The juices, andouillette-like, burst through the caul fat, caught by the roasted kohlrabi and carrot mash, lifted by the pickled onion and butternut relish on the side.

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Be sure to try pescado Yucatn (whole grilled trout rubbed with achiote-chile paste and citrus, topped with pickled red-onion escabeche), and puerco adobo (pork tenderloin marinated with guajillo chile rub, served with fruit salsa).

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It has the consistency of a very thick soup and is scooped up with hot pita bread, raw onion and pickled cucumbers.

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