{"id":54665,"date":"2021-12-15T19:04:09","date_gmt":"2021-12-15T19:04:09","guid":{"rendered":"https:\/\/yucatantravel.epconsulting.mx\/flavor\/116-pulpo-chamusqueado-al-fogon\/"},"modified":"2024-02-22T14:09:07","modified_gmt":"2024-02-22T14:09:07","slug":"116-charred-octopus-cooked-over-open-flames","status":"publish","type":"flavors","link":"https:\/\/yucatantravel.epconsulting.mx\/en\/flavor\/116-charred-octopus-cooked-over-open-flames\/","title":{"rendered":"No. 116 Charred Octopus Cooked Over Open Flames"},"content":{"rendered":"

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Valerio's restaurant, located in the El Cuyo port and focused on selling seafood on its menu, offers a house dish called \"pulpo chamusqueado\" which is prepared with regional ingredients from Yucat\u00e1n. The octopus is marinated with achiote, bitter orange, oregano, garlic, and fine herbs. After being seared on the grill to seal the marinade, it is introduced to the open flame of the stove to char the octopus, hence the name of the dish. The consistency obtained with this technique is semi-crispy, served on a bed of rice and accompanied by vegetables. If you want to try an alternative dish with Yucatecan flavours, this is an excellent option for lunchtime.<\/p>

Details of interest:<\/h4>

Includes: Variety of food and drinks on the menu.
Recommendations for tourists: Request a table inside the restaurant or on the rooftop bar.
Minimum\/maximum capacity: 1 person \/ 32 people.
Payment methods: Cash and credit cards.
Recommended for: Families and couples.
Contact:<\/strong>\u00a0Facebook<\/a>, TripAdvisor<\/a>.
<\/strong>Email:<\/strong> facturas.valerios@outlook.com<\/p><\/div><\/div>\n\n\t<\/div>\n<\/section>

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Regions<\/h6>\t<\/div><\/div><\/div>\n\n
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\n \n <\/i>\n Mayan Port <\/a> <\/div>\n<\/div><\/div>\n\n\t<\/div>\n<\/section><\/p>\n","protected":false},"excerpt":{"rendered":"

Valerio’s restaurant, located in the El Cuyo port and focused on selling seafood on its menu, offers a house dish called “pulpo chamusqueado” which is prepared with regional ingredients from Yucat\u00e1n. The octopus is marinated with achiote, bitter orange, oregano, garlic, and fine herbs. After being seared on the grill to seal the marinade, it […]<\/p>\n","protected":false},"featured_media":33376,"template":"","class_list":["post-54665","flavors","type-flavors","status-publish","has-post-thumbnail","hentry","flav-category-mayan-port","flav-regions-mayan-port","flav-cocina-contemporary-flavours"],"yoast_head":"\n365 Flavors of Yucat\u00e1n - No. 116 Charred Octopus Cooked Over Open Flames<\/title>\n<meta name=\"description\" content=\"Valerio's restaurant, located in the El Cuyo port and focused on selling seafood on its menu, offers a house dish called "pulpo chamusqueado"...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/yucatantravel.epconsulting.mx\/sabores\/116-pulpo-chamusqueado-al-fogon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"365 Flavors of Yucat\u00e1n - 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