CULINARY THUMBNAIL

Here are the most notable characteristics of this state's cuisine:

1. long coastline providing excellent seafood
2. influence of Maya culture contributes greatly to local cuisine
3. steamy tropical lowlands providing tropical produce

TRADITIONAL DISHES TO LOOK FOR

• Camarones al Orégano -- shrimp dish seasoned with oregano
• Camarones al Coco -- shrimp dish seasoned with coconut
• Pejelagarto -- alligator-head fish (Lepidoseus viridis), a freshwater fish with a long snout typically cooked on a grill, seasoned with lime juice, chili, etc.
• Frijoles Negros con Carne de Cerdo -- black beans with pork

SWEETS

• Postre de Chicozapote  -- dessert made from the chicozapote fruit from the native chicle tree, from which chewing gum originally was made; simply a wonderful fruit to taste

ALCOHOLIC DRINKS

• Balche -- a mildly alcoholic drink served ice cold, made from fermented pineapple rind

Information on this page based on material presented in Gastronomía: Atlas cultural de México, 1988, an extensive and well illustrated work by various authors, published by the Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in Mexico City.