YAXUNAH FOOD TOUR FIELD GUIDE
In the Pib: Cochinita Pibil, Tortillas and Family Kitchens of Yaxunah
A 2.5-hour, hands-on cooking encounter with Chef Rosalia Chay that lets you learn tortillas, watch a buried 'pib' being opened, and share Cochinita Pibil and Relleno Negro in a Mayan jungle home.
In the Pib: Cochinita Pibil, Tortillas and Family Kitchens of Yaxunah.
Set in the jungle-fringed community of Yaxunah, this intimate culinary visit with Chef Rosalia Chay and her family focuses on traditional Mayan techniques: making tortillas by hand, cooking in a buried oven—or pib—and tasting the region’s signature slow-roasted Cochinita Pibil and Relleno Negro. The home-based format makes the experience as much about family and memory as it is about food.
Highlights
Outing Highlights
Cochinita Pibil and Relleno Negro
Taste two classic Yucatecan dishes prepared by Chef Rosalia—slow-roasted cochinita pulled from the pib and the smoky Relleno Negro—served in a home setting where recipes and technique are shared up close.
Witness the Pib (buried oven) in action
Observe the traditional pib method: the pit-cooking technique central to the experience, including the unburying of the cochinita and the slow-roast ritual that defines the flavors.
A personal visit in a Mayan home
The visit is hosted by Chef Rosalia and her family in their jungle home—an intimate, hosted meal where you meet and interact with family members while learning to make tortillas and sharing lunch.
What the day feels like
What the afternoon feels like
Over roughly two and a half hours you are welcomed into Chef Rosalia’s home, guided through a hands-on tortilla session, invited to witness the pib being opened, and then sit down with the family for a home-cooked lunch. The emphasis is teaching and connection—culinary technique presented as lived tradition rather than a staged demo.
THE FLAVOR
Cochinita Pibil and Relleno Negro
Taste two classic Yucatecan dishes prepared by Chef Rosalia—slow-roasted cochinita pulled from the pib and the smoky Relleno Negro—served in a home setting where recipes and technique are shared up close.
THE METHOD
Witness the Pib (buried oven) in action
Observe the traditional pib method: the pit-cooking technique central to the experience, including the unburying of the cochinita and the slow-roast ritual that defines the flavors.
THE HOST
A personal visit in a Mayan home
The visit is hosted by Chef Rosalia and her family in their jungle home—an intimate, hosted meal where you meet and interact with family members while learning to make tortillas and sharing lunch.
Suitability
Who it's for
Who this experience suits—and who it excludes.
Practical planner
Details to review before reserving
The experience lasts approximately 2 hours 30 minutes.
Meeting location is in Yaxunah, Yucatán, approximately 25 minutes from Chichen Itza; transportation to the meeting point is not included.
Included: greeting and hosting by Chef Rosalia, the tortilla experience, witnessing the unburying of cochinita, lunch at Rosalia’s home, and an English-speaking culinary guide.
Not included: transportation to the meeting point and tips.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long does the BBQ and Cochinita Pibil Experience last?
The experience runs about 2 hours 30 minutes.
Where is the meeting point?
The meeting point is in Yaxunah, Yucatán—about a 25-minute drive from Chichen Itza.
Is transportation to the site provided?
No. Transportation to the meeting point is not included in the experience.
What is included in the tour?
Included are greeting and hosting by Chef Rosalia, the tortilla experience, witnessing the cochinita unburying, lunch at Rosalia’s home, and an English-speaking culinary guide.
Is there an age restriction?
Yes. Participants must be at least 14 years old to join this experience.
Are tips included?
No. Tips are not included and are left to the discretion of participants.