Unleash the Pib-Making Pro Inside You

As we approach the season of the much-anticipated Yucatecan dish – the traditional pib, it's the perfect time to learn how to prepare it. You can join a master class titled "Let's make pib" with renowned chef David Luna, an expert in Mexican cuisine. The class will be held at the Gastronomic Institute of Merida on the 26th of this month, with two sessions – one at 9 am and another at 6 pm.

During a recent visit to the Gastronomic Institute, Chef Luna shared his enthusiasm for the upcoming class. He said, "We will delve into the history of the pib, discuss the art of burying the mucbipollo, and share stories from my grandmother who was a native of Progreso." He recalled his grandmother's unique way of preparing the pib for her large family of 14 children and 47 grandchildren, each one personalized with different ingredients.

Chef Luna is eager to share these stories and his expertise with those who join the class. He promises a fun and engaging session where participants will learn to cook delicious mucbipollos. He also plans to share the secrets of making a perfect pib. As a purist chef, Luna will stick to the traditional recipe. He believes that while innovation is important, it's equally crucial to honor the roots of a dish.

He said, "A traditional dish should be prepared as it is because it shows the respect we have for our ancestors and culture. That's why I like to respect each one of them." He plans to demonstrate various ways to prepare pibs, using different ingredients. However, the basic structure will remain the same – using nixtamalized dough, and filling it with traditional cabbage and habanero chili. Some will have limestone beans, some will be made with pork, and some with chicken, but all will stay true to the traditional recipe.