I-Yucatecan gastronomy inobuntu obungaqondakali, ngoba iqukethe izindlela zokupheka, inhlanganisela nezindlela zokuzilungiselela zangempela, ngaphandle kwezimpande zayo zangaphambi kweSpanishi neSpain, ezifake kakhulu izakhi zaseFrance nezama-Arabhu.
Phakathi kwezimanga ze-gastronomic zeYucatan kukhona ukugcwaliswa okumnyama (kepha, ngoMayan), okuyinyama yengulube egayiwe enongwe ngamakha athosiwe, kusoso omnyama wesilili, kanye ne-cochinita pibil , esinye sezitsha ze-Yucatecan ezingadliwayo, esenziwe ngenyama yengulube ene-achiote futhi efakwe ujusi omuncu omuncu, ogoqwe ngamaqabunga kabhanana futhi aphekwe ngokubhaka ngaphansi komhlaba; Kuphakwa ngobhontshisi omnyama obukhulu, u-anyanisi obomvu, ama-tortilla ne-habanero pepper sauce.
Kuthiwa nge-poc-chuc ukuthi cishe iphethwe yisifunda saseTicul, futhi iqiniso ukuthi kufanele uye lapho, noma futhi naseManí, ukuzwa okuyiqiniso, okwenziwa ngemicu yengulube.
Kwezinye izindawo zaseYucatán, inyamazane isadliwa, ilungiselelwe nge-achiote. Kumele futhi sisho izinhlobo ezahlukahlukene zokuthakazelisa, njengama-panuchos, ama-papadzule, ama-salbute, ama-codzitos, ama-tamales, ama-polcan kanye nengalo yendlovukazi, kanye nezitishi eziningi, njenge-escabeche, ubhontshisi omnandi onengulube, amaqanda e-Motuleño, i-muc i-bil pollo, ewuhlobo lwe-tamale enkulu enezicucu zenkukhu nengulube; ukugcwaliswa kwabantu abamnyama, ukugcwaliswa kwabamhlophe nohlu olude lwezibiliboco obekungeke kwenzeke ukubuyekeza.
