Cancun is one of the most popular seaside destinations in Mexico, capturing almost half of all foreign tourists that visit the country — in 2024, Cancún International Airport received 47.7% of all international air travelers nationwide. As is to be expected, most visitors will dine close to where they stay, with the vast majority of hotels concentrated in what’s known as the Zona Hotelera.
But if you are willing to explore further within the city limits, or if you need a respite from the crowded restaurants in the touristy area, there are some fantastic gems to be discovered, serving diverse cuisines in varying price ranges. Here are a few favorites to consider during your next visit to the region.
High End Cuisine Amid A Nature Preserve
Located in Punta Nizuc, nestled among the mangroves between the Caribbean Sea and Nichupte Lagoon, NIZUC Resort & Spa offers various options to experience outstanding food and beverage in a nature preserve setting that’s only minutes away from the Cancun airport and the Hotel Zone. It truly is a magical place to stay, away from the hustle and bustle of the more tourist-geared areas, with a peaceful vibe that’s only interrupted by the occasional passing airplane.
Various restaurants are available around the property, open at different times and days to allow guests and visitors to try a bit of everything, especially if they’re looking for a break from Mexican food. Ni serves Peruvian style ceviches and seafood, while Indochine specializes in Asian fusion cuisine and Terra Nostra is perfect for a romantic poolside Italian dinner with a view to the mangroves and canals.
Head to the adult-only side of the property for a laid-back poolside vibe at La Punta, an open-air restaurant with a thatched roof, wooden deck and a view to the ocean. Fresh fare like a fried octopus ceviche and grilled prime rib eye tacos await, with wine and cocktails perfect for pairing. It’s open for lunch and dinner, and it’s wonderful at either time of the day. But for dinner a visit to Ramona, the property’s signature restaurant, is quite de rigueur.
Born and raised in the Yucatán Peninsula to a Oaxacan mother and Yucatec father, chef Irving Cupul pours his love and passion for Mexico into every dish he creates, in an extraordinary menu that merges indigenous Mexican culinary techniques with contemporary culinary trends while paying homage to his cultural heritage.
“My inspiration stems from the rich, vibrant traditions of Mexican cuisine, deeply rooted in the fond memories of my mother’s cooking,” says Cupul. “I blend these time-honored flavors with avant-garde techniques to craft unique dishes that are both innovative and full of character. Each plate I create has its own identity, with a focus on achieving the perfect balance of taste.”
The result is a modern interpretation of Mexican cuisine, one that innovates while honoring the essence of each ingredient. By using fresh seasonal ingredients, artisanal products, homegrown herbs, and sustainable seafood, he crafts dishes that take diners on a sensory journey through Mexico’s rich gastronomy. Cupul strives to use as many Yucatec ingredients as possible, including chile xcatic, xpelón beans, Maya octopus and salt from Celestún. There’s also an ample vegetarian menu with special dishes that go beyond meatless salads and sides.
“At Ramona, we offer what I call ‘Sincere Cuisine’,” he says. “Drawing inspiration from all corners of Mexico, we aim to surprise and delight our guests with every bite, highlighting the diversity and depth of our country’s flavors. My mission is to honor and elevate traditional Mexican cuisine while pushing boundaries with new trends. Engaging directly with diners allows me to refine and elevate our menu continuously, ensuring every dish offers an exceptional experience.”
Heartfelt Mexican Cuisine In A Lively Rooftop
Venturing deeper into the Hotel Zone is a hidden gem led by a talented young chef. A native of Cancun who spent many years traveling the world, chef Miguel Estrada took over the culinary programming at Canopy by Hilton Cancun La Isla last summer. Located right next to La Isla Shopping Village and on the shore of Nichupte Lagoon, this unassuming property offers two food and beverage concepts, Wander Rooftop and Azulinda Café & Bar, that attract both locals and visitors alike.
Estrada’s love for cooking was deeply rooted in his family, and enforced by his time living in Merida, Yucatan and abroad in places like Costa Rica. His career began in the Riviera Maya, where he worked in high-end hotel chains, collaborating with renowned chefs both nationally and internationally. He became increasingly intrigued by the evolution of gastronomy, particularly the transition from traditional to modern cuisine, emerging trends, and the fusion of different culinary cultures.
Azulinda offers a casual, all-day dining experience with a focus on light and healthy options such as fresh ceviches, tacos, and salads. The café also serves specialty coffee, house-made pastries and small plates, along with a selection of Mexican wines, craft beers and signature cocktails.
