Back in the Centro, head for the Mejorada neighborhood east of the Plaza Grande, where Pancho Maíz’s modest appearance belies its ambition. Open for breakfast and lunch, this welcoming corner restaurant has fans whirring in every corner, a retro-green-and-yellow tile floor and a mural of a corn stalk holding a sleeping man — a reference to the restaurant’s mission of preserving the region’s corn varietals, which are sacred to the Maya people and integral to their diet and culture. Everything here, from the pinole (a traditional drink made from ground corn, cinnamon and toasted cacao, 45 pesos) to its jumbo sope — an oversized disk of native corn masa — topped with chicharrón (fried pork rind or belly), pickled onions and chiles, and locally made fresh cheese (135 pesos), is quintessential Yucatecan soul food.

What we love about Pancho Maíz is that it celebrates the rich heritage of corn in Yucatán. Not only does it seek to innovate with a menu that pays tribute to Mexican cuisine, it also plays a role in supporting local farmers by using 100% native criollo corn. Its menu is consistent with its social ideas, and it takes us on a culinary adventure that pays homage to the pre-hispanic grain, connecting diners with the land and cultural heritage.

Don't let the bare walls and basic furniture fool you—this restaurant, a few blocks east of Parque Mejorada, offers one of Mérida's best dining experiences. Chefs Xóchitl Valdés and Selena Cárdenas have impressed gourmets with their celebration of corn, the basis of many of the dishes served here. Before you leave, stop in at the adjacent store, which sells local honey and honey products, from candies to shampoo.

Experience a unique breakfast adventure at “Pancho Maíz” – a one-of-a-kind eatery that serves dishes made from locally-sourced, handpicked criollo corn from the Yucatan Peninsula, supporting small farmers and producers. Their menu boasts mouthwatering options such as plantain molotes filled with fresh cheese and mole, refried red beans, roasted fresh cheese with charred tomato salsa, and a nopal salad with chorizo ​​and cheese. And that concludes our blog on some of the most charming and bohemian breakfast and brunch spots in Merida, Yucatan!

Pancho Maíz takes diners back to the roots of Yucatecan cuisine with its emphasis on handmade corn tortillas and traditional corn dishes. The restaurant’s rustic setting, complete with wooden tables and earthy décor, is the perfect backdrop for its menu of tamales, quesadillas, and other regional specialties. The star of the show is the masa, made fresh daily using heirloom corn, which gives every dish a rich, earthy flavor and authentic texture.

Located directly opposite Wayan’e, Pancho Maiz is a small, rustic restaurant that uses ingredients from local suppliers, with a particular emphasis on native corn. There are numerous items on the menu including flautas, enchiladas, and chilaquiles, but on this day we were both craving the huevos rancheros (it’s rare we order the same thing!). We were very pleased with our choice.

Although not identified as a Oaxacan restaurant, when I was in Oaxaca, most of the contemporary restaurants took me right back to eating at Pancho Maiz. They are a corn based kitchen using all heirloom corn from small Maya Yucatecan farmers. Their creative menu with tetelas, memelas, and other Mexican favorites with delicious guisos made me add it here too.

Other noteworthy culinary projects include: Micaela Mar y Leña, which recreates authentic Mexican recipes from diverse latitudes; Pancho Maiz, a new, fast-growing humble restaurant that promotes the ethical use of corn; and Cuna, helmed by Venezuelan chef Maycoll Calderón, who crafts seasonal menus with the best-quality produce from the region.

Or try Pancho Maiz’s unforgettable antojitos that use native corn, known as maiz criollo, to make the ultimate Yucatán comfort food. For those wanting something more avant-garde, Izel Restaurante by Pablo Luque offers a unique take on Veracruz cuisine with intricate lacto-fermentation techniques.