fried fish in Mérida
Fried fish in Mérida, photo by Ruth McMurtry of Mérida


Here are the most notable characteristics of this state's cuisine:

  1. long coastline providing excellent seafood
  2. influence of Maya culture contributes greatly to local cuisine
  3. steamy tropical lowlands providing tropical produce


  • Cochinita Pibil -- baked marinated pork seasoned with annatto paste, bitter orange juice and other spices, traditionally baked in a pit, in banana leaves
  • Pollo Ticul -- chicken prepared much in the same way as the above, with annatto paste, orange and banana leaves, but also bell pepper, garlic and onions
  • Pescado Tikin-Xic -- grouper fish prepared with annatto paste and baked in banana leaves.
  • Papadzules -- small "egg tacos" on a tortilla smothered in tomato sauce and sprinkled generously with toasted pumpkin seeds.
  • Chilmole -- turkey dressed with jet-black mole sauce
  • Panucho -- corn tortillas stuffed with bean paste and fried, then garnished in various ways, particularly with chicken breast and marinated onion strips
  • Salbute -- like a panucho but the tortilla not stuffed with bean paste
  • Sope -- like a panucho but topped with ham and cheese; in some places the "ham" (jamón) may be hamlike chicken breast or something similar.

Sopes  and quesadillas in the Yucatan
Below, sopes, more or less (tortillas smeared with bean paste), and quesadillas (above)


  • Pipián -- a kind of custard
  • Atropellado de coco -- coconut, sweet potato, sugar and cinnamon whipped into a paste


  • Horchata -- made with rice, cinnamon, ground almonds and sugar, served with ice
  • Tanchucuá -- made of sweetcorn, chocolate, allspice and sugar


  • Xtabentún -- liquor from fermented honey

¿Tienes más información, recetas tradicionales, o fotos acerca de la comida de este estado? Si te gustaría compartir tu material con otros, mándalo y lo presentaré aquí.

Information on this page based on material presented in Gastronomía: Atlas cultural de México, 1988, an extensive and well illustrated work by various authors, published by the Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in Mexico City.

Return to the FOOD MENU
Return to the MERCADOS MENU