RESTAURANTS
1. La Habichuela, Cancún
Superb Yucatecan and Mexican cooking, well-presented with original touches, is served in the tranquil setting of a lush garden here (see La Habichuela, Cancún). Campeche dishes include cocobichuela, shrimp and lobster in curry sauce served with coconut rice.
2. El Marlin Azul, Mérida
It’s easy to walk past this seafood restaurant (see El Marlin Azul, Mérida) and miss it. Look for a blue awning and a crowd of regulars perched at the counter – they’re enjoying some of the best seafood in the city, trucked in daily direct from Celestún.
3. Los Pelícanos, Puerto Morelos
Set beneath a giant palapa palm roof, in a spot above the beach, this easygoing local institution (see Los Pelícanos, Puerto Morelos) serves some of the best ceviches you’ll find, as well as grander seafood dishes.
4. Kinich, Izamal
Tucked into a secluded garden near the largest of Izamal’s Mayan pyramids, this is the place to sample the full range of Yucatecan cooking – cochinita, pavo en relleno negro, and a fragrant sopa de lima.
5. La Parrilla, Cancún
At this restaurant, Mexican art and music create an atmospheric setting for delicious local specialties, including Mayan dishes. The ambience, great food, and affordable prices have turned La Parrilla into a successful formula exported to other centers along the Riviera.
The colorful exterior of Mexican restaurant La Parrilla in Cancún
6. Hartwood, Tulum
Everything is cooked over an open fire at this hip restaurant (see Hartwood, Tulum), run by a former New York restaurateur with a focus on sustainable, eco-friendly cuisine. The tasty, creative menu changes every day, depending on what produce is available and in season.
Outdoor dining at Hartwood, Tulum
7. Casa de Piedra, Xcanatún
Yucatecan and Caribbean traditions and ingredients are combined here (see Casa de Piedra, Xcanatún) with sophisticated international styles by a French-trained chef: a delicate sopa de lima is a menu fixture, alongside the chef’s own interesting creations, such as cream of poblano chili soup with roquefort.
8. Ku’uk, Mérida
Set in one of Mérida’s grand mansions, Ku’uk is a worthy splurge with a great value haute cuisine tasting menu. Chef Pedro Evia uses traditional ingredients and local produce to create innovative dishes that make for an unforgettable experience. The regularly changing menu is complemented with sophisticated cocktails.
9. La Chaya Maya, Mérida
A cheerful and very popular restaurant (see La Chaya Maya, Mérida), specializing in Yucatecan cuisine. Serving staff in traditional Mayan dress serve up local dishes such as puchero, poc-chuc, and sopa de lima. There are two branches in the city center.
Interior of La Chaya Maya
10. La Pigua, Campeche
The best seafood restaurant (see La Pigua, Campeche) in the city offers an attractive dining room, immaculate service, and an appealing menu featuring coconut prawns, octopus in a garlic sauce, and freshly-caught fish in a variety of sauces.
TOP 10 BREAKFASTS AND JUICES
1. Huevos Motuleños
Like huevos rancheros, but with the addition of peas, ham, and grated cheese, often served with slices of fried banana.
Huevos Motuleños
2. Huevos Rancheros
A breakfast classic: tortillas topped by fried eggs, covered in spicy tomato sauce, and served with refried beans.
3. Huevos Revueltos
Scrambled eggs, nearly always mixed with a little onion and red pepper, or with ham (con jamón).
4. Huevos a la Mexicana
Spicy scrambled eggs with peppers, chili, chopped onions, and chorizo.
5. Chilaquiles
Crisp tortilla chips, baked in a cheese sauce with tomato, onions, herbs, chili, and shredded chicken or turkey.
6. Platillo de Fruta
A big plate of fresh fruit, usually including at least pineapple, watermelon, oranges, bananas, and papaya.
7. Agua de Jamaica
An enormously refreshing local product – an infusion of dried flowers of jamaica (a kind of hibiscus), diluted to make a delicious tall drink.
8. Agua de Chaya
Another infusion, this one of the vegetable chaya, best mixed with water and a little squeeze of lemon juice.
9. Licuados
Any kind of fruit, such as watermelon, papaya, pineapple, or mamey, pulped and diluted with water and ice.
10. Raspados
Vibrant fruit juices with crushed ice, packed right to the top of the glass.
