Also known as pibipollo, mukbil chicken, and pib, according to Blog Xcaret, mucbipollo resembles an oversized corn tamale. It's traditionally stuffed with tomatoes, red peppers, onion, seasonings, and chicken then cooked in a pib, or underground oven. According to Na'atik, pib is an ancient cooking method used by pre-Hispanic Mayans. In short, food is cooked in a rock-lined earthen pit that's been preheated by burning kindling until it's reduced to embers. Muk means "to bury" and bil means "to stir or mix" (via Women's Wear Daily).
While the tradition of pib-cooked mucbipollo remains strong in Yucatan, it has diminished as people of Mayan descent leave the peninsula to pursue careers in urban centers. Sergio Zárate, executive chef at Grand Fiesta Americana Coral Beach Cancún, is making an effort to preserve traditions associated with Hanal Pixán by introducing guests from around the world to mucbipollo. "With all this globalization and all these people coming from small towns and living in bigger cities ... It's like they're losing touch with tradition, which is, in my opinion, what we have. It's our roots," Zárate told Women's Wear Daily. Because the sandy shores of Cancun aren't ideal for pib-style cooking, Zárate developed a recipe that recreates the essence of mucbipollo, but is cooked in a traditional oven. Women's Wear Daily reports his colleagues in the kitchen would prefer to prepare the Hanal Pixán dish using traditional methods. But the revised preparation works, and it's just in time for Hanal Pixán.
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October 29, 2022 at 05:02AM
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The Traditional Yucatan Dish That's Buried Before Being Served On Hanal Pixán - Tasting Table
"traditional" - Google News
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