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Poc Chuk “Las Mestizas”
Yucatecan
A rough shelter of tree branches under a rusted aluminum roof, this no-frills Yucatán kitchen is the kind of place that pulls tour buses and neighborhood regulars into the same plastic chairs. Poc chuc, the namesake marinated pork, goes over a wood fire until smoky and tender, eaten with chaya tortillas and habanero salsa. Mornings bring egg-stuffed tortillas cooked on a comal; afternoons lean toward bitter-orange escabeche or black chilmole soup.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Huevos encamisados
“For breakfast, try huevos encamisados — split tortillas filled with egg, cooked on a comal, and paired with salsa de chiltomate (tomato-habanero)”
Eater -
Huevos motuleños
“huevos motuleños, a dish from Motul of fried tortillas topped with fried eggs, peas, ham, fried plantains, and spicy tomato sauce”
Eater -
Escabeche
“Afternoons are for escabeche — barbecued chicken and elbow pasta in a clear broth accented by bitter orange and chiles en vinagre on the side”
Eater
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