In 2013, a restaurant opened which changed the scene of contemporary Mexican cuisine in Mérida: Apoala. With its fresh take on Oaxacan cuisine, incorporating ingredients from both Oaxaca and Yucatán, it quickly turned into a favorite among visitors and residents of Mérida alike. Fast-forward six years, and Chef Sara Arnaud, the creative genius behind this traditional modern eatery, has opened three more establishments along with her brother Carlos. Each of these brings something new to the table of our city’s dining scene.

Apoala

Apoala opened once the renovations of Santa Lucía Park were completed, and Sara, who is originally from Oaxaca, was elated as this was exactly what she had envisioned for their first restaurant. Apoala means “River of Lineages” and is a tree in Mixteco mythology from which the first Mixtecos are said to have been born. For the menu, Sara included some recipes which have been passed down from her own family for generations, and some contemporary new recipes as well. “A passion for Mexican flavors is in our DNA, and Apoala is very much a reflection of me personally and how I like things done. In a sense, it’s a way of welcoming you into my own home,” she says.

Malahat

People often commented on the quality of Apoala’s mixology, and so Sara and Carlos decided to open Malahat, a trendy and cozy speakeasy right next door, inspired by the 1920’s prohibition. They named it after a rum-running ship that sailed from British Columbia, Canada to the U.S. Pacific Coast from 1920 to 1933. The attention to detail in this bar is outstanding and the nautical theme is apparent in the wooden barrel and rope details. The drinks are fortunately superior to the moonshine often drunk during the prohibition with both top-notch old-fashioned cocktails and modern concoctions served.

: Bar at Malahat

: Sea Bass in Salsa Verde and Tamal at Apoala

: Mixology at Malahat

Voltacafé

Voltacafé was born of chef Sara and her siblings’ love of coffee and is the third establishment they opened together. For this space, they were inspired by the Porfiriato which is considered the golden age of coffee in México. This was a time when great thinkers, politicians, and poets could all be found in cafés throughout the country, discussing their ideas and socializing, this is reflected in the quality of the products served and the décor. Additionally, the menu features mouthwatering desserts, pastries, breakfasts, and lunch specials with a modern twist.

Tatemar

At the beginning of this year, the group’s newest restaurant opened at La Isla, in Cabo Norte. Tatemar is born from Chef Sara’s personal love for fish and seafood which she has learned to enjoy even more through her professional training. Because seafood is so plentiful and fresh in Yucatán, she has built her dishes around local and seasonal products. The name is a clever play on words (“tatemar” meaning to char something, traditionally done on a “comal,” but also “mar” meaning sea).

: Salmon Special at Voltacafé

: Pescado Sarandeado at Tatemar

: Beverage at Tatemar

“I am very proud to represent my country’s flavors, its products, its quality, and above all, its people,” she tells me. Chef Sara brings herself to each of her dishes, and visiting one of her restaurants is almost like meeting her personally. She welcomes you into her home with each dish. Just one bite, and you’ll feel like you’ve made a new friend.