DK Travel : Cancún and the Yucatán : Editor's choice

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Oxkintok

This ancient Mayan city has a Satunsat, or “Labyrinth” pyramid, containing a strange, dark maze, possibly built as an entrance to the Underworld that only the Lord of Oxkintok could use.
Paamul

The favorite destination for RV travelers, who take advantage of generous long-term rates to settle in for the whole winter. The campsite also has cabañas (see Cabañas María del Mar, Isla Mujeres), a beach bar (see Paamul), and a dive shop.
Pan de Cazón

Campeche has a distinctive and very varied cuisine of its own that, as befits a port, makes great use of local fish and seafood. This is one of the most popular campechano favorites, and features chopped hammerhead shark (cazón ), mixed with spices and a tomato sauce; it is served between two soft corn tortillas.
Panuchos

Small, crisp-fried tortillas covered in refried beans and topped with strips of chicken or turkey and chopped tomato, onion, avocado, and chilis.
Papadzules

A Mayan dish of chopped hard-boiled eggs in a sweet pumpkin-seed sauce, rolled in tortillas – often served with a spicy tomato sauce.
Parque Nizuc, Cancún

With an interactive dolphin pool, snorkeling with (harmless) stingrays and sharks, as well as a Wet’n’Wild water park, this is the Riviera’s biggest fun park.
Playacar

The plusher side of Playa del Carmen, with a fascinating jungle aviary in the midst of landscaped avenues lined with big resort hotels and private villas (see also Air Tours).
Poc-Chuc

Marinating is one of the most characteristic skills of Yucatecan cooking, and this delicious dish features pork marinated in the juice of naranja agria (small, bitter oranges, special to the region), cooked with onions, herbs, and garlic and served with black beans. With a wonderful mix of sweet and savory flavors, it’s very popular, but debate rages as to whether it is really traditional or a creation of Los Almendros restaurant in Ticul.
Pollo con Mole

Not a native of the Yucatán but a central Mexican classic that’s found in every part of the country. Fried chicken covered in mole , a thick, spicy, savory – and not at all sweet – chocolate sauce. Richly satisfying, this is one of the oldest uses of chocolate, its flavor combining perfectly with strongly-spiced meats.
Pollo Oriental de Valladolid

The special pride of Valladolid: chicken quartered on the bone and casseroled with garlic, onion, cloves, and a mix of both hot and mild chilis; it’s then quickly roasted in a baste of maize oil and bitter orange juice. Another dish with a rich, densely layered combination of different flavors. Pavo oriental is the turkey version.