Mérida Seasonal Food 2026: What to Eat When

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

Next up in Mérida

Carnaval Mérida

3-10 Feb 2027Antojitos and panucho stalls along Paseo de Montejo

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.

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Hotels in Mérida, 22-23 May 2027

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.

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.

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.