Gonzalo Samaranch has always had a deep passion for food. His passion for culinary experiences led him to create Mestiza de Indias, a groundbreaking agricultural project in the Yucatán Peninsula. Inspired by the region’s rich biodiversity and the challenges local Maya communities face, the native of Catalonia sought to develop a sustainable food system that…
Chiles en Nogada are not difficult to make, but they are time-consuming. Only poblano peppers have the right flavor. The first step is to char them over an open flame, turning them constantly so they don’t burn through. Place them between layers of newspaper for half an hour so they will sweat. This loosens the skin, seeds, and…
Wendy’s in Xcanatún has a new neighbor from Canada. Just 900 meters up the street, Mary Brown’s Chicken is serving up hot and fresh competition. That not only turns up the heat for Wendy’s, but also US-based Church’s and KFC, as well as local brands like Flamante and Mitica — all combatants in the chicken sandwich…
Merida’s got the meats, but a growing demand for vegetarian and vegan options has restaurants getting creative and serving plant-based deliciousness.
Jennifer “JJ” Johnson left LA for Yucatán, but since fitness is her career, committing to a vegan diet and keeping healthy in the land of panuchos meant looking beyond the low-hanging fruit, so to speak. Here are vegetarian and vegan-friendly restaurants in Mérida and some other resources she’s found. Brunch Muchas Vidas, Calle 49 546,…
Spanglish Mid brings the flavors of Puerto Rican food to the capital of Yucatán. Guaranteed easy on the palette.
Just days before the Calle 47 Gastronomic Corridor’s inauguration, Oliva has opened a new pizzeria within view of the restaurant that started it all. Pizzeria Oliva’s wide facade faces Calle 54 with huge windows that reveal, from the street, a pristine creamy-white dining room and bar. The look is clean and pared down compared with…
The Yucatecan dish Kaaxil Sikil isn’t found in any cookbooks or cooking blogs. Not yet, anyway. It made it to the 2021 finals of a national cooking competition which translates to “What does the homeland taste like?” It was hosted at the Los Pinos Cultural Center in Mexico City, which was also the official residence…
Mondays in Yucatán are all about frijol con puerco. This traditional pork, rice, and beans dish is much beloved by people across the state, but you are unlikely to find it on the menu of any restaurant..
When I first came to Yucatan, I was very young and had never tasted eggplant. My mother-in-law had a special recipe and when I tried it, I liked it so well that it became the dish she would always make for me on my birthday.
Thanksgiving is just way too formal, says Jeremiah Tower, Yucatán’s most famous expat. Here’s how he suggests loosening it up.
End of content
End of content