4

Yucatekas Are Entirely Edible, Even a Little Enjoyable

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

So we cheated a little last week. With the taste of those yellow cherries still stinging our taste buds, everyone unfortunate enough to taste those decided it was a great time to try out something else. After all, with expectations set so low, anything even digestible would raise our spirits and faith in prepackaged food. We decided to break open the Yucatekas, which look like potato chips so can't be too bad, right? Plus, most of the packaging is in English, proclaiming things like "Vinegar & Hot Chilli Pepper Flavored" and listing ingredients I'm completely familiar with, like corn and MSG. We rip open the package, dump the contents on some paper in the middle of the office, and dig in.

The Yucatekas don't have a very strong odor, which is both a good and a bad thing. It's good because too often when something we open in the office has a strong odor, it's an overpoweringly awful one that sends people into a panic thinking a dead body has been unearthed. It's a bad thing because if these Yucatekas are supposed to have a vinegar and hot-chili-pepper flavoring, they should at least smell like one of those ingredients. Instead, there's a faint smell of salt and... well yucca. Thoroughly apathetic to the whole idea, I grab a couple of chips and toss them into my mouth.


I begin to chew before I taste the chip. I'm not sure if this an

indictment on how gross those yellow cherries were or how curious I am

to find out what these Yucatekas are all about. I notice they've got a

hearty crunch to them. Much crunchier than any potato chips (including

the kettle baked ones), or even corn chips. They're only a couple

millimeters thick, but they're almost as hard as pretzels. Along with

the satisfying crunch, the Yucatekas have a pleasant flavor, although

it's understated.

Just like the lack of smell, the vinegar and hot-chili-pepper seasoning

is barely there. It reminds me of those vile flavored water products:

not nearly enough flavor to trick anyone into thinking they're drinking

juice or a sports drink but just enough to think this bottle of water

has somehow been raped by a raspberry. These don't taste like plain,

salted Yucatekas. There's a hint of the vinegar and hot chilli pepper

sprinkled in, but I'm noticing it only because I'm looking for it. Had

I not read the packaging, I probably would have thought it was just

salted Yucatekas that had been contaminated on the machinery it was

processed on. Still, I had more than a handful of these Yucatekas, and

even the totally unadventurous eaters around the office managed to give

them a try without a single complaint.

Who should eat these: People who think eating hot foods somehow makes

you look tough but aren't ready to commit to actually eating those

types of food, those who like a very slight amount of flavor to their

chips, and anyone who's just eaten yellow cherries.


Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in South Florida.

 

Join the New Times community and help support independent local journalism in South Florida.