The Hanal Pixán is not complete if you do not taste the mucbipollo or pib, a stew that unites Yucatecan families not only at lunch or dinner time, but in some homes since its preparation.
From early on, many families meet to prepare the GDP. The very traditional ones will try to make a hole in the ground to cook the mucbipollo, others choose to take them to bakeries to cook them or bake them at home.
However, the task requires that the various family members take on some task, from cleaning the banana leaf, preparing the dough with everything it must carry, stewing the chicken, hen and/or pork, the kol; In short, everything that goes into putting together this peculiar tamale.
The prices of inputs currently stop the idea of making enough pibes for the whole family, but several decades ago it was common for several to be made as gifts to in-laws and even neighbors, who reciprocated by giving a whole one or a piece of those they had made in their homes as a way of sharing and showing off the seasoning of the main cook, usually the matriarch.
If it was baked at home, the wait used to become torture from the moment you began to smell the aroma of the kids cooking.
In many homes, the first one out went directly to the offering table, although families differ in this tradition. Some had to pray the rosary before eating it, others only left it for a little while, since there were a good number of living diners, not deceased, hanging around the altar to “steal” a little piece of this delicacy.— JOSÉ VALERIO CAAMAL BALAM
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