The State of Yucatán, in the southeast of Mexico is characterized by its great gastronomic and cultural diversity.  Its pre-Hispanic past and fusion of cultures is seen in a wide variety of exquisite dishes which range from poultry to seafood, always fresh due to the proximity to the coast.
The most important economic activities of the region are agriculture and ranching.  This helps the foreign visitor to find regional dishes with ingredients of the highest quality, fresh, organic and healthy.  

Typical dishes include cochinita pibil (pork roasted with achiote), papadzules (hard-cooked eggs chopped and served in a tortilla with a sauce made from roasted and ground squash seeds), salbutes and panuchos, lechon (roast pork), escabeche and  poc-chuc (pork steak); seafood includes fish filets and tikinxic (fish filet cooked fresh over hot coals), as well as in cocktail and other dishes.

A key piece of Yucatecan cuisine is the habanero pepper, unique in the world for its size, flavor and bite.   Due to its tropical climate a large variety of fresh  fruits and vegetables are always available in Yucatan, including zapote, guayaba, papaya, mango, avocado and pitaya, to name just a few.