Escabeche oriental

Escabeche Oriental is a traditional dish originating from the Yucatán Peninsula in Mexico. It is a variant of the broader escabeche culinary technique, which involves marinating and cooking food, typically fish or meat, in an acidic mixture. The oriental version of escabeche is distinguished by its unique combination of local ingredients and flavors.

History

Escabeche Oriental traces its roots back to the ancient Maya civilization, which thrived in the Yucatán Peninsula. The dish evolved over centuries, incorporating influences from other cultures, notably the Spanish, who introduced vinegar to the recipe during the Colonial period.

Ingredients and Preparation

The primary ingredient in Escabeche Oriental is either chicken or turkey, making it distinct from other escabeche dishes that typically use fish. The poultry is marinated in a mixture of bitter orange juice, garlic, and spices, then slow-cooked until tender.

The marinade, known as recado, is a blend of spices including cumin, cloves, black pepper, and oregano. The use of bitter orange juice, or Seville orange juice, is a key characteristic of the dish, providing a distinctive tangy flavor.

After marinating, the poultry is browned in a pan, then simmered with the marinade and additional ingredients such as onions, bell peppers, and habanero peppers. The result is a flavorful, tangy dish with a hint of spiciness.

Cultural Significance

Escabeche Oriental is a staple dish in Yucatán cuisine and is often served during special occasions and festivals. It represents the rich culinary heritage of the region, showcasing the unique blend of Maya and Spanish influences.

See Also

• Yucatán cuisine
• Escabeche
• Maya cuisine
• Mexican cuisine

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