Food & Drink

The Taste of Naples Right in the Heart of Santa Ana, Merida: Napoli Mia Pasta Kitchen

Napoli Mia Pasta KitchenYou’re twirling strands of smooth handmade pasta around your fork in a delightful little bistro opposite the beautiful 18th Century yellow church, Parroquia Santa Ana, as the sun goes down. It’s romantic, relaxing and the food is authentically Italian. Except you’re not in Italy, you’re actually in the centre of Merida, on Santa Ana square, where owner Roberto, originally from Napoli, has managed to create a wonderful little Italian bistro right in the heart of Yucatan’s capital: Napoli Mia.

Dal Baffo Ristorante Bar ItalianoThe Heart of Italian Cooking on Avenida Alemán​

Dal Baffo is tucked away on Avenida Alemna in Colonia Felipe Carrillo Puerto and if you drive by too fast you might miss it! This is a true gem of Italian food and we are excited to tell all of you Italian food lovers about our great find.

MID CityBeat's Newest Find Delicious Authentic Italian Food:Sole Mio

Sole Mio Sole Mio is a wonderful, small, Italian restaurant serving some of the best home-cooked Italian food in town. Step inside and you will be transported to a cozy part of Italy with tables adorned with checkered cloths, wine bottles on shelves on the wall and an open kitchen with gorgeous smells wafting out.Sole Mio is a delightful collaboration between Federico, Carolina and Juan Jose. Federico, who came to Merida 5 years ago from Genoa (Genova), is extremely proud of his work and is clearly very much in love with the food that is served here. A chef determined to share his passion, Federico gives gastronomy classes at one of the universities in Merida and met Juan Jose and his cousin Carolina 3 years ago. They are from Guerrero and together they decided to bring the taste of Italy to a quiet street of Merida. Regularly discovering new recipes, combining simple ingredients and coming up with great combinations, they are living their best life!

Secrets of the Yucatecan Kitchen: How To Make Sikil Pak

What do I do with those piles of delicious smelling spices at the market? What is that wonderful brown stuff they set out before a meal at a Yucatecan restaurant? How do I use all these new ingredients I keep seeing at the supermarket? Many have questions about local food and I have answers and help. Over my next few articles here on MID CityBeat, I’m going to teach you how to use axiote--that thick red paste you see everywhere. How to buy and use the wonderful local pumpkins, peppers and coconuts. I’ve even got ideas up my sleeve about how you can use all the dried chilies you had never seen before moving to the Yucatan. My specialty is vegan food and the dishes of the Yucatan are especially adept to that diet as the ancient Mayans too ate little meat and mostly subsisted from the fruits, vegetables, and grains of their MILPAs. The first dish we will learn to tackle is one of the most coveted and surprisingly easy to achieve at home, Sikil Pak. For those who don’t know it by name, it’s the dip that looks like beans but isn’t when you go to a Yucatecan restaurant. Sikil Pak is considered a salsa, but in my humble opinion it is a dip. Sikil means pumpkin in maya and Pak means tomato. This dish starts as a powder made from dried pumpkin seeds, salt and spices then is mixed with charred tomatoes, garlic, onion and if desired spicy pepper.


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