Mayan Supper Salad Recipes

MAYAN COUSCOUS

Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here's a Yucatecan version of couscous salad.

Provided by YucatanToday

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 12

Mayan Couscous image

Steps:

Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 44.8 g, Fat 10.9 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 713.3 mg, Sugar 2.5 g

Ingredients

1 cup couscous
½ teaspoon ground cumin
1 teaspoon salt, or to taste
1 ¼ cups boiling water
1 clove unpeeled garlic
1 (15 ounce) can black beans, rinsed and drained
1 cup canned whole kernel corn, drained
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste

CHEESY MAYAN MAIZE SOUP

Make and share this Cheesy Mayan Maize Soup recipe from Food.com.

Provided by Desperada

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Cheesy Mayan Maize Soup image

Steps:

Saute green peppers and onions in margarine.
Add cream cheese and stir until melted. Add Velveeta, milk and corn.
Heat until melted, stirring occasionally.
Garnish with thin strips of red pepper and cilantro.

Ingredients

1/2 cup green pepper, chopped
1/4 cup onion, chopped
2 tablespoons margarine
8 ounces cream cheese
1 lb Velveeta Mexican cheese, cubed
17 ounces cream-style corn
1 1/2 cups milk

MAYA CITRUS SALSA WITH RED SNAPPER

Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Maya Citrus Salsa With Red Snapper image

Steps:

Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chili, seeded and minced, or to taste
Salt to taste
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

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XEC JICAMA AND CITRUS SALAD FROM YUCATáN | MEXICAN RECIPES

Web Feb 8, 2016 Place all your deseeded mandarin segments in the bowl with the rest of the fruit. Now, in a smaller bowl, mix orange juice, grapefruit …
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Peel the jicama using a paring knife or by pulling the skins off and placing the knife on the top part of the jicama and pulling down the skins. Remove any excess skin with a potato peeler. Dice the jicama into small bite sizes, place in a large bowl, and squeeze half of the lime juice over it to prevent browning and add flavor. Set aside.
Peel mandarins with your hands, separate into segments. To remove the seeds, cut along the edge of the side column of the segment, as shown in the picture. Once you cut it, the seeds will come out easily. Place all your deseeded mandarin segments in the bowl with the rest of the fruit.
Now, in a smaller bowl, mix orange juice, grapefruit juice, the rest of the lime juice, ground pepper, cilantro, and salt. Mix well and pour over fruit. Gently stir everything. You can refrigerate this salad for a couple of hours to allow the flavors to blend, or you can eat it immediately.

Mayan Supper Salad Recipes

MAYAN COUSCOUS

CHEESY MAYAN MAIZE SOUP

Make and share this Cheesy Mayan Maize Soup recipe from Food.com.

MAYA CITRUS SALSA WITH RED SNAPPER

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