Originally Posted by buckytom
dawg, how are mayan and yucatan styles differentiated? i'm not sure about their food history, but culturally they are one in the same.
i've hiked from cancun proper, to xel ha, to chichen itza, and from what i learned it was all mayan.
BT, one of our favorite restaurants on Cozumel, and the oldest, Casa Denis, serves them this way: Yucatan is minced pork chop, served on softshells with pickled onions, beans and other condiments. What they call the Mayan pork taco is, as far as I can tell, Cochinita pibil, long-cooked pork that's shredded and served with condiments. Any of the other taquerias and places back in the 'hood also have their various recipes and styles.
What a fantastic experience to have traveled so much of the mainland and to have sampled all of the cuisine, I'm envious!
However, I have no intention of trying eyeball or brain tacos (which are also offered at various places....)