One of the most important delicacies of Mayan gastronomy is the black filling, a dish that, due to its characteristic color, arouses the curiosity of anyone who sees it for the first time. The black filling is a gastronomic reference with a long tradition, which can only be found in the Yucatan Peninsula and should be tried at least once in your life.

 


Relleno Negro in La Habichuela

 

Considered by many as the Mole Maya, this dish may have different variants, it can be spicier, have a more complex texture or even have a wide range of flavors. This is because there are many ways to prepare Relleno Negro (such as Mole), normally these processes and recipes are passed down from generation to generation, turning each Relleno Negro into a unique experience.

 

Its arduous preparation process is the main responsible for the many variants and complexity of this dish. Making a Relleno Negro from scratch takes several days, a wide variety of ingredients, and a little help. This dish is made up of two fundamental parts, which are the protagonists on the plate and the first thing that comes into view.

 

The first is the Recado Negro, this ingredient is essential for the preparation of the Relleno Negro. This is a paste created from the mixture and roasting of chili peppers, seasonings and other ingredients that are responsible for its unique color, aromas and unique flavors. Fortunately, this does not always have to be created from scratch, in the region there are several places where it can be purchased, it is just a matter of choosing your favorite.

 

Another of the important parts of Relleno Negro is the variety of main meats that go on the plate, they are normally a mixture of turkey, chicken, pork or the "bud". The "bud" is a kind of ground turkey or pork meatballs that is usually stuffed with hard-boiled egg.

 

The Traditional Relleno Negro Recipe

 

Its traditional recipe includes a ritual where it is cooked underground, creating a natural oven, where it will be for several hours to concentrate flavors and to tenderize the meat. The selection of meats of our ancestors were what they had available, and later for the times of the Spanish Intervention, they were prepared with pork and chicken from Castilla.

 

 

This unique dish is currently used for very special occasions such as weddings, but in the past it was prepared for a very important occasion in the Mayan culture called the "Hanal Pixan". This occasion lasted from October 31 to November 2, being the Mayan predecessor of the day of the dead, where the souls "receive permission" to visit their relatives.

 

 

In La Habichuela, we have made an effort to honor the Mayan Culture and its gastronomy, so that people from all over the world can taste the most representative dishes of the region and Yucatecan cuisine such as Lime Soup, Cochinita Pibil and the famous Café Maya (created in La Habichuela). Don´t miss the opportunity to try such an exquisite dish and learn more about the history of our ancestors.