Néctar, one of Mérida’s best restaurants, serves dishes that follow regional culinary traditions and which are made exclusively with local and seasonal ingredients. The menu changes according to what is being harvested throughout the Yucatán, though certain favorites are always in place, like cochinita pibil
roast pork, relleno negro
-stuffed turkey, traditional tikin xic
fish (marinated with adobo de Achiote and sour oranges, then wrapped in a banana leaf and cooked in an earthen oven dug beneath a wood fire). and a chargrilled venison poc-chuc
(a dish of meat—commonly pork—marinated in citrus and cooked over a grill). Chef Roberto Solís who worked under René Redzepi at his acclaimed Copenhagen
restaurant, Noma, helms the kitchen at Néctar.