Yucatán’s Cochinita Conquers Mexico City

Mexico City — With great success and a high volume of visitors, Yucatán Week in Mexico City 2025 confirms the growing recognition of Yucatán's gastronomy, culture, and traditions as a national benchmark. The aromas of achiote, sour orange, and habanero pepper filled the Palacio de los Deportes, where Yucatecan cuisine once again conquered the country's capital as hundreds of visitors formed long lines to enjoy the flavors that distinguish the land of the Maya Renaissance.

From the event's first days, the gastronomic zone solidified itself as the most popular area of the exhibit. Capital city families and Yucatecans residing in the city sampled the emblematic dishes that have made the peninsula's cuisine famous: cochinita pibil, lechón al horno, panuchos, salbutes, and sopa de lima, accompanied by fresh waters made from chaya, horchata, and tropical fruits.

A Culinary Icon in High Demand

The cochinita pibil, an undisputed icon of Yucatán, continues to be the most requested dish. Prepared with pork marinated in achiote, wrapped in banana leaves, and slow-cooked in an underground oven, it represents the fusion of Mayan heritage with colonial influence and is a symbol of identity for the people of Yucatán. Its prestige transcends borders, forming part of the culinary richness that led to Yucatán being declared the Ibero-American Capital of Gastronomy 2025, a distinction awarded during the International Tourism Fair (Fitur) held last January in Madrid, Spain.

Participating business owners celebrated the enthusiastic public response, reporting significant sales and highlighting the value of this showcase for promoting the state's gastronomic wealth.

Business Owners Celebrate Success and Opportunity

Abraham Alejandro Frías Ku, from the restaurant Casa Yucatán, expressed his satisfaction at representing his homeland at an event of such magnitude. "We are very happy to see that people receive us so well. The food is what people take away the most, because the people of Mexico City love Yucatecan gastronomy," he shared.

The young entrepreneur emphasized that, beyond conquering palates, this experience boosts the projection of his business and opens new opportunities to establish commercial links. "Yucatán has much to be explored: its culture, its traditions, and its gastronomy. That is why we are here, so that people get to know us," he added.

For his part, Raciel Iván González Góngora, a representative of the traditional restaurant Los Almendros, with more than 65 years of history, highlighted the warm response from the capital's public. "From the first day, people arrived with enthusiasm; some are Yucatecans who live here and come with the hope of tasting a little piece of their land. We bring the best of our flavor: poc chuc, sopa de lima, cochinita, and horchata de chaya," he commented.

González Góngora underscored that this exhibit not only brings Yucatecan culture closer to the rest of the country but also boosts local restaurants, artisans, and producers, who find in this event a showcase for promotion and a source of pride for Yucatán.

A Major Gastronomic Showcase

In total, four Yucatecan restaurants are participating this year in Yucatán Week in Mexico, offering a culinary experience that combines flavor, tradition, and hospitality in a spacious pavilion with a capacity for 450 diners.

Thus, with every plate served, Yucatán Week in Mexico City 2025 confirms that Yucatán is more present than ever in the people's favor. Through its gastronomy, culture, and traditions, the Government of the Maya Renaissance reaffirms that the state continues to set trends and win hearts across the country.