23 Must-Visit Restaurants in Tulum

Drawing inspiration from her native Puebla, chef Claudia Perez Rivas crafts traditional moles and regional dishes with a refined touch reminiscent of classic Mexican haute cuisine. Her seasonal specialty, chiles en nogada, achieves a delightful harmony of savory meat, fruity picadillo, roasted poblano, and a creamy white walnut sauce. Local fish is served similarly, accompanied by a white mole enriched with almonds. Additionally, Perez prepares various moles featuring rolled chicken breast stuffed with local chaya. Enjoy these dishes amidst the Mexican folk art adorning the white adobe walls, and don’t forget to pick up some of the signature mole pastes to bring home.

Include a visit to Doña Paty on your Tulum taco tour to enjoy her tacos de guisados, which feature Mexican stews served in fresh corn tortillas. The daily selection varies, but you can typically find about 10 beloved options such as chicken meatballs in salsa, ham and cheese croquettes, smoky pork ribs in chile morita, chile strips with melted cheese, and chiles rellenos. Be sure to accept her offer of rice on the taco, as it helps absorb all the delicious juices. Doña Paty also offers breakfast items like chilaquiles, huevos a la mexicana, and even fluffy pancakes.

Update: July 19, 2023: Doña Paty has closed.

On Avenida Satélite, keep an eye out for a vibrant yellow banner, a tan beach umbrella, and a couple of bamboo tiki bars marking a taco stand. This is the spot for a delicious mid-morning treat: tacos de canasta (steamed tacos) filled with options like scrambled eggs with chaya (a spinach-like green), red mole with chicken, or chicharron prensado (intensely marinated pork). As they steam, the tortillas soak up the flavors and turn a glossy, oily hue. Grab five tacos and a freshly squeezed juice to energize yourself for a day of shopping in downtown Tulum.

On Avenida Satélite and Calle Géminis Norte in downtown Tulum, you'll find numerous vendors offering marquesitas (sweet and savory rolled crepes) and elotes. While taco stands are less common, El Tio stands out as a long-standing favorite, known for its tacos al pastor and tortas featuring bright-orange, tender marinated pork topped with onions, cilantro, pineapple, and salsa. Share a fried-hash combo with a friend, cooked on a flattop and served with corn tortillas for DIY tacos. Choices include matambre (with poc chuc, al pastor, chorizo, ham, bacon, onion, tomato, and chile poblano), alambre (pork chop, bacon, onions, chile poblano, and cheese), or fortachon (pork chop, al pastor, chorizo, and onion).

In a cozy setting adorned with dark wooden furniture and Tulum’s iconic conical pendant lights, chefs Carolina Noya and Alonso Lara are elevating heirloom corn. Their vibrant red, yellow, and blue tortillas, crafted from 100% nixtamalized corn, are filled with either tender pork ribs or huitlacoche and served on artisanal ceramic plates with bowls of zesty green and red salsas. The menu features large, colorful quesadillas with strong epazote (a traditional southern Mexican herb) or huitlacoche, and hearty tamales smothered in rich tomato or chile poblano sauces. Also on offer is quesabirria, with adobo-marinated heirloom corn tortillas charred on a comal, served on rustic clay plates.

This popular street stand shot to fame during chef Rene Redzepi’s Noma Mexico residency in 2017, drawing food enthusiasts from the U.S. who flooded Instagram with tantalizing photos of Yucatán-style tortas de lechón (suckling pig sandwiches), tacos de cochinita pibil (slow-roasted marinated pork), and relleno negro de pavo (spicy marinated turkey). These dishes are a showcase of Maya culinary techniques: the tangy recaudo rojo for the cochinita pibil, the smoky recaudo negro for the relleno negro, and the aromatic recaudo blanco for the slow-roasted pig. Experience the vibrant flavors and traditional spices of the Yucatán at this must-visit street food spot.

Don’t be misled by the name. La Chiapaneca is renowned for its Yucatán-style tacos al pastor and a variety of antojitos, including panuchos (tortillas stuffed with beans and meat) and salbutes (lightly puffed fried tortillas topped with chicken in recaudo rojo and vegetables). The gringa, featuring al pastor with melted cheese wrapped in a flour tortilla, is a must-try. Vegetarian options are also available, making this spot a favorite among all taco enthusiasts.

