13 Must-Try Restaurants in Cancún

Cost per person, not including drinks: $ = Under 200 pesos (less than USD $10) $$ = 200 - 300 pesos (USD $10 to USD $15) $$$ = 300 - 500 pesos (USD $15 to $25) $$$$ = Over 500 pesos (more than USD $25)

Every local in Cancún knows this seafood gem. Drenched in blue and white decor, it has been a staple in Puerto Juárez, a fishing community in Cancún, since the 1970s, making it one of the city’s oldest restaurants. Chef Octavio Santiago, who inherited the business from his father, offers expertly crafted soups, cocktails, ceviches, fresh fish fillets, octopus, and shrimp. Don’t miss the boquinete (hogfish), a deep-sea fish available fried or grilled, and the delicious grilled oysters with garlic butter and lemon. The salsas are a must-try; they’re truly exceptional. [$$]

El Pocito has been a beloved lunch destination in Cancún since 1988. Hailing from Valladolid in the nearby Yucatán state, self-taught chef Manuela Uch runs the kitchen, creating dishes infused with Yucatecan spirit, including one of the region's most renowned versions of cochinita pibil (pork slow-cooked with achiote). Keep an eye out for chaya, a local plant deeply rooted in the area’s cuisine; it appears in everything from aguas frescas to tamales, offering a flavor reminiscent of chard with a hint of herbs. [$]

As one of the first markets established in Cancún, Mercado 23 offers a diverse range of food choices. El Paisano del 23 has gained popularity for its slow-cooked pork leg — a dish prepared for 12 hours to create incredibly tender meat for sandwiches and tacos. This beloved recipe originates from the late owner Don Antonio “Tony” de los Santos, who hailed from Tabasco, a region where pork plays a significant role in the cuisine. It’s advisable to arrive early, as the place fills up quickly. [$]

With locations in Cancún and Puerto Morelos, Socio Naiz redefines the taquería experience, broadening diners’ horizons on taco fillings. It all begins with their remarkable tortillas, some crafted traditionally from nixtamalized blue and white corn, while others are vibrantly dyed pink with beet juice. Don’t miss the pa’l puerquecito taco featuring rib-eye, chicharrón, and grilled nopal, the waka waka (their unique take on guacamole), or the alucinogeno (hallucinogen) taco loaded with portobello mushroom, purple cabbage, and chipotle dressing. [$$]

Mercado 28, a vibrant local open-air market, originated in the 1970s when it was still nestled in the jungle. Here, you’ll discover numerous artisan craft stalls along with various dining options, including the renowned El Cejas. For over 30 years, this restaurant has served a diverse range of seafood dishes infused with Veracruzan flavors in a spacious, hangar-like setting filled with tables. Don’t miss their seafood cocktails, known in Mexico (and other Latin American countries) as “vuelve a la vida,” or “return to life” — the perfect remedy after a night of partying. [$]

Parque Las Palapas serves as the heart of Cancún, acting as a town square where locals gather, making it a fantastic place for people watching. There’s always a buzz of activity, from concerts to various performances, but regardless of the event, you’ll spot people strolling through the park savoring corn. They are likely indulging in treats from this beloved 30-year-old stand, which offers elote on the cob or cups of esquites topped with corn broth, grated cheese, mayonnaise, lime, and chili powder. The stand opens daily at 4 p.m.; just look for the enormous corn cob. [$]

Huelic is dedicated to elevating the tortilla game in Cancún by crafting theirs from heirloom corn instead of the usual corn flour found elsewhere. The term “huelic” comes from the ancient Nahuatl language, meaning “tasty” or “flavorful” — a fitting description for their corn-based offerings, including tlacoyos, sopes, and tamales filled with mole, peppers, cheese, or even sweet pineapple. Enjoy your meal while observing the tortilla machine and skilled staff in action, capturing the authentic experience of a neighborhood tortilleria. [$]

Taste of India specializes in South Indian fare and has become a beloved spot for locals, thanks to its founding chef Gulab Singh. The menu features an array of curries—ranging from vegetarian to seafood and lamb—alongside dishes like salmon tikka and mixed grilled meats. Each platter comes with main dishes, saffron rice, garlic naan, and a sweet treat of gulab jamun for dessert. Be sure to sample a variety during the weekend buffet. [$$]

Mar de Miel proudly refers to itself as a “kitchen with charm,” and it certainly delivers. Opening at 7 a.m., the bakery section boasts an impressive selection of fresh cinnamon rolls, sourdough bread, and croissants, alongside traditional Mexican pastries like orejitas and conchas. If you’re in the mood for something heartier, the breakfast and lunch menus offer classics such as avocado toast and overnight oats, as well as inventive dishes like a huitlacoche omelet and hibiscus enfrijoladas. [$$]

The Icaza family women have spent 30 years in catering, and in 2019, they took the leap to open three brick-and-mortar locations, including one at an artisan market (currently closed). At Icaza Cocina de Herencia, nestled in the historic Quinta La Chula, enjoy brunch that features beloved dishes from around the globe, from rye bagels to chilaquiles served with red sauce. [$]

Vegans will feel right at home with Herbívoro's all-day menu, brimming with options free of animal products, while also catering to omnivores. The offerings range from vegetable and carb-heavy juices to salads and breakfast classics, but don't miss the inventive selections like lentil-quinoa burgers, soy al pastor tacos, pizzas, and popular gluten-free sweet potato nuggets. [$$]

Chef Jonatan Gomez Luna and his team consistently rank among the best in local and international culinary circles, most recently landing at No. 38 on Latin America’s 50 Best Restaurants in 2021. A drive to Puerto Morelos is well worth it for their seasonal tasting menu, featuring up to 30 dishes that celebrate local ingredients and sustainable practices. Expect avant-garde presentations and innovative takes on classic Mexican flavors, such as esquites with bone marrow, smoked quail egg with ha’ sikil p’ak, and clam tartar with aguachile. Their wine pairings are always full of delightful surprises. [$$$$]

Axiote is a must-visit on any culinary journey through the Riviera Maya, helmed by chef Xavier Pérez Stone. This establishment offers a blend of local and national Mexican cuisine, emphasizing freshness and sustainability. Located in Playa del Carmen, it stands out among the area’s commercial Mytouries, serving dishes like duck tacos with chile paste, chilled smoked marlin paired with pumpkin seed and burnt habanero salsa, and Veracruzan rice featuring shrimp from Campeche. The bar boasts an impressive selection of top-notch tequila and mezcal, along with wines from across Mexico. [$$]