Without a doubt this is one of Mérida’s most representative and distinctive dish. The Queso Relleno, or Filled Cheese (literally translated) fuses mayan and spanish culture consolidating the ‘mestizo’ heritage, same that originated a vast of delicious and rich dishes, widely recognized all over the world.

History

The weather in the peninsula played an important part in the making of this dish. The spanish, who arrived on the early stages of XVI and XVIII century, brought with themselves a set of traditions and culinary recipes completely unknown to the mexican, among these: the love for cheese.

We know that cheese decomposes easily for being dairy, but thanks to dutch’s cheese processing and high resistance to humid climate, it became popular in mayan land. It started being importe../../../../../tag/yucatan/page/2/d by the spanish_ who referred to it as __8220.css;ball of cheese” due to its sphere like shape.

There are numerous stories regarding the origin of this dish but, to certain truth, no one knows who or where was Queso Relleno invented. Nevertheless, it is believed that the dutch’s cheese “Edam” was the father to it. Later on, the cheese ball infuses to some of the world’s oldest ingredients such as: mesoamerican tomato, spanish pork and mayan kol.

How is it prepared?

Not everyone has the ability or patience to prepare one of this babies. It is served on special occasions but you can enjoy this delicacy at any yucatecan kitchen.

Its main ingredient is dutch’s famous cheese: Edam. You make a hole (whichever side you prefer) with a spoon taking out all of its filling, like you’d normally do carving a pumpkin. Make sure the wax coating is removed.

On a separate pan ground beef with chopped onions, tomatoes, onions, xcatik chili, salt and peppers, raisins, olives and capers is being cooked. After simmering for 20 minutes layers of cooked eggs are added to the filling.

Add the meat filling to the carved cheese ball and let it cook at bain marie for 35 minutes, do not exceed 180°.

Once the cheese is hardened, you can cut the portions as if were a piece of cake. You can add tomato sauce as a topping.

What makes it so special?

This dish is highly acclaimed, not only by local citizens, but by foreigns all over the world. It represents a clash of cultures as well as flavors.

This dish is infused with different types of textures and aromas; the strong flavor of the Edam cheese: ripe, pungent and salty, combined with the ground beef and soft texture of the cheese, makes heaven in your mouth possible.

How do you eat it?

It has really strong flavors so it is best enjoyed with a side of tortillas. For the brave ones, you can add drops of chile habanero.

The Sky, Cozumel

Sep 12, 2014

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Discover heaven on earth

You don’t have to wait for eternity to discover heaven. You can reach The Sky while you’re still on earth. Welcome to Cozumel Island.

This beautiful beach is located 800 meters off the Cozumel’s coast. It receives its name due to the hundreds of starfish that live in shallow waters. To get there is necessary to hop on a ferry; you can take these from Chankanaad, Muelle de la Laguna de Colombia (Colombia’s Lagoon Pier) or Palancar beach. If you are an adventurer, some of the local boaters will offer you transportation service as well as snorkel equipment for a modest price.

This marine paradise is inhabited by echinoderms, colorful fish, stingrays and sea turtles. Birds who love to fly in this area enrich the ecosystem.

It is very important to mention that if you are planning to visit this friendly-nature site, please do it so with respect. Starfish breathe through their skin capturing water’s oxygen, therefore, taking them out of the water is dangerous. Littering is unacceptable and campfires are prohibited at all times.

Don’t forget to bring the camera with you, as there will be mesmerizing sceneries you don’t want to miss. ¡You can take incredible underwater pictures!

MORE INFO:

Cost of transportation and snorkel equipment: 400 pesos/35dlls per person

Cost of ferry: from Playa Del Carmen to Cozumel: 350 pesos/ 30dlls per person.

Rent a car: between 500 and 1,000 pesos/40 and 83dlls (with credit card).

Yucatán Railroads museum

Sep 12, 2014

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A visit to the past

Long time ago, there wasn’t any other transportation method but the Railroad. As years went by this changed, drastically. Thanks to the Civil Railroad Association of Yucatán, history diffused to the southern region of México.

In this museum, we can now appreciate the cabooses, boxcars and locomotives used in the early XX century. Among these beauties you can find a 1903 manufactured piece, brought from the United States and an aerodynamic locomotive built by General Motors in 1949.