Campanella Cremerie stands out as Tulum’s go-to spot for gelato, high-quality Veracruz coffee, and delicious waffles. This popular café is perfect for any time of day—offering refreshing juices and paninis for lunch, strong double espressos to recharge in the afternoon, and sweet gelato to cap off your evening. With seasonal flavors like Argentine caramel, lemon pie with toasted coconut, and Sicilian pistachio, there's a treat for everyone’s taste buds, and the experience is elevated with a classic affogato.

Immerse yourself in the magical backyard garden of this downtown bar, where you can explore a wide array of Mexican spirits, including mezcal, raicilla, sotol, and pox—a traditional Mayan corn distillate from Chiapas. The menu features an assortment of tacos, ceviches, and botanas to enjoy alongside invigorating agave-based cocktails. Whether you opt for a pox-infused concoction or a zesty gin tonic, don’t miss out on sampling a flight of mezcal or other Mexican spirits for a true taste of Mexico.

For authentic Mexican seafood in Tulum, head to this Sinaloa-style mariscos spot in the heart of downtown. The menu features aguachiles, mixed seafood tostadas, and a variety of seafood towers, each beautifully layered with avocado, fresh veggies, and seafood drenched in zesty sauces and lime juice. The Escuinapense tower is packed with dry shrimp from Escuinapa, Sinaloa, while the Mazatleca includes aguachile, raw tuna, and cooked shrimp.

Dining exclusively at international restaurants can sometimes make you forget you're in Mexico. However, a visit to Mercado de Tulum will ground you in local flavors, especially at the Rincon de Jade stall, where Keily Medina offers regional delights such as albondigas with fideos. Try the chirmole de pollo (relleno negro), a dark stew with chicken and a hard-boiled egg, or the frijol con puerco, a hearty pork and bean stew spiced with epazote and best enjoyed with a raw habanero. Don’t miss the Sunday morning mondongo, a slow-cooked menudo with stomach and tripe, flavored with Seville orange juice and recaudo rojo. If the mondongo doesn't help your hangover, the raw habanero will certainly distract you from your headache.

In 2019, Alejandro Hernandez and Francisca “Panchita” Caamal, known for their expertise in Yucatán and other regional Mexican cuisines, launched a stall outside Mercado Publico Ca’axihil. They serve elaborate, upscale chilaquiles and enfrijoladas adorned with artistic swirls of cream. While their breakfasts are some of the best in town, locals flock to their lunch buffet for just 90 pesos (about $4.90), featuring eight clay pots of robust stews like chicharrón en salsa roja, picadillo, and costillas en salsa verde, served with rice and beans. The daily menu includes Yucatecan classics such as pollo en chimole and costilla en adobo, alongside regional dishes like the spicy churipo (beef stew) from Michoacán.

Established in 2015 by Portuguese chef Inacio Lamas after a decade of soul-searching, this open-air wood-fired kitchen nestled in the jungle offers a unique dining experience. Start with the Ceviche KT, an artistic arrangement of raw fish, watermelon radish, thin slices of chile serrano, and finely sliced purple onion, all floating in a pool of tangy leche de tigre. Larger dishes include a succulent braised pork belly complemented by a rich green pipian sauce. The menu evolves with the seasons and ingredient availability, with many dishes adaptable for vegan diets.

Established in 1998, Casa Banana features a charming patio draped in palm trees. In 2009, Argentine chef Santiago Levy revamped the menu to highlight the tradition of Argentine asado, grilling premium cuts of steak over an open flame, along with seafood suited to the Tulum environment. Begin with smoky, wood-fired asparagus topped with goat cheese and flaky empanadas before moving on to classic offerings such as an 18-ounce ribeye or a 16-ounce vacio (flap steak), and whole fish roasted in a wood oven with just parsley, citrus, and roasted vegetables. Signature drinks like the black Negroni and fernet julep pay homage to Levy’s Argentine roots and set the stage for the asado experience.

