Pavo en escabeche oriental is Yucatecan turkey simmered in toasted-spice broth with onion, garlic and bitter orange, served with the broth poured over and corn tortillas alongside.

The dish is one of the oldest Yucatecan turkey preparations, named for the 'eastern' (oriental) Yucatán towns of Valladolid and Tizimín. The escabeche uses toasted whole spices (allspice, oregano, cumin) and acidic citrus stock, a Mayan technique softened by Spanish contact.

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