Some of these wagons were enabled as offices or used for exhibition purposes. The museum provides organized tours, and, if you’re into photography this place will rock your world. In fact, local newlyweds choose this spot for their wedding pictures due to its beautiful graphic material.

Surprise yourself! Come visit us!

Location: 43 street, between 48 and 46 Centro. (La Plancha).

Open to public: Monday to Fridays, 13:00 - 18:00 hours, free entrance.

X’Batún and Dzombakal pit

Sep 12, 2014

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An abyss of emotion…

Located in San Antonio Mulix, the water of these two sinkholes is perfect for summer, they become refreshing refugees for the suffocating heat.

In both pits you’ll be able to dive, snorkel and swim, let yourself enjoy the mystic waters of our mayan ancestors. When you’re headed to the “cenotes” you can find restaurants, as well as local marketers who offer rent equipment for: bicycles, tents and mayan cabins.

If you talk to the locals they’ll proudly share the story of how a famous mexican novela, “Abismo de Pasión”, was filmed there.

Don’t forget to bring food with you, although they are some places for you to eat, it’s advisable to bring some just in case. Of course your bathing suit, as well as your camera, should be first on the list.

Sunblock and insect repellent should be rinsed off before entering the water, this is to protect the animals natural habitat.

It is important to mention that, unfortunately, there isn’t any public transportation, some walking will be necessary to get to the pits.

Nearby places to visit: Ruta de los Conventos, Ruta Puuc, Loltún , Hacienda Yaxcopoil, Mayapán y cenotes de Cuzamá.

How to get there: Mérida-Muna road, divert in km 39. When you get to San Antonio Mulix hacienda you’ll see an old road, hop on that road for the next 2.3kilometers until you reach the entrance.

Schedule: from 7:00am to 5:00pm, daily.

San Ignacio pit

Sep 12, 2014

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A glorious and splendid mayan past

Only 20 minutes from Mérida, on the road towards Campeche, you’ll find Chocholá where San ignacio’s pit, a.k.a “Tunich Ha”, is located.

The pit’s beauty and ancestral magic has endured millions of years, making it unique. Its interior is formed by solid rock that grows on dirt and sediment making it safe, don’t worry. The interesting fact about San Ignacio is the ability to mantain the same water temperature all year round, whether is really cold or really hot, the pit’s temperature will always be 28°C.

You can also eat delicious regional dishes at restaurants located nearby. There’s also locker rooms, bathrooms, showers, bunks, a pool and green areas for you to relax.

Don’t miss out this amazing experience!

Zací pit

Sep 12, 2014

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Valladolid’s Giant

Is was our third visit to the amazing Península de Yucatán, last year we dedicated all of our time to Campeche, visiting the bulwarks and the ancient city of Calakmul, followed by Playa del Carmen and its charming 5th Avenue. I remember listening someone say that Valladolid was spectacular, but we haven’t had the opportunity…until now.

Let me start by saying, Valladolid is simply wonderful; the food, the architecture, its churches, the story behind its facade, the main park and the San Bernardino convent is all very pleasing, specially for backpackers.

The most surprising thing of all was finding a pit in the middle of the city, knowing its location, we would’ve never imagined how big it really was, we were blown away.

Nestled near the main plaza, Sultana de Oriente, Zací is one of the few opencast pits in the Península. Zací means “White hawk” in mayan, it was the name used in the prehispanic city founded in 1543, now Valladolid.

The access to the sinkhole is thru a tunnel, there is a tilled staircase and a rail that circulates de pit. This body of water has a depth of 262ft and a 45m diameter.

You can see stalagmite and stalactite formations hanging from the rocky ceiling, covering 2/3 of the pit.

During prehispanic times Zací was used for ceremonial activities as well as a water source provider, which lasted the entire XIX century. It was during the early stages of the XX century that Zací became a popular tourist attraction.

Underground streams surfaced when the roof collapsed. Birds, especially swallows, have made this pit their home.

You can enjoy a refreshing dip in the greenish but crystal clear, when close, looking waters. When you’re done swimming, visit one of the local restaurants to try some regional dishes.

Our visit to Valladolid was concluded with tremendous satisfatcion, you don’t get to see places like this elsewhere. Now we understand why this town is considered magical.