Quintana Roo’s Top 5 Must-Try Traditional Dishes

Cancún, Mexico — Manuel Isaías Pérez Alamilla, delegate of the Conservatory of Mexican Cuisine in Quintana Roo, member of the Department of Gastronomic Policy in Quintana Roo, and full-time professor at the Technological University of Quintana Roo, spoke with Grupo Pirámide about the gastronomic regions of the state, their differences, and unique cultural characteristics during the inauguration of the restaurant "Autóctona."

The Seven Culinary Regions of Quintana Roo

Pérez Alamilla referenced his book La Cocina Cotidiana de Quintana, published five years ago, which outlines the seven distinct regions of Quintana Roo, each with its own societal, cultural, and gastronomic identity.

1. The Islands – Known for fishing rather than agriculture, their signature dishes include Tikin xic, ceviche, and fried fish.
2. The Maya Zone (South) – Characterized by reliance on milpa farming, hunting, and foraging, with limited supermarket access.
3. Cancún – A melting pot influenced by migrants from Guerrero, Oaxaca, Mexico City, Veracruz, Chiapas, and Tabasco.
4. Northern Maya Zone – Features traditional Maya culinary practices.
5. Costa Mujeres – Blends coastal and international influences.
6. Agricultural Zone – Focused on locally grown produce.
7. Agrarian Zone – Emphasizes rural and traditional foodways.

Quintana Roo’s Five Signature Dishes

Pérez Alamilla highlighted five emblematic dishes from the region:

1. Holbox’s Lobster Pizza – A fusion of Italian tradition and local seafood, created by Italian settlers.
2. Fried Fish (Cancún) – A breakfast staple unique to the area.
3. Pescado Pilpín (Chetumal) – Fish cooked in a butter and habanero sauce.
4. Ek (Maya Zone) – Tacos made with wasps.
5. Sanchac de Chaya – A chaya-based broth, alongside empanadas and dairy products like Tip Top cheese and Patégras, influenced by Belizean culture.

Preservation and Research Efforts

Pérez Alamilla emphasized ongoing research to document and preserve Quintana Roo’s culinary heritage. His team has identified 113 traditional recipes, with upcoming publications on bread, sweets, snacks, and proteins from the jungle and sea.

Currently, he is collaborating with the newly opened restaurant Autóctona at Hotel & Spa Xbalamque Cancún Centro to map Quintana Roo’s culinary landscape, working closely with local cooks and master chefs.

"The difference between a Mexican cook and a local master cook," he noted, "lies in understanding the entire process—from sowing and harvesting to preparation—not just the cooking itself."

The professor’s work underscores the importance of preserving ingredients, techniques, and cultural narratives to maintain Quintana Roo’s unique gastronomic identity.