A few years ago a new restaurant specializing in the cuisine of the Yucatán opened down the street from my apartment. The last time that I was in Mexico City for the Day of the Dead I ordered a dish there that is traditional for this time of the year. It was excellent. Last week I saw the sign outside the restaurant saying that they were once again serving this Day of the Dead specialty. I told Alejandro that he had to try it. So last Sunday we went there for dinner.
A tradition of
Day of the Dead
of Mayan origin
MUCBIPOLLO
The name "mucbipollo" comes from two different languages. "Mukbil" comes from the Mayan language and means "buried". (The dish is traditionally baked in an underground oven.) "Pollo" is Spanish for chicken.
Alejandro with a "catrina" inside the restaurant
We both started our meal with "sopa de lima", a chicken soup flavored with lime that is typical of the Yucatán. We agreed that it was excellent, as good as any we have had in Mérida.
Then the waiter arrived with the "mucbilpollo".
The "mucbilpollo" is an enormous "tamal" (north of the border, we say "tamale"), filled with chicken and spices, wrapped in a banana leaf and baked.
One "mucbipollo" is plenty for two. The waited divided it into quarters
Alejandro said that I was not exaggerating. It is delicious.
For dessert we ordered flan in "cajeta" (Mexican caramel).
Usually flan is a rich but light dessert that is served in a small portion.
Well, this was the largest serving of flan that I have ever seen in a restaurant!
We left with very full tummies.
As they say in Spanish,
"Barriga llena, corazón contenta"
Full belly, happy heart
If you are ever in Mexico City for the Day of the Dead, you must try this wonderful dish. The name of the restaurant is Seis28 (that's the street number... 628). It's on Insurgentes Avenue just a couple blocks away from the World Trade Center.
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