Canicab

Acanceh

Historic5.6 km

Maya archaeological site

Dzibilchaltun

Historic30.4 km

Maya archaeological site

Mérida Cathedral

Worship22.9 km

cathedral in Mérida, Yucatán, Mexico

Mérida México Temple

Worship23.6 km

temple of the LDS church

Estadio Carlos Iturralde

Culture19.1 km

multi-use stadium in the Mexican city of Mérida, Yucatán

Gran Museo del Mundo Maya

Museum28.0 km

A museum dedicated to Mayan culture in Mérida, Mexico

Teatro Peón Contreras

Culture23.0 km

theatre in Mérida, Mexico

Antimonumenta

Monument23.1 km

anti-monument in Mérida, México

Palacio Canton

Museum23.3 km

Korean migration to Mexico centennial monument

Monument27.8 km

Memorial in Mérida, Yucatán, Mexico

La Barra de Huniik

Restaurant★ MichelinWorld's 50 Best #36$$$$23.3 km

It's next door to sibling Huniik, but La Barra de Huniik dances to its own beat. Designed to mimic an omakase, the small space sports a fresh, contemporary Yucatán feel, and while the mood is light, the team is laser focused on ingredient quality and execution. Presented as a tasting menu that can be self-directed or chosen by the chef, courses are centered around corn. A tender yellow corn tortilla is given a bold boost thanks to a grilled hoja santa leaf filled with herbs and crumbled chicharrón, while duck and heirloom tomato present a punchy and unexpected riff on cochinita pibil. A tamal

Pueblo Pibil

RestaurantBib Gourmand$$16.2 km

Nestled in Tixkokob in a converted 18th-century mansion, Pueblo Pibil is a charming spot spotlighting authentic Yucatecán dishes and utilizing the al Pib technique of cooking in an underground hearth-style pit. The meat, buried for more than 15 hours on fire with chukum and catzín wood, plus oak leaves and jabín, is the reason you're here. Chef Silvio Campos, widely considered the "mastro of the pibil," is perhaps best known for his cochinita pibil, or slow-roasted pork. It's marinated in citrus, then braised and wrapped in banana leaves before being roasted over the fire for an impossibly ten

Pancho Maiz

RestaurantBib Gourmand$$22.1 km

This outwardly unassuming little bakery cafe is more ambitious than it appears, with Chefs Xóchitl Valdés and Selena Cadenas at the helm. Casual and friendly, they offer typical breakfast and lunch fare, elevated by the use of quality local ingredients, with a particular focus the local native corn varieties, which they nixtamalize and mill in-house to make a variety of tortillas and other masa-based preparations, from a tetela filled with pork adobado to chicken flautas bathed in mole. The cooking is simple, but shows an edge of refinement in presentation and technique, making typical dishes

Taquerías Kisín

RestaurantBib Gourmand$$25.8 km

This bustling taqueria outside the city center of Merida draws a crowd, with hungry diners all here for a taste of Chef Roberto Solis' signature taco style. Dubbed "pastor negro," Solis takes trompo-style cooked pork and enhances it with the local spice paste of recado negro, a staple in Yucatán cuisine. Meat may be enjoyed as tacos, tortas, nachos or even gyros. Empanadas, made with yellow masa and flecked chayo, or Mayan spinach, are filled with gooey queso de bola and served with a roasted tomato salsa, make a perfect snack. Tacos are a must, as are the house-bottled agua frescas, especiall

Ixi'im

Restaurant★ Michelin$$$$46.0 km

Amid the greenery-laden beauty of the Chablé Yucatán resort and housed inside a 19th-century hacienda that once produced agave fiber, humble origins have been transformed into an oasis of luxury. Executive Chef Luis Ronzón brings a global perspective to traditional Mayan flavors and techniques, in particular “al pib,” an ancient method of cooking inside an earthen roasting pit, which lends a subtle smoky aroma to the likes of crisped pork cheek and earthy sweet potato glazed with citrus and chile. Ingredients are sourced locally, including from the resort’s own ka'anche, or Mayan garden. Charm

Micaela Mar y Leña

Restaurant$$22.8 km

The name gives a clear outline of what expect at this lively eatery, located in a restored casona, serving up an enticing assortment of high-quality seafood and wood-fired cooking. Fitting the homey aesthetic, the hospitality is welcoming and warm, an excellent match for the rustic, satisfying cooking. Local seafood is offered in various guises, from vibrant ceviches and aguachiles, to marinated octopus skillfully charred on the grill. Meatier offerings impress as well, as in tacos filled with duck tinga, or a juicy seared skirt steak paired with refried beans, bacon and longaniza de Valladoli

Nol

Restaurant$$$23.1 km

Located in front of Santa Lucía Park in the heart of bustling Mérida, Nol has an endearing old-world charm thanks to warm wood wainscoting, tile floors and rustic decor. Chef Eric Bautista highlights local culinary traditions while reimagining them with touches of modernity. The compact menu may shift with the seasons but it's always creative, as seen in dishes like tetelas filled with pressed pork crackling and Oaxacan cheese over a pistachio papadzul sauce dressed with epazote oil. From the first bite, perhaps a sope with diced tomatoes and salsa macha, to the final taste of sponge cake with

Ramiro Cocina

Restaurant$23.5 km

Your first sight approaching this humble establishment will be the chalkboard outside, bearing the small menu written daily, and that sets the appropriate tone for this easygoing, personable spot. The unifying element is the masa, transformed into a handful of quesadillas, tacos and empanadas, with much of the offerings being vegetable focused. Particulars will depend on the produce of the season, ranging from nopales to eggplant, though meatier options like quesabirria hit their mark as well. The variety of refreshing aguas frescas (e.g. guava and grapefruit watermelon) and welcoming staff ar