"There’s an inherent beauty in the loose construction of antojitos yucatecos covered in pale, ripped pieces of iceberg lettuce; frail pickled purple onion strands that stick to the masa, and slices of tomato slowly wilting in the tropical heat. The closest thing we have to an afternoon in a Mérida antojería is the inside table at Pico-Union’s La Flor de Yucatán on a hot day, where the only relief is cooling beads of sweat induced by eating raw habaneros. The salbutes, puffy deep-fried tortillas covered in shredded chicken boiled in recaudo rojo, served alongside a salad dressed in creamy avocado salsa prepared by the Burgos family, are simple, delicious, and just like back home." - Bill Esparza
