This is a guest post by Katherine Robinson. Katherine Robinson is a freelance writer who enjoys writing about her travel experiences which may be useful to other travellers.
One of the best things about travelling is the chance to sample local cuisine. Mexico is a country which has really made its mark in Europe and North America. People just love Mexican food and it’s even better when eaten in Mexico. The dish of the week is pibil pollo which translates as buried chicken.
What is Pibil Pollo?
This is a slow-roasted chicken dish. To prepare pibil pollo you have to marinade the meat in orange juice, red chilli paste, garlic and salt for at least 2 hours. Place the chicken on top of a banana leaf and cover with tomatoes, onions and epazote. Top with another banana leaf. Place on the rack in an oven with an oven-proof bowl of water below it and steam for 1 hour or 1 hour 30 minutes. Once it has been steamed the chicken is served with onion, tomato and chilli.
Where does it originate from?
This dish originates from Quintana Roo and it is located on the eastern part of the Yucatán Peninsula. Quintana Roo is one of the most popular tourist destinations in Mexico because of its great hotel resorts, beaches and opportunities for ecotourism fanatics.
To get to Quintana Roo you should book flights to Cancun International Airport which is the main hub serving the State. American Airlines and Delta Air Lines offer direct flights between the USA and this hub.
Photo credit: via flickr
{ 3 comments… read them below or add one }
Sounds delicious! My mouth is watering and I haven’t even had breakfast yet!
Well this looks delicious, lot of work, but good. Boy do I need to find someone who likes to cook
I really lucked out, my partner’s a great cook!