This chic jungle retreat exudes charm with its blend of 17th-century Mexican architecture, candlelit ambiance, and lush palms and vines. The menu features a mix of Mediterranean mezze, Mexican American tacos, and appetizers like quesadillas cut into sharp triangles reminiscent of American chains. Sip on a smoky, citrusy Gitano Swizzle or one of the tropical mezcal cocktails while enjoying the effortlessly cool atmosphere.

For a trendy rainforest patio experience, visit Rosanegra, a lavish spot celebrating Latin American culture that's so popular with Chilangos, they expanded to Mexico City's posh Polanco district. The ambiance is enhanced by dim bamboo lamps and glamorous guests enjoying sparklers. Indulge in ceviche presented in glass terrariums, A5 wagyu tacos drenched in sauce, and oversized churro hoops served in martini glasses. Treat yourself to the Millionaire, featuring an 8-ounce New York Kobe cut from Hyogo Prefecture, paired with Mediterranean lobster tail or Nigerian U2 Tiger Shrimp. If you’re staying at a Sea Villa at Azulik, this is a must-try.

Chef Eric Werner heads one of Tulum’s most celebrated dining spots with a strong commitment to the community and environment. At this renowned restaurant, the team forages locally, sources from nearby markets, and grills freshly caught seafood over open flames. Rather than focusing on traditional Mexican dishes, Werner emphasizes cooking in Mexico, resulting in dishes like sea bream fillets, Caribbean lobster, and arrachera cuts of Angus beef grilled over wood. These are served simply with bitter greens and roasted veggies. Dining under plain white awnings on a gravel floor, the restaurant offers a glimpse of Tulum’s authentic charm before the tourist boom.

With its charming campsite kitchen and a cozy, picnic-like ambiance, Arca is a must-visit for its innovative, microseasonal fare. Ingredients seem as though they were just foraged from the lush surroundings of fan palms. This flagship restaurant of Mexican-American chef Jose Luis Hinostroza, whose impressive background includes Alinea, El Celler de Can Roca, De Kromme Watergang, and Noma, showcases his talent. Crispy chaya, reminiscent of spinach, complements the grassy notes of grilled avocado and tempura soft-shell crab. Don’t miss the grilled octopus marinated in recaudo negro, a standout in Tulum's culinary scene.

At Bal Nak, modern Mexican cuisine meets a vibrant, jungle-themed backyard party. This chic outdoor venue serves up dishes like duck breast with almond mole, roast suckling pig with sweet and smoky Oaxacan chilhuacle mole, and hoja santa tamal. The chargrilled watermelon aguachile in spicy guava sauce is a must-try. Begin your meal with grilled chocolata clams and a refreshing beetroot cocktail.

This upscale steakhouse and raw bar by Grupo Anderson’s offers a global selection of seafood and steaks. Enjoy oysters from the American East Coast, crab legs from Alaska, Kobe rib-eyes from Hyogo Prefecture, and corn-fed tomahawk steaks from the American Midwest. Savor fresh Caribbean lobster tails and USDA prime cuts, all enhanced by the rich smoky flavors from the Josper coal oven. Pair your meal with refreshing mezcal and tequila cocktails on the elegant wooden deck.

At Chef Jose Luis Hinostroza’s brasserie, enjoy Yucatán-inspired bar bites paired with an impressive selection of biodynamic and natural wines from the peninsula, as well as bold orange wines from Italy. This relaxed and elegant outdoor venue is perfect for a pre-dinner outing. Delight in hamachi crudo atop lemon verbena coconut flatbread, and savor a cheese board complemented by zapote negro compote, all while sipping on a chilled bottle of Bichi, a natural wine from Tecate.

Chef Luis Aguilar, hailing from Mexicali, crafts sustainable dishes using produce from the fair-trade Mestiza de Indias farm, seafood from local fishermen, and meats from La Tiendita in Playa del Carmen. This romantic, candlelit restaurant enveloped in greenery offers a contemporary Caribbean menu. Enjoy a glass of Mexican wine from Valle de Guadalupe with a tangy fish crudo topped with shaved apple, swimming in a vivid green citrus leaf and tomatillo sauce. Alternatively, start with wood-fired Campeche prawns in a zesty Tajín bearnaise. The fusion of Caribbean and Mayan influences shines in the main dishes, such as the roasted catch of the day, served over creamy cassava with a salsa of dried chilies and crispy cassava strips.