The Yucatán evolved in isolation from the rest of the country until recent decades, and its cuisine is an amalgam of native, European, Caribbean, and Middle Eastern flavors and techniques. Some of the most recognizable tastes are achiote, sour oranges, lime juice, pumpkin seeds, and pickled onions. Turkey (pavo), still the most common meat in Yucatecan homes, is prominent on most menus, though beef, pork, and chicken have also become staples. Fish and seafood reign along the coast.

Achiote and sour orange came to the Yucatán by way of the Caribbean; Edam cheese through historical trade with the Dutch; and peas likely from the English. A wave of Lebanese immigration around the turn of the 20th century also left its mark; the spit-broiled tacos al pastor is basically Mexican gyros, and you might come across kibbehmade of beef or potatoes instead of lamb or dolmas wrapped in chaya instead of grape leaves.

The Yucatán's trademark dishes are pollo or cochinita (chicken or pork) pibil, meat marinated in achiote, bitter orange, and spices, wrapped in banana leaves and barbecued or baked in a pit; poc chuc, pork slices marinated in sour orange and garnished with pickled onions; and sopa de lima (lime soup), made of shredded, lime-marinated turkey or chicken and topped with sizzling tortilla strips.