Quintana Roo restaurant meat prices jump 270%

Cancún, Quintana Roo — The cost of meat used by restaurants in Quintana Roo has skyrocketed by 270%, driven by rising fuel prices and other economic factors. The sharp increase has particularly impacted steakhouses and other establishments specializing in meat-based dishes.

Restaurants Struggle with Soaring Costs

Marcy Bezaleel Pacheco, president of the association Cocineros por Quintana Roo (Chefs for Quintana Roo), stated that the price surge has severely affected many restaurants.

"Diners who used to order a meat dish for 700 pesos will now see prices rise to 1,100 pesos and wonder what happened," said Pacheco, who previously served as president of the National Chamber of the Restaurant and Seasoned Food Industry (Canirac).

The meat supplied to restaurants in the region is not locally sourced but primarily imported from the United States and Canada. Reduced production in these markets, combined with higher transportation costs, has led to the steep price increase.

Exploring Alternative Suppliers

Some restaurants are considering sourcing meat from South America to mitigate costs. However, many U.S. tourists specifically request USDA-certified beef from their home country.

"It’s like wine—even if they have to pay more, if they see a bottle from Napa Valley, they’ll choose it because it’s what they know," Pacheco explained.

Inflation Hits Traditional Dishes

The widespread inflation is also affecting the price of seasonal dishes such as chiles en nogada, a traditional Mexican dish typically served in August and September. Prices for the dish are expected to range from 250 to 800 pesos.

"If you want to follow the original recipe, you need ingredients like Castilla walnuts, pears, and pomegranates, which are expensive because they have to be imported," Pacheco noted.

Many restaurants may opt to substitute certain ingredients to keep prices affordable for customers.

The situation underscores broader economic challenges facing the hospitality industry in Quintana Roo, a region heavily reliant on tourism and dining services.