What is in season in Mérida. and what to order when the market changes.

Spring

  • Mango criollo: Yucatán mango criollo (manila and ataulfo) peak March through May; markets sell them at five for ten pesos.
  • Chaya: Mayan spinach chaya is in season year-round but spring leaves are softest, used at Wayan'e and across panuchos and salbutes.
  • Achiote nuevo: Fresh annatto seeds and just-ground recado rojo paste hit markets in April; cochinita pibil cooks now restock the year's supply.
  • Citrus naranja agria: Yucatán sour-orange harvest closes through April, the citrus used in every cochinita pibil marinade and in sopa de lima.

Summer

  • Mamey: Mamey sapote ripens June through August, sliced over ice at Lucas de Gálvez and into K'u'uk's tasting menu desserts.
  • Pitahaya: Dragon fruit (pitahaya) peaks July-August; the Mérida Slow Food market sells it by the case on Saturday mornings.
  • Habanero verde: Fresh-green habanero is at its peak through summer rain; Yucatecan kitchens shift to brighter, less-smoked salsas in this season.
  • Coconut: Coastal coconut harvest is biggest in summer; vendors on Calle 60 sell agua de coco fría from carts all day.

Autumn

  • Calabaza pibinal: The seasonal squash for K'u'uk and Huniik's pibinal corn course, harvested late September to early November.
  • Mucbipollo: Hanal Pixán's underground-baked tamale of pork and chicken in banana leaves, made only October 31 to November 2.
  • Achiote nuevo: Fresh annatto paste sees a second crop in October, peaking in time for Hanal Pixán pib cooking.
  • Citrus cycle restart: Sour orange (naranja agria) begins fruiting October-November for the new pibil season at Manjar Blanco and Pueblo Pibil.

Winter

  • Lima Yucateca: The Yucatán lima used in sopa de lima peaks December through February, when bright zest carries the broth.
  • Pavo (turkey): Pavo en escabeche oriental and pavo relleno negro lead winter Yucatecan menus; pavo is a Mayan and Spanish tradition, peak dish at La Bella Época.
  • Coco grande: Large dry coconut available December to February for cocadas and dulces típicos at Dulces Típicos Rocío on Calle 63.
  • Cerdo pelón: The native Yucatán pelón pig is processed in cool months; Slow Food market sells charcuterie from cerdo pelón Saturday mornings.
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