Pancho Maíz ★ 4.6
Pancho Maíz on Parque de la Mejorada in Mérida is chef Xóchitl Valdés's native-corn antojería, Bib Gourmand and 2026 Michelin Young Chef Award winner.
Signature: Native corn antojitos, Tlacoyos, Nixtamalized masa
History
Mucbipollo is the central food of Hanal Pixán, the Yucatán Day of the Dead (October 31 to November 2). The Maya word 'muc' means to bury; 'bil' is the verb to cook in the ground. Communities buried the pib oven on the day, fed it from above, and revealed the tamal as a feast for both living and dead. The tradition continues every Hanal Pixán in Mérida.
Common allergens: Pork, Poultry
Make it at home
Ingredients
- 500g masa harina
- 300 ml lard or vegetable shortening
- 500 ml warm chicken broth
- 1 tbsp salt
- 1 whole chicken (1.5 kg), cut into 8 pieces
- 500g pork shoulder, in chunks
- 150g achiote paste
- 200 ml sour orange juice
- 4 garlic cloves
- 1 tbsp oregano
- 1 onion, sliced
- Banana leaves, passed over a flame to soften
Method
- Mix achiote paste with sour orange juice, garlic and oregano. Marinate chicken and pork in this paste 2 hours.
- Brown the chicken and pork lightly in a pan, then simmer in 500 ml broth for 30 minutes until tender but not falling apart.
- Mix masa harina with lard and warm broth until you have a thick, spreadable dough. Season with salt.
- Line a deep oven dish or Dutch oven with overlapping banana leaves (8 leaves work).
- Spread half the masa dough across the bottom of the leaves.
- Arrange chicken and pork over the dough, pour over the cooking liquid, sprinkle with sliced onion.
- Top with remaining masa to fully cover the filling.
- Fold banana leaves up over the top and tie with string. Cover dish tightly.
- Bake at 180°C (350°F) for 1.5 hours.
- Rest 15 minutes before opening. Serve in the banana-leaf parcel.
Tip from the editors. If banana leaves aren't available, double-wrap with parchment paper plus foil; you lose some aroma but the dish still works.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat mucbipollo (pib de pollo)
Mucbipollo (Pib de pollo) in Mérida
Manjar Blanco ★ 4.4
Manjar Blanco on Mérida's Calle 47 corridor near Paseo de Montejo runs cochinita pibil and queso relleno (Netflix Taco Chronicles featured) lunch only.
Signature: Cochinita pibil tacos, Queso relleno negro, Pavo en escabeche
La Chaya Maya ★ 4.4
La Chaya Maya on Santa Lucía in Mérida pours tortillas on a clay comal in the dining room and runs sopa de lima, poc chuc and panuchos seven days a week.
Signature: Sopa de lima, Poc chuc, Papadzules, Cochinita pibil
More cities are in research. Want mucbipollo (pib de pollo) covered somewhere specific? Tell us where you want to eat.