En la Cocina con Casa del Diezmo

By Jade Arroyo

La Casa del Diezmo is a restaurant that offers a delicious and ancient gastronomy: Yucatecan food. The menu features a variety of dishes rich in flavors and textures that originated with the Mayan culture.

Located in a beautiful house, the restaurant’s name evokes the building’s history: it used to be the tithe collection house for the church.

The person who has breathed life into the place and designed the menu is Ana Mari Irabién, a woman who loves the flavors of her homeland and wants to share them with the world. With the help of chef Susana Olvera, they both cook up these tempting treats.

When you look at all the beautiful details and taste the explosion of  flavor in every bite, you realize that La Casa del Diezmo is a labor of love. Located at Jesús 36, Casa del Diezmo is open from 8am to 8pm. Close on Wednesdays.

Turkey in black recado sauce
12 servings

6 turkey breasts
1 cup of black recado (chilie paste)
2 bunches of epazote
3 x’catik chilies  (yellow chili from Yucatán)
4 tomatoes
5 tomatillos
2 onions
3 tablespoons flour


2 cups of chopped pork
2 cups of chopped beef
1 onion
1 green bell pepper
16 boiled eggs
2 raw eggs
½ cup of black recado
A few epazote leaves
4 cloves of garlic
Maggi seasoning
Salt and pepper


From each turkey breast you get two servings, so slice them in half. Put the turkey in a pan and thin the black recado with 8 cups of water and pour it over the turkey, along with the epazote and salt and cook for two hours on a low flame. Fry the chopped chili x’catik, the tomatoes, tomatillos and the sliced onions, then add them it to the broth. Mix the flour with a little water and add it to the broth to thicken it. Cook for 10 more minutes.

Stuffed meat, or Black But:
Blend the pork and beef along with the chopped onion and garlic and season with salt, pepper, garlic and Maggi seasoning. Add the raw eggs one by one and the black recado, blending until it is smooth. Add the boiled egg whites chopped and the epazote leaves, also finely chopped. Divide the meat mixture into four parts and press into into a rectangular shape then fill it with chopped boiled egg yolks and roll it up in a sausage shape. Wrap these rolls in thin cotton canvas tightly and cook them in the turkey broth for around one hour. Serve the meat sliced, with black recado sauce and the turkey sliced like fajitas.

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