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, where it originated. The escabeche uses toasted whole spices (allspice, oregano, cumin, cloves) and an acidic citrus stock from Yucatán sour orange, a Mayan technique softened by Spanish contact. The turkey is roasted whole, then served in clay bowls of broth with the escabeche and a stack of charcoal-grilled red onions; sides are pickled habanero, lime wedges and warm corn tortillas. Restaurante Kinich in Izamal and Yerba Buena del Sisal in Mérida run authoritative versions; the dish anchors Valladolid's Sunday market lunch.

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Make it at home

Serves 62 hrIntermediate

Ingredients

  • 1.2 kg turkey thigh and breast, bone in
  • 2L chicken or turkey broth
  • 2 white onions, sliced
  • 8 garlic cloves, whole
  • 200 ml sour orange juice
  • 1 tbsp whole allspice, toasted
  • 1 tbsp cumin seeds, toasted
  • 2 tbsp dried Mexican oregano, toasted
  • 1 tsp black peppercorns, toasted
  • Salt to taste
  • Corn tortillas to serve

Method

  1. Toast all whole spices in a dry pan until fragrant, 90 seconds. Grind in a mortar.
  2. Char one onion and the garlic on a comal until blackened. This is fundamental to the dish.
  3. Place turkey, charred onion, garlic, ground spices, sour orange and broth in a heavy pot.
  4. Simmer covered 1.5 hours until turkey is tender and pulling off the bone.
  5. Adjust salt. Remove turkey, slice or shred, return to the broth.
  6. Float fresh sliced onion on top for service.
  7. Serve each portion with a generous ladle of the spiced broth and warm corn tortillas.

Editor tip. The toasted-spice technique is non-negotiable; raw allspice and cumin give a flat dish.

Common allergens: Turkey, Gluten.