Manjar Blanco

3rdarm rick bayless frontera grill staff trip xoco yucatan merida maya uxmal cochinita pibil poc chuc arthur mullen manager

Miriam Peraza welcomed our group with open arms for breakfast on the last day of our trip to the Yucatan. First thing at the table was a smoothie of chaya, to give us the good energy. Panuchos and motulenos arrived shortly thereafter. I have never had huevos motulenos as good as this, and Miriam went the extra mile to give us the background of the dish.

3rdarm rick bayless frontera grill staff trip xoco yucatan merida maya uxmal cochinita pibil poc chuc arthur mullen manager

Miriam went above and beyond making us a brasso de reina (“arm of the queen,”) a giant tamal traditional cooked buried under coal and earth. It was unreal. Chef Rick met with the local press and announced that the next season of Mexico: One Plate at a Time will be focused entirely on the cuisine of the Yucatan, and will begin filming in 2016.

3rdarm rick bayless frontera grill staff trip xoco yucatan merida maya uxmal cochinita pibil poc chuc arthur mullen manager

I had to read about it on the internet later on: at that moment all I cared about was Chef Miriam’s delicious breakfast!

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