PIB

As most of the people now, Mexico is rich in variety, colours and flavours and when we talk about the kitchen is not the exception. This time we're going to focus in the southwest of Mexico. The Yucatán peninsula. 

The day of the death is one of the most important festivities in the whole country and each state has its own dishes, and here in the peninsula the main dish in November is the Pibipollo or Mukbipollo.

This kind of tamal is made at begginings of november in something we call dia de muertos.

This tamal is made of dough, tomato, pepper,nail, epazote, chile. Then we wrapit with banana  leaves and it is placed under the earth, this process is called “pib” and it means “dig something”- this particular tamal is really big.

Like three sites than standard.

We make this tamal in a date called “finados” where we remember our fathers, mothers, brothers, and sisters. This date is 1 st and 2nd november every year.

This pibi pollo is generally made all the women in the house with all the ingredients that has been told before and we usually make one among all the normal ones.

To cook bipipollo is dig it under earth in a place called pib.

That is generally made of 3 or 4 meters of Depth.

first we put wood, then stones, and above earth to form an oven, and in the final part leaves of banana. so that it is ready it is necessary to leave cooking for 4 or 5 hours.

Autores:

Paula Fernanda Benitez Sosa

Ángel Leandro Cab Pech

Jocelyn Leal Martínez

Gerardo loria azueta