Caballero Pobre - Have still yet to run across this local French Toast-esque concoction. Surely it is hiding somewhere.
Carne Polaca - This Northern dish, which is basically the filling from Polish-style stuffed cabbage loose from it’s bounds, used to be on the menu at Loncheria San Martin. It wasn’t available last time I was there, and the place has now supposedly changed hands, meaning it’s gone, probably forever.
Chocolomo - Still regret not eating this in Merida when I had the chance, and at this point adjusting to the fact that I will likely never see it again.
Frijol con Puerco - This leftovers dish is supposedly a Monday afternoon staple, but in three trips I’ve still never been able to track it down anywhere.
Joroches - Traditional corn flour and chaya dumplings served in a stew of black beans. Similar to Chochoyotes, from Veracruz.
Machuquillo - Mashed plantain croquettes.
Makkum - The only online trace of this achiote baked whole fish preparation I can find is at a luxe Yucatecan restaurant in Tustin, CA.
Pibihuajes - Split-open kibbes stuffed with meat.
Sere de Pescado - This one reads to me as more Caribbean than native, but for all I know there could be significant historical divisions between coastal Native cuisine and that of the inland areas, where most Maya culinary heritage has been preserved.
Tamales - a full run-down of those which eluded my grasp: Chaamchamitos (also present in nearby Tabasco), Chachacua (this may just refer to tamales in general, or perhaps just ones cooked in the traditional Yucatan ground burial method), Ibewahes (little guys filled with Toksel), Makulaniwaaj (steamed in Hoja Santa leaves, also known as Tamal de Maculán), Pimes (big boys stuffed with black eyed peas), Tamales Colados (masa is strained here to achieve a more squishy texture), Tamal con Espolon (studded with some textural beans, called Espolon/Xpelón, which may be identical to black eyed peas, thus making them cousins to Pimes), Tamales Jorochos (Veracruz style, but apparently sporadically available around the peninsula), Tamal Redondo (a “round” variety, this may actually be the same thing as the Mega Tamal Mukbil), Vaporcitos (also not convinced this term refers to any one specific style and not just the steaming process in general)