I crude and faulty translation but fun.
HEAVENLY YUCATECAN FOOD
I believe that one of the things by which Yucatecos are famous (aside from the big head) is by our food, so greasy, so elaborated, so condimented, so heavy… but so exquisite!
It is a fact that the Mexican food and, in this case, the yucatecan, became rich after the arrival of the Spaniards to our land. Originally the basic Mayan staples of the era were maize, beans, Chile, pumpkin, and the meats that were consumed were of guajolotes (turkey) and dogs. They never used fats or oils, they did not know the frituras (fried snacks), and they took its food solely raw, roasted or cooked (we must blame the obesity on Hernán Cortes). Bernal Diaz tells us in its "True History of the Conquest" about Cortez: “Pigs had arrived for him ” for a banquet to celebrate with his captains one of his victories. With this and that one went creating the mestization gastronomical in which the monks - franciscans, Dominican, Agustins, Carmelites, etc. were very important also, cultivating their vegetables and orchards Mexican and the Spanish. But ahead, the Yucatan Peninsula was considered a land of difficult access and very distant from the rest of Mexico, reason why it was relatively isolated from the rest of the country, but united by its ports with Europe, specially France, New Orleans and Cuba, and the yucatecos were influenced in many aspects by these places, including their food. Definitively there is nothing like enjoying an exquisite cochinita pibil (buried of course, as “the pibil” term indicates it), a rellenito negro, salbutes, the panuchos, a stuffed cheese and infinity of meals more, but, please, cooked by yucatecos, because there are such inventions that…
Taken from:
http://www.laxtabay.com/comidayucateca.htm
Buen Provecho