píib
Sign in to saveAlso known as pib, Mayan oven
thumb|280x280px|Burying the pibipollos, in Campeche. thumb|408x408px|Chachak waaj (pibil tamale) fresh out of the piib for Hanal Pixan (Mayan Day of the Dead) Pib (in Spanish) or píib (in Yucatec Maya, pronounced or ), is a typical earth oven of the Yucatán peninsula, in Mexico. This technique probably has a pre-Hispanic origin. It consists of digging a hole, lighting a stove with firewood and stones, and cooking the food (traditionally pork or chicken) over low heat, all covered with more soil. Today, many people in Mexico believe that "pib" refers to tamales cooked in the earth oven (called
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11 sectionsContents
- Etymology
- History
- Technique
- Size and shape
- Preparation
- Cooking
- Associated rites
- See also
- References
- Bibliography
- External links
thumb|280x280px|Burying the pibipollos, in Campeche. thumb|408x408px|Chachak waaj (pibil tamale) fresh out of the piib for Hanal Pixan (Mayan Day of the Dead) Pib (in Spanish) or píib (in Yucatec Maya, pronounced or ), is a typical earth oven of the Yucatán peninsula, in Mexico. This technique probably has a pre-Hispanic origin. It consists of digging a hole, lighting a stove with firewood and stones, and cooking the food (traditionally pork or chicken) over low heat, all covered with more soil. Today, many people in Mexico believe that "pib" refers to tamales cooked in the earth oven (called chachak waaj in Mayan) and not to the oven itself. This confusion is quite widespread.
A piib oven can feed up to forty people, so it is typical to prepare it during local festivities. For example, in Kantunilkín, the municipal seat of Lázaro Cárdenas, the piib is prepared for December 8, the day of the Immaculate Conception, the patron saint of the town. Relleno negro is also made for Hanal Pixan, as well as torteado or vaporcito tamales.