They will all pleasantly surprise you, but, to me, what no visit should go without is an appetizer: the Dip de Carme Ahumada (smoked pork dip). They both feature a list of very local, yet incredibly novel, and definitely delicious dishes.
At Teya Viva, in Paseo 60, they have two special menus: “Homenaje a Yucatán (Homage to Yucatán)” and “Teya de Noche (Teya at Night)”. However, in 2019, the family behind this Yucatecan institution decided to bring their flavors to Mérida, and use the occasion to give them a more contemporary twist. Since 1995, Hacienda Teya has undoubtedly been a landmark in traditional cuisine. At Oriundo, the menu is completely inspired by Yucatán, with dishes that evoke Guayaberas, Maya blue, the Celestún Ría…As he puts it, they’re destinations turned into dishes.Ĭarr. At Don Diablo, for example, he offers a pork burger with Longaniza and fire-roasted Habanero pepper mayo, as well as a chilled garden melon soup. Originally from Chumayel, Elio is very proud of his roots his creations, which you can taste both at Don Diablo and at Oriundo, can vouch for that. Terraza Don Diablo, on the rooftop of the Mesón del Marqués hotel, just across from Valladolid’s main square, for example, offers not only a great view of the park and the San Servacio church, but also a signature cuisine menu by chef Elio Xicum, who was in the Saint Pellegrino Young Chef finals, in the Fine Dining Lovers category. It’s not at all surprising, then, that the restaurant scene has suddenly exploded, and that there’s such a wide range of unique food options here truly so wide that it’s hard to pick just one. Valladolid is very, very quickly becoming a world-class tourist destination. That’s the case with the Pollo Xcatic at Trotter’s, which, after many years, is still served along with a wide variety of dishes made with local ingredients and inspiration.Ĭircuito Colonias (Calle 31) #134 x 34 y 36, Buenavista, Méridaĭon Diablo Rooftop Bar and Oriundo (Valladolid) A good menu never stops evolving, but there are classics that are irreplaceable. The first time I personally came across non-traditional dishes featuring local ingredients was at Trotter’s: specifically, their Pollo Xcatic, chicken served over a creamy sauce made with the very local Xcatic pepper.
I’m not at all an authority concerning the history of modern Yucatecan cuisine, so I do want to highlight that I’m speaking from experience alone. Of course, it would be impossible (both for one’s waistline and wallet) to try them all, but here are a few I’ve tried and fallen in love with. Our flavors, ingredients, and preparations are so unique and special that they’re an endless source of inspiration for local, national, and international chefs, which use them in new, creative ways to come up with new classics of Yucatecan cuisine. However (and despite the fact that there is endless variety within very specific dishes), there comes a time when travelers, visitors, and locals alike feel like trying something completely different, while still making the most of the wonderful food variety we have in Yucatán. There’s nothing like traditional flavors and preparations.
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