Escabeche oriental, is a dish of the cuisine of Yucatan, Mexico. It is called oriental (eastern), because it is dish of the east of Yucatán, specifically the city of Valladolid. It is prepared with turkey or chicken, which was marinated in a mixture of coriander leaves, salt, pepper, cumin, cloves, cinnamon, vinegar and garlic. The chicken is boiled in water with onion strips and sour orange juice. Then, the cooked meat is fried in butter or oil with garlic, oregano and salt. The poultry is served crispy and bathed with fried onion and xcat-ik or blonde chilis strips.
- Rick Bayless's Mexican Kitchen. ISBN 978-0684800066