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The cuisine in Yucatan, an exquisite evidence of the fusion between the Mayan and European cultures, is well-known in many parts of the world for the grand variety of ingredients that give an intense taste to all its dishes.

Yucatecan food is famous all over the world for its abundance of ingredients and for its tasty mix of both European and prehispanic flavors.

The rich gastronomy in Yucatan is based on recipes full of ingredients that are still known by their indigenous names: xnipec (tomato sauce with chilies, onion and bitter orange), axiote (a plant which ground seeds of red color are used as a spice) and poc chuc (a mix of different colored onions, chili, coriander and vinegar) are among them and they are all used to season the typical delicious stews of the peninsula.

It is a tradition to use an underground oven to cook the meat which is more than often pork or turkey. Both pork and turkey are the basic ingredients in the famous dishes like "cochinita pibil" and "relleno negro" (a mix of pork and beef with chilies and spices), both absolutely indispensable courses in the regional banquets. You should also remember to try out stuffed cheese, "los panuchos", "los salbutes" and "los papadzules" and accompany them with a refreshing drink like "horchata", a widely-famous beverage made of rice, cinnamon and vanilla. As a digestive, try out the liquor caller Xtabentún which is made of honey, rum, anis and juice of the Xtabentún flower?s seeds.