SOUTH of the border: YUCATAN sampling

RER 2.9.13

The three of us deemed it absolutely necessary that we try some of the traditional and regional specialties of the Yucatan state of Mexico. The restaurant we chose to experience the cuisine of the area is in a city called Conkal, a few cities over from our base location in Merida. Frailes, was a sweet place with seating indoors and outside, and it was so hidden, like a little paradise.

RER 2.9.13

We had a proper sampling of the food, ordering appetizers, entrees and goodies all over the menu; a little here and a little there. Even with a menu in English, I was still mystified by the dishes, what they were and even what they would look like. It was all so difficult to grasp and there was no way for me to imagine what I was going to taste in the coming moments.

RER 2.9.13

RER 2.9.13

Unfortunately, this was not one of my favorite meals. Not that it did not taste good, but some of it was too much. A little heavy, a little spicy, but flavorful and colorful. It was hearty, but we were drowning, our eyes bigger than our stomachs (as always) and it was a desperate attempt to try and experience as much of the region as we could.

RER 2.9.13

From the black chicken, dark with spices; to the baby shark tower, drenched in acidic tomato based sauce; to black beans stiff and loose; too many fried tortillas (salbutes) and not so fried tortilla filled treats (panuchos) and the sweet, juicy, and wet Caballero Pobre dessert. We had a pumpkin based dip, sprinkled with tortilla strips (sikilpac), burned fatty chorizo, and a crescent moon of Edam cheese stuffed with meat while floating in a red sauce (queso relleno). Even different flavored horchata beverages.

RER 2.9.13

RER 2.9.13

After a while, everything started to taste the same, rich, heavy and blended. The ingredients and preparations were fresh and local, and the staff friendly and accommodating. It was a great experience and an array of flavors, preparations, meats, toppings and spices, but somehow, I was not as over the moon as I wanted to be... I would deffo be open to trying the regional cuisine again.

RER

2.9.13 

RER 2.9.13