Panuchos: a typical delight from the Yucatecan kitchen

Yucatecan food is unique in Mexico. It is a delicious blend of Mayan, Mexican, European, Caribbean and Middle Eastern cuisine.

Formerly, the Yucatan Peninsula was considered remote from the rest of Mexico due to its lack of roads. The cities of Yucatan had more cultural and commercial exchange with Europe, especially France, New Orleans and Cuba. This influenced different areas of life such as architecture, clothing, and cooking. The coastal region of theYucatan peninsula includes flavours of the sea: ceviche and sea bass in ‘tikinxik’-style. Here the fish is marinated with Achiote and sour oranges, then wrapped in a banana leaf and cooked in an earth oven beneath a wood fire. There are also tasty shrimp cocktails of oyster, snail “Chivita”, octopus and squid. 

I personally love the Yucatecan food. The mix of flavors is I would say

“Out of this world”.        



One of my favorite meals is called “Panuchos “.  It’s something you should definitely try.


  • 1 kg. corn dough for tortillas
  • 100 grams flour
  • salt to taste
  • 2 cups refried black beans
  • 3 cups roasted chicken, shredded
  • Pork lard or vegetable oil for frying
  • Sliced tomatoes, cucumbers, lettuce and avocado

For the onion salsa:

  • 2 red onions, sliced ​​
  • 10 peppercorns
  • 1 teaspoon dried oregano
  • 1 / 2 cup vinegar
  • Salt to taste


 First mix the corn dough with the flour, salt to taste and enough water to make it manageable. Heat a ‘comal’ or frying pan (without oil or butter). Use a tortilla press or rolling pin to make the tortillas and put them one by one on the ‘comal’. Turn the tortilla around, when the top part gets cracked and dry. The tortilla is ready when it starts to inflate. Remove from the ‘comal, slice open halfway and blow in it so it does not reattach.

Spread a bit of refried beans inside the tortilla (about a tablespoon in each tortilla) and close. Heat a frying pan with pork lard or vegetable oil. Fry the tortillas filled with beans in the pan and then drain on paper towels.

Put the sliced ​​onions in a heat-resistant bowl. Add boiling water to cover the onions and let it stand for 5 minutes. Drain well and add the vinegar, peppers, oregano and salt. Let it stand for at least 1 hour.

Prepare the ‘panuchos’ by placing first a bit of lettuce, then chicken, sliced ​​tomato, avocado and cucumber slices and top it off with the red onions.

I hope you enjoy it,

Dancing Chef Amanda       OLE!!!!!



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