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2021 January 20, Redacción Por Esto!, Por Esto!, archived from the original on 24 August 2024:
La gastronomía yucateca es mundialmente conocida por sus sabores y la amplia gama de sus ingredientes. Los antojitos forman parte de esta oferta culinaria, los más populares son los kibis y las piedras, que son vendidos en las calles del Centro Histórico de Mérida. ¶ Pese a ser una botana característica del estado, los kibis tienen su origen muy lejos de tierras yucatecas pues se trata de una comida tradicional de Siria, Palestina y Líbano.¶ Para ello, adaptaron la receta del kibi para incluir ingredientes de la región.¶ Se puede considerar que son un derivado de los kibis, pues su método de preparación es similar.
Yucatecan gastronomy is known worldwide for its flavors and wide range of ingredients. Appetizers form part of this culinary offer, the most popular being kibis and piedras, which are sold in the streets of Mérida’s Historic Center. ¶ Despite being a characteristic appetizer of the state, kibis have their origins far from Yucatecan lands as it is a traditional food from Syria, Palestine and Lebanon.¶ For this, they adapted the kibi recipe to include ingredients from the region.¶ They can be considered a derivative of kibis, since their preparation method is similar.
2022 December 21, Claudia Sierra Medina, “Mérida. Tras perder su empleo encontró en la venta de antojitos un medio para salir adelante”, in Diario de Yucatán, archived from the original on 24 August 2024:
Leo Moguel, en su andar por calles del centro de Mérida, todos los días deleita el paladar de decenas de personas vendiendo kibis “clásicos”, rellenos de queso de bola o de carne molida, polcanes y las famosas “piedras” que se disfrutan más en los partidos de béisbol.¶ En esta época decembrina cuando mucha gente sale a la calle sus kibis tienen mayor demanda, afirmó. “Los yucatecos somos ‘kiberos’”. ¶ El vendedor ambulante refirió que turistas le piden kibis y le preguntan cuánto tiempo pueden durar en buenas condiciones.¶ El lunes alrededor del medio día ya había vendido unos 60 kibis.
Leo Moguel, as he walks the streets of downtown Mérida, every day delights the palates of dozens of people selling “classic” kibis, stuffed with Edam cheese or ground beef, polcanes and the famous “piedras” that are most enjoyed at baseball games.¶ During this Decembery time, when many people go out on the streets, their kibis are in greater demand, he affirmed. “We Yucatecans are ‘kiberos’”. ¶ The street vendor said that tourists ask him for kibis and how long they can last in good condition.¶ On Monday around noon he had already sold about 60 kibis.
2023 November 28, Monserrat Méndez, “Festival Sabores de Yucatán: el esplendor de la cocina yucateca”, in Forbes México, archived from the original on 2 December 2023:
En el tema de los platillos, el chef da reconocimiento a los tamales que se preparan en el Hanal Pixan (el equivalente a Día de Muertos en el resto del país), los recados (que consiste en una mezcla de especias y que tiene influencia de oriente medio), el relleno negro, los papadzules, los kibis (un tipo de croqueta frita con influencia libanesa hecha con queso de bola y carne de cerdo), los salbutes, el castacán o el Is Waaj.
On the topic of dishes, the chef gives recognition to the tamales that are prepared at Hanal Pixan (the equivalent of Day of the Dead in the rest of the country), recados (which consist of a mixture of spices and have Middle Eastern influence), relleno negro, papadzules, kibis (a type of fried croquette with Lebanese influence made with Edam cheese and pork), salbutes, castacán or Is Waaj.
