Yucatán cooking is unique. One specialty (Yucateca) offers seafood or meat flavored with a spicy, but not hot, anchiote paste. Another, pibil, features meat marinated in a rich sauce, then steam-baked in an earthen pit.
Despite having a habanero pepper 20 times hotter than the jalapeño of northern Mexico, Yucatecans prefer their heat on the side, rather than cooked into the food.
DID YOU KNOW? Mexican waitstaff consider it rude to bring your bill before you ask for it, so be sure to say 'la cuenta, por favor' in plenty of time.
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