Eat, Drink & Be Mérida

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At one time, the henequen trade made Mérida, the capital of the Yucatán, one of the richest cities in the world.  Today, its lovely white stuccoed buildings remind us of its opulent past.  A horse and carriage ride down the Paseo Montejo will help you understand why Mérida was once known as "The Paris of Mexico."

Rick Bayless takes us on a journey through the Mérida market stalls for a look at the blending of Mayan traditions with the Spanish influences.  Dishes such as Ha Si Lil Pac, a pumpkinseed dip with habañero is totally Mayan, yet still part of Mérida’s meals today.

The market’s meat stalls jump-start Rick’s surprising roller coaster ride through Mérida’s food history from Pork Picadillo to the baroque Queso Relleño (stuffed cheese) found in all the classic Yucatán restaurants.  Along the way, we explore the Lebanese influence on this colonial city where thousands of locals dance in the town square nearly every night of the week.



It's a Shore Thing:  Seafood dishes that capture everything that's perfect and irresistible about a day at the beach.

Fusion Revolution: Mexican cooking might even be called the original "fusion cuisine."

Quest for Fire:  Rick can't resist the kind of well-seasoned, simple food grilled over a fire pit Mexican food is famous for.

The Capital of Hip:  Rick takes us on a dawn-to dusk culinary tour of Mexico City that separates the hip from the hype.

Fresh Chiles, Hot & Cool:
Everything about the Yucatán’s beloved habañero with its one-two punch of flavor and heat.

Yesterday, Today & Tamales:  Mexico's past is present everywhere you travel in the form of tamales.

Yucatan Snack-a-Thon:
Who wouldn't like to snack from dawn to dusk on all kinds of Yucatecan specialties?

Modern Mayan:  Mayan culture is experiencing a rebirth in the Yucatán today—in revitalized food, art and architecture.

Paste Sensations: Mérida's colorful, aromatic essential seasoning pastes are the key flavoring for many of the region's dishes.

Hacienda Renaissance: The hacienda is being reborn—as museums, as production facilities for fine rums and liqueurs, and as luxury hotels.


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