The restaurant industry offers a wide range of dishes, including seafood, for visitors to enjoy.
During the holiday season, the magical towns of Yucatán have become secondary destinations, as the vast majority of people seek refuge on the state’s coasts to enjoy the sun, the sand, the sea, and, above all, seafood-based cuisine.
Given this situation, the local restaurant industry has been adapting, offering a wide range of Yucatecan food, but also dishes made with seafood, as the season represents an opportunity to reinvent its menu, according to Carlos Guillermo Aguirre Aguilar, president of the Yucatán Gastronomic Federation.
Complementing the regional menu with seafood is a way for people who, for whatever reason, don’t go to the beach and instead seek out dishes like fried fish, grilled octopus, ceviche, dogfish bread, and other culinary delights, but always within their surroundings.
While the arrival of tourists benefits businesses in the food sector, Aguirre Aguilar pointed out that the increase in seasonal ingredients such as fish, shrimp, lemon, cilantro, and so on, directly impacts the preparation of various dishes.
Carlos Guillermo emphasized that in the eastern part of the state, Lomitos (small loin), Papadzules, longaniza (sausage), smoked meat, and other typical regional recipes never go out of style, and are always a safe bet.
The Magical Towns are constantly looking for ways to move forward, and further proof of this is their partnerships with travel agencies through comprehensive packages, including tourist, culinary, and hotel experiences.
TYT Newsroom
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