A Taste of México in Yucatán
Spanning 3,200 km from end to end, it’s no surprise that México is such a diverse country. Need some perspective? The distance between London and Moscow is 2,500 km; 3,200 km separate Lisbon from Kiev. Unlike Europeans, Mexicans are united by one flag, a national identity, and a common language (although to be fair, a Yucatecan accent is very different from a Campeche or Tabasco one, not to mention a norteño accent). As such, Mexican food (one of the first to be recognized by UNESCO as an Intangible Cultural Heritage treasure) also shares a label, despite comprising a seemingly infinite diversity of ingredients, styles, and preparations.
In the past, options for authentic Mexican food in our state were much more limited. However, Mérida’s constant growth and the influx of new residents have expanded the available offer of authentic dishes from elsewhere in México. Would you like to try some? Here are a few options:
Nuevo León
A large part of northern México is famous for its love of carnita asada and the quality of its meat (especially beef and cabrito, or goat). The food isn’t necessarily spicy, but trust me, the salsas are. Another distinctive feature of northern Mexican cuisine is the preference for flour tortillas over corn. We were highly recommended a spot, more of a food truck than a restaurant, but a favorite of many: Barbacoa de Res Estilo Monterrey Don Melchor Garza (Don Melchor Garza’s Monterrey-style beef barbacoa). They have three locations: Francisco de Montejo, Hospital Faro del Mayab, and Altabrisa, and according to those in the know, the flavor is just as it should be… though some say it’s missing the cabbage that usually accompanies the onion and cilantro.
Barbacoa de Res Estilo Monterrey Don Melchor Garza
Branches in Santa Gertrudis Copó, Francisco de Montejo, Altabrisa
WA 999 311 8847
Editor’s note: Don Melchor Garza social media has not been updated since October 2023; however, the restaurants are still open.
For those craving cabrito, you have two options. The first is one of Mérida’s oldest restaurants, and one that’s very much loved by its patrons: El Tío Ricardo in García Ginerés. In addition to offering high-quality steaks, this ‘Monterrey corner in Mérida’ offers northern-style snacks, a meat buffet, and, seasonally, cabrito al pastor.
El Tío Ricardo
Calle 8 x 23, García Gineres, Mérida
www.eltioricardo.com.mx
IG: eltioricardomid
FB: El Tío Ricardo
Another option, with a more relaxed atmosphere, is the recently opened Hacienda Los Cabritos, which, as the name suggests, offers grilled, charcoal-roasted, and sauced goat, along with classic northern-style grilled steak. What the name doesn’t reveal is that this is a family-run business, with one member hailing from Veracruz, the longest state in México. Because of this, the restaurant offers, in its own words, a fusion of two culinary cultures: Veracruz and Nuevo León.
Hacienda Los Cabritos en Mérida
Av. Circuito Colonias x calle 25, Miguel Alemán, Mérida, Yucatán
Tel. 999 349 0273
IG: haciendaloscabritosmerida
FB: Hacienda Los Cabritos en Mérida
Jalisco - Nayarit - Sinaloa
Let me explain myself before you boo me for covering three states here. I promise it’ll make sense in the end.
They say that Jalisco is the most Mexican state: that's where charros, mariachis, and tequila come from. When it comes to food, it’s best known for tortas ahogadas, carne en su jugo, and pozole tapatío; note that these are all pretty spicy dishes. This is especially true for tortas ahogadas. In México, a torta is another name for a sandwich; Tortas ahogadas are drenched in a tomato and chile de árbol (or bird’s beak chile) sauce. If you want to try them, you can do so at Charro Zarandiao. Although they specialize in Jalisco cuisine (including cazuelas and tequila cantaritos), they also serve Nayarit-style grilled seafood and Sinaloa-style aguachiles (See? Three in one!). During the week, they offer some promotions, and on Saturdays and Sundays, there’s live mariachi music.
