Which Yucatán dish for Day of the Dead is similar to a big tamale?

Mukbil pollo is the Yucatán Day of the Dead dish that resembles one enormous tamale.

Traditional mukbil pollo is made with corn masa and lard, then filled with a seasoned mixture that can include chicken, pork, tomato, onion, garlic, achiote, epazote, and spices. A masa covering and a rich sauce called kool help enclose the filling. Recipes vary across the Yucatán Peninsula and neighboring areas.

The dish is especially associated with Hanal Pixán, the Maya tradition honoring the dead. Families traditionally prepare it around October 31 or November 1 and share it over the following days. Its size makes it suitable for communal preparation and eating rather than individual serving.

Mukbil pollo is often cooked in a píib, a Maya-style underground oven, where it steams slowly for several hours. “Pib” properly refers to the underground cooking method or oven, although the name is sometimes used informally for the dish itself. Modern versions may use alternative fillings, including vegetarian ingredients.