Pibipollo
Pibipollo is a savory, baked chicken tamale from the Yucatán Peninsula of Mexico, traditionally prepared for the Day of the Dead. It consists of a seasoned chicken filling wrapped in a soft, moist masa dough, often with a hint of achiote or other local spices, and is baked rather than steamed.
🍽️ Nutrition at a glance
This dish is a balanced source of carbohydrates from the masa and protein from the chicken, with a moderate amount of fat. A typical serving provides a good mix of energy and nutrients, roughly in the range of 300-400 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 22 g |
| Carbs | 28 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Potassium | 380 mg |
| Phosphorus | 220 mg |
| Niacin (B3) | 7 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 18 mcg |
| Zinc | 2.2 mg |
| Magnesium | 45 mg |
Per 1 piece (180 g) · estimated, varies by recipe
💡 What's interesting
Unlike many tamales that are steamed, Pibipollo is baked in a pit or oven, giving it a unique texture and connection to ancient Mayan cooking methods. It's a ceremonial food, symbolizing a bridge between the living and the dead during Día de los Muertos celebrations.
AI estimate may be inaccurate · Terms