No. 200 Queso relleno negro (Black Stuffed Cheese)

Queso relleno negro, or black stuffed cheese, originated 65 years ago thanks to Doña Antonia Buenfil, who cooked it to sell at her eatery. She shared the recipe with her daughter, traditional cook Mirna Gorocica, who continues to offer this dish to visitors in Tekax. For queso relleno negro, a ball of cheese is hollowed out and filled with marinated ground pork seasoned with handmade recado negro (black seasoning), prepared in Mirna's kitchen. Recado negro is made with dried chili peppers, toasted over medium heat, and mixed with spices to add flavor. The stuffed cheese is then wrapped in banana leaves, tied, and cooked along with the turkey. The broth is prepared with ground handmade recado for enhanced flavour. Once the turkey and cheese are cooked, they are removed from the pot, and the k'ool negro is made with the broth. Flour and the same recado negro are added, blended, and cooked until obtaining a thick consistency. The tomato sauce that accompanies it is made with tomato slices, sweet chilli pepper, and cat chilli pepper. Raisins, olives, and thinly sliced onions are added, along with lard, and cooked. To serve, k'ool is placed on a plate, two slices of cheese, shredded turkey meat, and tomato sauce, creating an enticing presentation. Visit Tekax and try this delicious dish at Mirna's kitchen!

Details of interest:

Includes: Traditional Yucatecan food and use of facilities.
Recommendations for tourists: Bring cash.
Minimum/maximum capacity: 1 person / 50 people.
Payment methods: Cash.
Recommended for: Families, couples, and individuals with disabilities.
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