Pebre and the Yucatan?
A SF poster had a dish at a Yucatan restaurant called pebre ... "A smoked turkey in relleno blanco. Delicious with tortillas. Clear-white sauce with peppercorns and oregeno. Any info on this dish?"
The term seems used more to describe a Chilean condiment - "Pebre (salsa) - parsley, cilantro, onion, garlic, olive oil, lemon juice".
I did find a book called MAYAN COOKING: CLASSIC RECIPES FROM THE SUN KINGDOMS OF THE YUCATAN which describes pebre as Spicy Chicken with Pork Stuffing.
Another Mexican recipe ... Pebre de Pollo - Chicken in Sweet-Tart Sauce
The site says "The Spanish influence is obvious in the caper-olive-raisin-sherry combination. But the dish has nothing in common with the sauce called pebre or pebrada in Spanish cooking, a mixture of vinegar with black pepper (hence the name) and garlic."
So perhaps is just a term meaning indicating pepper in the dish?
He, he... its probably not news to you that Mexican cuisine isn't impeccably codified and there multiple regional definitions for various terms.
My interpretation is that Pebre is a spanish dish base featuring black pepper that has been adopted & changed in Latin America.
> Within Zarela's definition... it makes perfect sense for the culinary style of Creole Veracruz where the combination of Olives, Capers, Wine & Raisins is as fundamental as the Holy Trinity is to New Orlean's cooking etc., It is just a given base.... much like Sofrito is used in the Puerto Rico... and then the variations like Peppercorns are what define the dish's name.
> In the Yucatecan restaurant's example we see a similar dynamic.... http://www.yucatan.com.mx/especiales/....... the dish is a particular version of Relleno Blanco that emphasizes peppercorns & vinegar... but again it is also very regional to the Yucatan by incorporating regional chiles.