Yucatán

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Introduction

After the Spanish conquest began in Yucatan an important cultural fusion1, who in the culinary gave rise to two culinary currents,a purely Spanish, only modified by local ingredients, and another maya that it retained its traditional elements but that it received European influence.
The Yucatecan cuisine is a fusion of twocultures, the maya and the Hispanic.
In Yucatán was the first place in the American continent where pork, here the presence of the Cochinita Pibil was tested in 1492.
No doubt the Cochinita Pibil is amixed dish, although its origin is in pre-Hispanic.

Influence

Mexico is a country whose climatic range has led to a huge variety of gastronomic elements and others brought during the conquestwhich adapted quickly. The cochinita pibil is an example of pre-Hispanic dish enriched with the brought spices from the old continent, but above all is a sign of the complexity of the Yucatecan cuisineand the variety of products used in a same dish.
Time line

Yucatan

Yucatan has an area of 43,380 km2, which represents 2.0% of the surface of the country.

Close

Yucatan bordered on theNorth by the Gulf of Mexico; to the East with Quintana Roo; to the South with Quintana Roo and Campeche; to the West with the Gulf of Mexico and Campeche.

Orography

In the State of Yucatan, thefloor is flat, only has a few small hills that begin from the State of Campeche, penetrate to the Yucatan, continue to the West and South and end up in the State of Quintana Roo. They are known as CerroBenito Juárez 210 meters above sea level. Sierrita or cord Puc 150msnm.

Hydrography

The State lacks (rivers, Lakes) surface water bodies due to the type of rocks on the surface; on the otherhand, has a network of underground currents that manifest the length and width of the State geography in caves and waterholes called cenotes and that, at the level of the water table mantle, are...