As the Tren Maya train makes its way through the southern Mexican region, passengers are treated to a vibrant tapestry of colonial-era towns, verdant landscapes, and sun-kissed coastlines. The transit megaproject, which opened in 2024, offers a unique opportunity for travelers to explore the Yucatán Peninsula’s many charming communities and their culinary specialties.
For centuries, the peninsula has been a melting pot of flavors, with pit-cooked meats, abundant citrus, searing habaneros, and smoky spice rubs characterizing cooking since pre-Columbian times. The influence of Spanish, Dutch, Caribbean, Lebanese, and Chinese immigrants has added layers to the region’s cuisine, resulting in a unique fusion of flavors.
Since former President Andrés Manuel López Obrador announced the project in 2018, the train has faced some setbacks, including construction delays and environmental concerns. However, an overwhelming majority of locals support the project as a source of investment, predicting it will increase tourism to the Yucatán by 20 percent and create over one million jobs.
As you journey along the Tren Maya route, be sure to try some of the peninsula’s quintessential dishes. Here are a few must-try options:
Cochinita Pibil
This iconic dish is found throughout the Yucatán Peninsula and consists of slow-cooked pork marinated in recado rojo, a spice paste made with achiote, Tabasco pepper, and sour orange juice. The final product is deeply flavorful with a gentle acidic bite.
Tamal de Chipilín
Unique to southern Mexico, tamal de chipilín is made with leaves from a type of legume that adds an herbaceous and subtle bean-like flavor to the masa. You’ll find them at market stalls and streetside stands in Palenque’s main plaza.
Pan de Cazon
This dish features shredded dogfish marinated in a mixture of tomatoes, onions, and habaneros, then grilled to perfection. Try it at La Maria Cocina Peninsular for a slightly upscale version with a nice cocktail.
Kibis
Lebanese immigrants brought this take on Lebanese kibbeh to Mérida, where you can find them at roadside stands and sporting events. The fritters are made with ground lamb or beef, bulgur, onion, and spices, then stuffed with more meat, pine nuts, parsley, and spices.
Huevos Motuleños
Try Doña Evelia’s famous huevos motuleños in Tixkokob, which features a fragrant and filling breakfast staple made with peas, ham, tomatoes, tostadas, refried beans, and a fried egg.
Tzic de Venado
This ancient Mayan recipe dates back to a time when venados (deer) proliferated on the peninsula. You can find it at Restaurante Zamná in Izamal, made with shredded venison, onion, cilantro, and radishes marinated in sour orange juice.
Longaniza
Catch the bus from the train station into the heart of Valladolid’s colonial-era architecture to try the famed longaniza de Valladolid. This sausage is smoky and incorporates recado rojo, clove, black pepper, onion, garlic, and vinegar.
Tikin Xic
This dish originated on Isla Mujeres and features a thick marinade made with achiote paste, sour orange juice, and spices applied to the catch of the day. Try it at Cevichería El Zurdo in the Mercado Donceles.
These are just a few of the many delicious dishes you can try along the Tren Maya route. As you explore the Yucatán Peninsula’s culinary scene, be sure to also experience its rich history, stunning landscapes, and vibrant culture. Read Full Article at the Source: Eater
