Poc chuc

Poc Chuc is a traditional Mayan dish from the Yucatán Peninsula. The dish is a type of grilled meat, typically pork, that is marinated in citrus juices and served with pickled onions and other accompaniments.

History

Poc Chuc has its roots in the ancient Mayan civilization, where it was a common meal among the indigenous people of the Yucatán Peninsula. The dish has evolved over time, incorporating influences from other cultures, but it remains a staple of Yucatán cuisine.

Preparation

The preparation of Poc Chuc involves marinating pork in a mixture of citrus juices, typically orange and lime, along with salt and spices. The meat is then grilled over an open flame, which imparts a smoky flavor. The dish is traditionally served with pickled onions, tomatoes, and a spicy habanero sauce.

Variations

While pork is the most common meat used in Poc Chuc, variations of the dish can also be made with chicken or beef. Some versions may also include additional ingredients, such as avocado or black beans.

Cultural Significance

Poc Chuc is not only a popular dish in the Yucatán Peninsula, but it is also enjoyed throughout Mexico and in other countries with a significant Mexican population. The dish is often served at celebrations and family gatherings, and it is a common feature on the menus of Mexican restaurants worldwide.

See Also

• Cochinita Pibil
• Yucatecan cuisine
• Mexican cuisine