Frijol con Puerco comida yucateca

Besides being a traditional Yucatecan dish, it also involves a unique tradition: eating it only on Mondays. This fact took us to the beautiful city of Izamal, well known for its delicious Yucatecan cuisine, to find out more about this tradition. There are also different ways to eat it: everything in one bowl, or separately… If you want to know more about this story click here.

But for now, let’s continue…


– 1 kg of beans
– 1 kg of cubed pork
– 1 onion cut in quarters
– Epazote (a Yucatecan herb)
– Habanero chile

Chiltomate (Tomato sauce) 
– 2 roasted tomatoes
– 1 roasted garlic
– Roasted chile habanero
– Chopped cilantro

– Chopped onion
– Chopped cilantro
– Chopped radish
– Limes

Black rice
– 1 cup of rice
– 2 cups of black bean broth
– Garlic
– Salt


  1. Soak the beans in the water a day ahead of time.
  2. Chop the pork in small chunks.
  3. Place the beans, onion, and epazote in a pot and cook over medium heat.
  4. When almost soft, remove 2 cups of the broth for the rice.
  5. Add the meat to the beans and water to cover.
  6. Cook until pork is tender.
  7. Cook the rice in the bean broth with the garlic and salt.
  8. Serve with tortillas, chiltomate and accompaniments.
Foto: Habaneros Restaurante

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