Cooking in the Yucatán Published Jul 30, 2012 8:00 AM Travel SHARE Transita Varguez Pacheco has been a live-in cook in Mexico’s Yucatan Peninsula for more than 50 years. Mauricio Velazquez de Leon describes cooking with her in his story Queen of the Yucatan »_Transita Varguez Pacheco feeding scraps of lettuce to the turkeys that live in the yard of the 18th-century hacienda near Merida where she works. James Oseland At the central market in Merida, Transita Varguez Pacheco selects tomatoes for lunch. James Oseland Bags of Yucatecan seasoning pastes, called recados, for sale at the central market in Merida. James Oseland Transita Varguez Pacheco in her employer’s kitchen. James Oseland Clockwise from bottom right: Transita Varguez Pacheco, her sister Ernestina, granddaughter Azul, friend Angelica, and employer Margarita “Wiggie” Andrews, peel and chop chayotes for a cold chayote soup. James Oseland Transita Varguez Pacheco’s granddaughter Azul grills chicken over a coal fire for pollo en escabeche oriental, a Yucatecan-style chicken and onion stew. James Oseland Transita Varguez Pacheco (right) and her employer, Margarita “Wiggie” Andrews. James Oseland Transita Varguez Pacheco deseeding a papaya for dessert. James Oseland MORE TO READ RELATED 9 Amazing American LGBTQ Bars, Clubs, and Restaurants The pandemic walloped queer-owned businesses the country over, but those that persevered are roaring back—just in time for Pride Month. READ NOW RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie.