Poc Chuc appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Poc chuc · Mérida
Poc chuc is thinly sliced pork loin marinated in sour orange, grilled over wood and served with pickled onion, beans, rice and a charred tomato salsa.
Poc chuc is a relatively young Yucatecan dish, popularized by Los Almendros in Ticul in the 1960s before the chain expanded to Mérida in 1972. The name combines Mayan poc (toasted) and chuc (charcoal). The technique is to marinate thin pork loin or leg slices in sour orange and salt for an hour, then grill over an extremely hot charcoal fire for under three minutes a side. Standard plates pair the pork with frijol colado bean broth, charred white onion, avocado, pickled habanero salsa and a stack of warm corn tortillas. La Chaya Maya, El Príncipe Tutul-Xiu and Los Almendros all run reference versions in Mérida.
Where to eat in Mérida:
- Los Almendros
- La Tradición
- La Chaya Maya