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Cancún and the Yucatán : Editor's choice

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  • The little passenger (Puerto Juárez) and car (Punta Sam) ferry ports for Isla Mujeres are older than any other part of Cancún.

  • Punta Laguna

    In a tiny village by a forest lake north of Cobá, this nature reserve is one of the best places to see spider monkeys in the Yucatán. Villagers act as guides.

  • Among the spectacular palm-fringed bays at Punta Maroma are several reserved exclusively for guests at the luxurious tropical retreat of Maroma (see Maroma, Punta Maroma).

  • Small, soft tortillas, folded over and filled with melted cheese and sometimes ham, served with various sauces.

  • Yucatecan cooking likes rich concoctions. In relleno negro (“black stuffing”), finely ground pork, peppers, grated hard-boiled egg, herbs, spices, and a powerful combination of chilis are all mixed together to make up a thick, majestic sauce. Usually served with turkey (pavo ), the region’s most traditional meat.

  • One for the adventurous – one of the bumpiest, most rutted, overgrown and deserted roads in the Yucatán – with fabulous vistas of sea, sky, and forest.

  • Similar to panuchos , but made with a thicker, spongier base instead of crisp tortillas.

  • Sopa de Lima

    One of the most popular classics of Yucatecan cooking, “lime soup” is actually made with chicken, boned, chopped in strips, and then slow-cooked with coriander, onions, herbs, spices, and masses of local sweet limes. It’s then served with strips of dry tortillas for added crunch.

  • Small rolled tortillas filled with 1,001 possible fillings: at taco stands, they’re served rolled up; at taquerías you sit and assemble them yourself.

  • Off the beaten track, Tankah is a placid, narrow beach with a fine reef, a restaurant, and a small cluster of villas and hotels. Just behind the beach by the Casa Cenote restaurant, there’s a broad, reed-lined cenote, so it’s a toss-up between swimming in the surf or the freshwater pool.

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