Teaspoon size pile of Xak

Xak


Mexico, Yucatán   -   Xak
Makes:
Effort:
Sched:
DoAhead:  		 3 T
**
4 min
Yes		 The Mayan region is the only part of Mexico where spice mixes and pastes are much used, but recipes are hardly standardized. Xak (say "chak") actually just means "stuff ground up".

3
1
1
1
1/4
2
in
t
t
t
t
t
Cinnamon stick (1)  
Peppercorns, black
Allspice berries
Cloves
Cumin seeds
Oregano, dried (2)

This recipe is fairly typical for Xak that's used mostly with chicken.

Make   -   (20 min)
  1. In a spice grinder, grind All Ingredients to powder.
  2. In a tightly sealed container away from heat and light, this will 9 months or so.
NOTES:

  1. Cinnamon:

      Mexicans insist on real Cinnamon, not the Cassia Bark that passes for cinnamon north of the border. It is easily available in markets serving a Latin American community and in many Asian markets also. For details see our Cinnamon / Cassia page.

  2. Oregano:

      Properly, this should be Mexican Oregano (Lippia graveolens), leaves of a verbina shrub that grows in the Yucatán region. This is rather hard to find even here in Los Angeles, so you may have to use regular oregano. Mexican Oregano is a bit more minty in flavor, so maybe add a little dried mint.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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