Wander Rooftop is a mixture of formal and poolside casual, where Estrada adds signature Mexican and local ingredients to international preparations. Dishes like sikil pak, a pumpkin seed dip of Maya origin, mingle with grilled local octopus, softshell crab tempura and mushrooms al pastor served in handmade tortillas.
But Estrada’s culinary prowess truly shines on the menus he creates for special tasting dinners, which are offered throughout the year on a rolling basis. For these special events, he sources ingredients from across the country to invite diners on a journey across the country’s varied cuisines and ancestral products, paired with wines and house crafted cocktails. It’s worth keeping an eye on the calendar for these delicious and informative dinner events.
Traditional Indian Cuisine In Downtown Cancun
Yes, Indian, and probably the best you’ve ever had unless you’ve been to the Subcontinent. Fernanda Gallegos and her husband, who immigrated to Cancun from India, have been running Patravali since 2013, providing traditional Indian cuisine made with authentic ingredients which they painstakingly source.
“Patravali is a dish used in ancient India to serve food, made from the dried leaves of a tree that grows throughout India,” says Gallegos. “So, what we’re trying to do here in Cancun is to have that authentic Indian identity.” But that concept met with certain challenges at first. “People here think Indian food is too hot, too spicy. But we’re trying to remove this stigma and make authentic food from real ingredients. All our spices and our chefs come from India,” she states.
In fact, the couple import spices from the United States and India, and they have even driven south to Belize to purchase spices when they need them quickly. At Patravali, they spare no expense or effort to make sure everything is original and traditional. All their masalas and spice blends are made in-house from the whole ingredients they source, and their naan and meats are cooked in a proper tandoori on site.
Aside from traditional dishes like samosas, curries and tandoori grilled meats, the menu includes specialties such as a stunning Laal Maas, a lamb rack cooked with mathania red chiles and spices which is a classic of Rajasthan cuisine, and the Poblano Punjabi Jodi, a unique Indo-Mexican fusion that combines chile poblanos stuffed with a savory blend of spices and cheese. A good wine list and refreshing house cocktails round out the lengthy menu. Add excellent service and a beautiful atmosphere and you have yourself a date night winner.
As word has spread about Patravali’s incredible food, Gallegos and her team have become the go-to caterer for Indian weddings across the Riviera Maya and major Mexican resorts including Los Cabos, Puerto Vallarta, Punta Mita, and even as far as Punta Cana, offering flavors from North to South Indian cuisine. And when a space opened practically next door, the couple jumped at the chance to open a sister restaurant, Apsara Thai Cuisine, with the same philosophy, care and dedication as they have with Patravali.
Enjoy Fresh Seafood Where The Locals Eat
If you want to experience classic Mexican seafood dishes away from the touristy places, head inland to the Centro neigborhood for the most laid back and deliciously fresh seafood at Pescaditos. Although it’s nowhere near the beach, the informal friendly vibe, reggae soundtrack and perfect no-frills fare definitely conjure a seaside shack.
23 years ago, owner Nacho Delfin started selling battered fish strips, known in Mexico as pescaditos (meaning little fish) purely by chance. “One day I went for a stroll at the flea market, where my friends had a stall selling souvenirs and things,” he says. “That day, they invited me to participate at the market, and without really knowing what I was going to sell, I said, yes, I’ll do it.” The following weekend, he set up a stand.
“I spent that whole week testing recipes for sauces and the batter for the fish. The first ones tasted like a pancake with fish; it was horrible, horrible,” Delfin says. But he persevered and perfected the batter, and the hot and crunchy pescaditos were a hit with marketgoers. “People accepted me, and I decided to put some effort into the product. We changed locations a couple of times and eventually set up a small shop, until we finally arrived at Avenida Yaxchilan, the location where we’ve been for 20 years.”
The menu at Pescaditos features all the popular Mexican seafood preparations – ceviches, aguachiles, shrimp cocktails, and much more. Of course, the signature pescaditos are a best-selling item, as are the camaroncillas — fried tortillas filled with shrimp — and the shrimp chile relleno. Be sure to ask for the catch of the day, which is grilled whole and served with rice, salad, fresh salsa and hot tortillas.
On weekends, it’s common to see customers arriving midday after a big night out on the town, looking for nourishment and refreshment. That’s when the frosted glasses filled with micheladas and hot mugs of bálsamo, a rich and spicy fish consomme, make their appearance. The name is Spanish for balm — hot and spicy broths are a traditional morning-after cure across Mexico.
“When I started selling pescaditos, I gave away small glasses of spicy fish broth, which we called bálsamo for its ”medicinal effect” because it’s not a food, it’s a remedy that comforts your body and soul during one of those hangovers,” says Delfin, smiling. “That’s the good stuff.”