The taqueria El Negro does not rely on bright lights or large signage to attract attention. The establishment is modest in size and operates much like a hole-in-the-wall. Inside, you will find only a handful of small tables, which fill up quickly with regulars who know exactly what they came for. The décor is minimal,…
In Yucatán, there is no shortage of opportunities for great meals. However, as the secret of the state’s cuisine has gained an international reputation, prices have surged, and traditional methods have been compromised by cutting corners to cater to visitors’ preferences. Fortunately, there are still exceptions. Inside the grounds of an unassuming property on the…
There is a neighborhood in the south of Mérida where the smell of fried pork has drawn people for more than 70 years. Xcalachén — now officially one of the city’s three Barrios Mágicos — built its identity around a single dish: chicharra, a Yucatecan specialty that bears only a passing resemblance to the chicharrón…
The bohemian and charming BC66 Cultural Bistro will serve its last croque madam at the end of March, said Chef-Owner Yohann Chauvineau.
The Tren Maya has unveiled its plans for a dining car, named Janal, and with it, its own brand of beer, which will be served on all of the railway’s routes. But, as with much news regarding the Tren Maya, the official opening of the restaurant car Janal, its menu, and opening hours have not…
Mixologist Arni Murillo is pushing the boundaries of cocktail culture in Yucatán, with his Xtabentún-infused Sazerac.
A boutique retreat in Acanceh is hosting a series of international chef residencies that bring European culinary techniques to the Yucatán Peninsula’s regenerative agriculture scene. Galopina Casa Silvestre launched its chef residency program this winter, inviting five chefs from France, the United Kingdom and Turkey to create seasonal menus at the nature-focused property. Each chef…
Popeyes is bringing its Louisiana-style fried chicken to Mérida. Construction crews are building the restaurant’s first location in Yucatán’s capital on Calle 41 x 34 in the La Castellana neighborhood behind the Galeria Mall and Via Montejo. Construction is moving quickly, with local reports suggesting an opening could come soon. The restaurant will occupy a…
Xtabentún’s origins trace back to the ancient Maya, but is the basis of countless modern cocktails.
Bibani, Hotel Cigno, and Hacienda Santa Cruz will join forces for a five-hour wine tasting, featuring dishes designed to showcase different culinary styles.
Chef Luis Ronzón from Ixi’im restaurant at Chablé Yucatán moved up the ranks at The Best Chef Awards 2025, earning recognition in the World Class category during Thursday’s ceremony in Milan, Italy. The distinction marks another step forward for the Mexican chef, who entered last year’s list in the Excellent category with one knife. This…
Mexico’s wine industry is experiencing a renaissance, with boutique producers crafting exceptional bottles that rarely cross borders. While international wine lovers hunt for rare Burgundies and cult Californian cabernets, some of Mexico’s finest wines remain hidden gems available only to those who journey to their source. The country’s wine scene has evolved dramatically since the…
While tequila remains Mexico’s most famous export, the country’s relationship with agave-based beverages runs far deeper than most visitors realize. From ancient fermented pulque to artisanal mezcals, Mexico produces dozens of distinct spirits from over 100 species of agave plants growing across the nation. The diversity extends well beyond Mexico’s borders, with agave spirits produced…
In the small city of Atlixco, Puebla, an unusual ice cream flavor captures the essence of Mexico’s most celebrated Independence Day dish. Chile en nogada ice cream transforms the complex patriotic flavors—poblano peppers, walnut cream, and pomegranate—into a surprising frozen dessert that maintains the traditional red, white, and green colors of the flag. Chile en…
September brings more than independence celebrations to Mexico. It ushers in the brief, beloved season for chiles en nogada, the dish that captures the country’s flag in every bite. Green poblano peppers stuffed with fruit-studded meat, draped in creamy white walnut sauce, and crowned with ruby pomegranate seeds — these are the colors of Mexican…
We continue to add new restaurants to our Food on 47 Guide, and judging from all the construction we see, we’ll be updating this list again soon.
The pitaya (AKA pitahaya or dragon fruit) possesses a mild, subtly sweet flavor and a delicate, refreshing quality. Perfect for pitaya cocktails. Why do we eagerly wait for pitaya season? It’s the pitaya’s unique taste that has us hooked. It is often described as a cross between a pear and a kiwi, but less intense….
Some places simply become part of Mérida’s soul. For over five decades, Cafetería Pop has been one of these places. It’s more than just a café. Cafetería Pop is a gathering point that has witnessed generations unfold. Inaugurated on April 18, 1971, it has become one of Mérida’s most iconic eateries—a time capsule of orange…
Unlike the grilled meats commonly associated with “barbecue” elsewhere, authentic Mexican barbacoa is entirely different and steeped in tradition and regional variations. A tradition born from the earth The word barbacoa comes from the Taíno people of the Caribbean, who used it to describe meat cooked over an open fire or in underground pits. When…
Even in the land of meat lovers, a Yucatecan meal can be plant-based, even vegan. A dinner party for friends and neighbors at El Pueblo Mérida held such an affair. Here’s how the in-house chefs brought the right flavors while staying true to host Daniel Cecil Hemingway’s commitment to whole food and plant-based living. The…
Twenty years ago, getting a decent cup of coffee in Mérida was a challenge. Today? You can’t walk two blocks without bumping into a café.
Alarm bells are ringing across Yucatán, but there’s no fire, and it’s too early for a hurricane. It’s the queso de bola crisis of 2025.
Mexico is a country where food is not just sustenance; it’s also a culture. Nowhere is this more evident than in the humble yet infinitely versatile taco, a dish so beloved that it has become a global phenomenon. Having had the opportunity to live in several countries, when I mention I am from Mexico, people…
Two new varieties of habanero peppers — Mayan K’iin and Mayan Chac— are intended to help farmers improve their crop yields. Developed through years of selective breeding at the Scientific Research Center of Yucatán (CICY), both exhibit superior resistance to pests and diseases while maintaining the flavor and heat that make habanero peppers a staple…
That’s all for now
That’s all for now