieces, without removing the fat. Next, mix the orange and lemon juice with the achiote, salt, habanero pepper, and chopped onions. Add the paprika, chili powder, ground coriander, and pepper.

Let it marinate overnight, remember to flip it at least 3 times every 2 hours so that each side of the pork is marinated equally.

Preheat the oven to 160 ° C. Wrap the saucepan with banana leaves or, failing that, with aluminum foil. Leave it in the oven for 2 hours. You can accompany your plate with white rice or with tortillas.

- Lime soup.

Ingredients. Servings: 6

-10 tortillas cut into thin strips

-1 liter of chicken broth

-1 cup of chopped cilantro

-1 tablespoon of olive oil

-1 cup lime juice

-1 cooked chicken breast shredded

-1 teaspoon salt

-1 chopped onion

-1 clove garlic

Preparation

Fry the previously cut tortillas in olive oil and keep it while preparing the soup.

In a saucepan, simmer the chopped onion and garlic clove, until completely transparent. Pour the chicken broth with the lime juice and cilantro, stir slowly. Let it boil 4 minutes.

Add the shredded cooked chicken and season to taste with salt. Serve the respective portions on your plate and take out the tortillas again to accompany it. If you like, you can accompany this dish with a sauce of avocado, tomato and ground jalapeños.

- Cancun Enchiladas

Servings: 4. Ingredients

-6 tablespoons of butter

-8 oz. shrimp

-4 oz. cut crab

-1/2 cup coriander chopped

-1/2 cup onion, minced

-2 cans of enchilada sauce

-10 flour tortillas

-Paprika to taste

-Avocado slices (Optional)

Preparation

Servings: 4. Ingredients

-½ Kg of snook chopped into cubes-

-¾ cup of lemon juice

-Salt to taste

-1 chopped onion

-1 large jalapeno pepper, minced

-1 cup of chopped cilantro

-½ teaspoon crushed oregano

-2 tomatoes, chopped

Preparation

Marinate the bass with the salt and lemon juice. Let it marinate in the refrigerator for 30 minutes while you cut the rest of the vegetables.

Add the chiles, cilantro, onion, tomatoes, and oregano. Taste and add to taste. Leave the mixture back in the refrigerator for 2 hours.

Serve in bowls and garnish with avocado. You can accompany it with crackers and chips.

-Crab tortillas

Servings: 4. Ingredients

-8 corn tortillas

-1 cup of chopped paprika

-12 oz. crab meat

-1 ½ cup cheddar cheese

-½ cup chopped red onions

-1 teaspoon chopped cilantro

-2 eggs

-Salt and pepper to taste

Preparation

Preheat the oven to 350 degrees. Grease the mold and place 4 layers of tortillas covering the bottom of the mold completely.

Mix in the paprika, crab, cheddar cheese, onion, and cilantro. Beat the eggs and pour them over the previous mixture. Add salt and pepper to taste, finish by covering the mixture with the rest of the tortillas. Bake for 45 minutes.

References

Fordham, B. Fuentes, CF (2012). Real Mexican Food: Authentic Recipes for Burritos, Tacos, Salsas and More (pp. 8-62). New York, EU.: Ryland Peters & Small and CICO Books.

Santibañez, R. (2012). Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico (pp. 7-56). Hoboken, New Jersey.: John Wiley & Sons, Ltd.

Carrillo, M. (July 2, 2012). Top 5 snacks to pamper your vacation in Cancun, recovered from cancunreservas.com

Olvera, J. (2017). Easy Mexican Food Favorites: A Mexican Cookbook for Taqueria-Style Home Cooking (pp.77-96). Berkeley, CA.: Rockridge Press.