Charro Zarandiao
Av. Yucatán x calle 40 y 44, Los Pinos, Mérida, Yucatán
Tel. 999 746 3653
IG: charro_zarandiao
FB: CHARRO Zarandiao
Michoacán
Michoacán is the birthplace of traditional Mexican cooks. However, the offer of traditional Michoacán dishes in Yucatán is quite limited (if we don’t consider the many popsicles shops alluding to said state). What you can easily find here are carnitas. Carnitas are made of pork (the whole thing) cooked in (usually) the largest copper saucepan you’ll ever see, until they are golden brown. Then they’re served in corn-tortilla tacos or gorditas with onion, cilantro, and salsas. The carnitas themselves are not spicy, but the accompanying sauces usually are. There are endless options, but those at El Cazito de Michoacán (FB: El Cazito de Michoacán de la 60), next to the Tecnológico de Mérida, are among the most recommended.
Cazito de Michoacán
Calle 60 #356 x 17 y 19, Plan de Ayala Norte, Mérida, Yucatán
Tel. 999 331 4722
Av. Polígono 108 x 37 y 39, Leandro Valle, Mérida, Yucatán
Tel. 999 241 1127
FB: El Cazito de Michoacán de la 60
Another Michoacán delicacy (also a traditional dish in Jalisco, but let’s not complicate things) that is becoming more widespread in Mérida is birria: a spicy broth made from beef, lamb or goat. At Mr. Carnero they make lamb birria, and also use it to prepare quesabirrias, costras ("tacos" made with crunchy cheese instead of tortillas), and consomé. This food truck also offers takeout (you can place an order and pick it up) and delivery service.
Mr. Carnero Birria
Av. Yucatán x 19 y 19-A, Jardines del Norte
Tel. 9992 38 50 59
IG: mrcarnerobirria
FB: Mr Carnero Birria MID
www.mrcarnerobirria.com
México City
México City is a melting pot of cultures on its own, so it’s hard to cover all its dishes in one place. To get a taste, here are some spots that locals visit to satisfy their cravings.
Juicy meat, marinated with just the right amount of achiote and spices (without radioactive colors), cooked directly on the trompo. The trompo is topped with a pineapple that slowly drips its juices over the meat. The fact that it’s served straight from the trompo with a chunk of pineapple, makes Taco Rey’s tacos al pastor truly authentic! Other gems that adorn the crown of this king include tacos de lengua (tongue), suadero, and cabeza (head), classic spicy taquera salsa (made with red chilies: ancho, guajillo, and/or árbol), and Boing bottled mango or guava drinks to cool down the heat.
Taco Rey
Av. José Vasconcelos x 19 y 23, Jardines de Vista Alegre
IG: tacoreymx
FB: Taco rey
Editor’s note: Taco Rey's social media has not been updated since December 2023; however, the restaurant is still open.
Oaxaca
What Oaxacan and Yucatecan food have in common is how different they are from the rest of México, and how much work they take to prepare. All the varieties of mole (and guaranteed that there are more than you know) are from Oaxaca, as is string cheese (quesillo, known locally as Oaxaca cheese), mezcal, tlayudas, chapulines (grasshoppers), and tasajo.
To try some of these dishes, be sure to visit Sandunga, located at the end of the Culinary Corridor on Calle 47 (almost at the end, reaching Calle 50). In a relaxed and very pleasant atmosphere, you can sample various types of mole (including a pre-Hispanic mole), mezcal-based cocktails, and delicious desserts.
Sandunga - Cocina Tradicional Oaxaqueña
Calle 47 x 50 y 52, Centro
Tel. 999 561 8631
IG: sandunga.mid
FB: Sandunga - Cocina Tradicional Oaxaqueña
Looking for a place with options that cover the entire country? If so, Matilda Salón Mexicano is the choice you won’t regret. From cochinita pibil to quesabirrias, aguachiles, or shrimp tacos, this is a place to taste all of México in one spot.
Matilda Salón Mexicano
Calle 63 #516 x 62 y 64, Centro
Tel. 999 921 1452
https://linktr.ee/matildasalon
IG: matildasalonmx
FB: Matilda Salon Mexicano
Did we miss any of your favorites?
Feel free to tell us, we love to discover!
By Alicia Navarrete Alonso and Magali Ramírez D.
Photography by Alicia Navarrete and the restaurants for its use in Yucatán Today.
First published in Yucatán Today print and digital magazine no. 410, in February 2022. Last updated in September 2024.
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