Why it's black
According to Mexico's consumer agency, Profeco, the base is a paste or recado made from charred tortillas, chiles and spices. The ingredients are toasted and ground into a black paste, then dissolved in broth. The color comes from that deep toasting.
The broth and the meat
Profeco's version uses a broth of turkey, chicken, beef and pork. Mexico's culture ministry records it as a regional turkey stew. The resulting sauce is lighter and thinner than mole.
The but
The signature side is but, a large meatball of ground meat with tomato, bell pepper, onion and epazote. Egg white keeps it firm and chunks of hard-boiled egg go inside, and it's cooked right in the broth. A serving is one piece of meat and half a but.
Variations
Mexico's culture ministry documents local differences in preparation, for example between Valladolid and Motul, and towns such as Sinanché list it among their regional stews. Every family has its own version.
Tips
- Eat it with fresh tortillas to soak up the broth.
- Don't be put off by the color: the flavor is smoky and deep, not bitter.
- Ask if it comes with but: it's the best part.
Relleno negro on a day trip
Relleno negro is part of the buffet lunch in Kaua on Mary Tours' Chichén Itzá, Izamal and Valladolid trip. The trip leaves from the office at Calle 61 #518-B in downtown Mérida; price is in the booking section.
Fun facts
- Relleno negro gets its color from charred tortillas.
- But has hard-boiled egg inside.
- Valladolid's relleno negro differs from Motul's.
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Four stops in one day, and none of them rushed
from $1,200 MXN per person
See itinerary
8:00 AM – 8:00 PM · daily
- 8:00 AM Departure from the office — An hour on the road to Izamal. The guide uses the drive to set up what comes next.
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- 1:45 PM Regional lunch in Kaua — Buffet of Yucatecan dishes: cochinita, relleno negro, lime soup and meat-free options.
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Frequently asked questions
Why is relleno negro black?
Because of its recado of charred tortillas, chiles and spices, toasted and ground.
What is but?
A large meatball of ground meat with hard-boiled egg that accompanies relleno negro.
Is it like mole?
It's similar in being a dark-sauce stew, but lighter and thinner.
What meat is it made with?
Traditionally turkey.
