Yucatan’s Hidden Gem Now Has a Michelin-Starred Restaurant

Chocholá, Yucatan — The small town of Chocholá, long overlooked by tourists traveling between Merida and Campeche, has suddenly found itself in the global gastronomic spotlight. On May 20, 2026, the Michelin Guide awarded a Green Star to Ixi’im, a restaurant located within the boutique hotel Chablé Yucatan, recognizing its commitment to sustainable gastronomy.

Chocholá, whose name comes from the Maya phrase Chhochhol-Há meaning “brackish water,” sits just 36 kilometers southwest of Merida along Federal Highway 180. Known locally as “Chocholá de los Venados” for the white-tailed deer still spotted in the area, the town offers much more than its new culinary star.

Ixi’im: A Michelin Green Star Winner

The restaurant is helmed by chef Luis Ronzón, who trained under chef Yuri de Gortari and spent time at Copenhagen’s legendary Noma. Since 2017, Ronzón has been developing a cuisine he describes as “tasting Yucatecan without being traditional Yucatecan.” His philosophy rejects sous vide in favor of earth ovens, blending ancient Maya agricultural techniques, smoky pib flavors, the region’s Lebanese heritage, and the best local seasonal ingredients.

Ixi’im also houses one of the world’s largest private tequila collections, with 3,435 bottles including a 1845 vintage and labels painted by Rufino Tamayo.

Must-try dishes include:

• Lechón de cerdo pelón al pib: suckling pig cooked underground with sour orange, recado blanco, and banana leaf.
• Arroz caldoso con tzic de venado: rice broth with local white-tailed deer venison, pickled radish, and xcatic chili.
• Aguachile de camarón de Campeche: Campeche shrimp aguachile with sour orange, guajillo, seaweed, and pickled white cucumber.
• Tiradito de pescado con jícama de Maxcanú: fish tiradito cured with coconut cream, habanero, onion, and cilantro.

Local Flavors and Attractions

Beyond Ixi’im, Chocholá offers traditional Yucatecan market cuisine: cochinita pibil, poc-chuc, sopa de lima, panuchos, salbutes, relleno negro, and papadzules. Budget-friendly options include restaurants Xtabentún, Kooten Hanal, and Caliza Cafetería.

Visitors can explore the Cenote San Ignacio with its crystal-clear waters and illuminated underground river, the 19th-century Exhacienda de Chocholá, the Templo de la Purísima Concepción, the Grutas de Calcehtok and Tzukán caves, and the nearby archaeological sites of Uxmal (50 minutes by car) and Oxkintok (40 kilometers away).

Getting There

Chocholá is a 30-minute drive from Merida via Federal Highway 180, with combi and local bus service available. From Campeche, it’s about two hours on the same highway. The nearest airport is Merida International Airport (MID), with direct flights from Mexico City, Guadalajara, Monterrey, and Cancun.