Read All About It: Yucatecan Heat


Earlier this year, Steven followed the Barbecue Trail to the Yucatán Peninsula, summoned there by dishes with names like tikinxic and cochinita pibil, dishes that can trace their origins back to the Mayans who once ruled there.


In the current (May) issue of Bon Appétit magazine, on newsstands now, Steven recounts the highlights of his trip. Recipes for the above dishes and several more are included in the article that begins on page 182.

Pictured above is an authentic rendition of tikinxic—marinated grilled fish—Steven found in the state of Campeche. (He was gratified that the chef had a charcoal-fired grill in his kitchen.) If you can’t put your hands on a copy of the magazine, you’ll find a recipe for tikinxic on page 321 of The Barbecue Bible.