Ranked by TableJourney editorial score.
Relleno negro is a black Yucatecan stew of turkey and pork in recado negro, a paste of charred dried chiles, with a pork forcemeat and hard-boiled egg cooked into the dark broth.
Relleno negro is a hot dish of the Yucatán Peninsula made with turkey and pork, a sofrito and a paste of burnt dried chiles called chilmole or recado negro, which gives the dish its name and colour. In Yucatec Maya it is boox but': boox, black, and but', the stuffing of ground pork mixed with hard-boiled egg. The original recipe adds tomato, achiote, pepper, clove, cumin, oregano, epazote and garlic. It is traditionally cooked in November for Janal Pixán, the Maya day of the dead. In Cancún, El Tatich serves it on Sundays, and it appears at the Mercado 23 fondas.
2 editor picks for Relleno negro in Cancún, ranked by editorial score. All Cancún signature dishes · Relleno negro across every city.
Also in: Mérida.
Mercado 23 fondas are the lunch counters of the Mercado Javier Rojo Gómez in downtown Cancún, cooking cochinita pibil, salbutes, papadzules and relleno negro.
OrderCochinita pibil tacos or a plate of salbutes, then papadzules or relleno negro if the fonda has them.
TipGo between 08:00 and 11:00, when the best food is served; the market slows down by 14:00. Bring small peso notes.
El Tatich, beside Walmart Gran Plaza in Cancún, sells cochinita pibil and oven-roast lechón as tacos and tortas, with relleno negro on Sundays.
OrderTacos or a torta of cochinita pibil or lechón al horno, and relleno negro on Sundays.
TipTables close at 15:30 (takeaway to 16:00) or when the cochinita and lechón run out; there are no other branches.
Relleno negro makes more sense with someone from Cancún explaining it. These are the classes and tours we have checked, with booking links.
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