Union of Mexican and European flavours and ingredients, culinary crossbreed on the fires and in the kitchens in Merida, prodigal on exquisitenesses based on maize, pork, chicken and venison, dishes that spark the palate with their spicy sauces made of Havana chilli.
The first vestiges of foreign seasoning in Merida's gastronomy disembarked from the globetrotting ships anchoring at the city port, a trading, cultural and culinary window between the capital of Yucatan and the old continent, mainly France, nearby Cuba and New Orleans in the United States, just to cite a few places.
On your way along the avenues of regional taste we recommend you try and taste the lima soup, a clear soup of chopped chicken with toasts and bathed in lima juice; the pibil chicken, with the pieces marinated in achiote and orange juice that are wrapped in banana leafs before being put in the oven; and the poc-chuc, slices of roasted pork dressed with bitter orange juice.
If you are looking for the so-called Mexican whims, be persuaded and taste the papadzules, tacos with hard-boiled egg cut in small pieces covered in a sauce made of pumpkin seeds. At the time of desserts, there is nothing like the ice creams made of tropical fruits such as mamey, a delight that will sweeten your life.
The tour would not be fulfilled without a toast with xtabentún, a refined liquor of sweet anis and honeybee that will boost your festive proneness. If satiating your thirst is all you crave for, take a glass of horchata water, prepared with rice, cinnamon and nuts.
Besides the regional dishes, you can find an interesting variety of restaurants offering international food in the capital of the State of Yucatan, where the French, Spanish, Italian, oriental and Brazilian menus stand out.