After 15 years in the Yucatan and the past 5 of them as a pescetarian I have no problems finding excellent things to eat but I´m the last to try a new restaurant or a new dish at a favorite restaurant. Unless I´m in the mood for a guacamole only meal I can´t really eat in a traditional Yucatecan or Maya restaurant so you´ll have to go somewhere else for that recommendation. I lived in New York for 10 years and Paris for 12 so I´m pretty spoiled as far as dining out goes. Luckily I enjoy cooking and having friends over and I have a few friends that invite me back.
In 2014 I helped host and coordinate the Cook it Raw events here in and around Merida. For my annual Hanal Pixan party I cooked Pizza´s with JP McMahon of Aniar in Galway and an Indian wedding cabbage curry with Albert Adrià of El Bulli fame. Giocanda Scott of Trasierra made my birthday cake that summer. Jeremiah Tower help host the first of 3 events and you can see the video here on Munchies along with Eric Werner of Hartwood in Tulum. Roberto Solis of Nectar closed his restaurant every summer and did internships in places like Fat Duck and Noma. Through Roberto Rene Redzepi discovered the Yucatan and now spends a few weeks a year in the area. Rene and Roberto made the menu and trained the cooks for the Michael Nyman concert this year at Hacienda Ochil. Several alumni of Nectar now have restaurants of their own or food trucks like my favorite Icaro. Roberto has been hosting chefs for special evenings at Nectar so you should keep your eye on his facebook page to see who´s coming if you are in town.
I´m such a moody foodie that I can´t bring myself to go to Ku´k. Molecular just sounds like too much homework. I know friends and guests who have had wonderful meals there. I know others who haven´t. I´m just not curious. Having written this I feel very foolish and I´m going to force myself to try it before the summer is over.
Here is the link to my blogpost about places for breakfast or desserts. Cookies, Chocolates, Croissant & Cakes …. get your sugar fix here!
too be continued…