Every Cancún local knows this seafood stalwart. Awash in blue and white, it has held down a spot in Puerto Juárez, a fishermen’s neighborhood in Cancún, since the ’70s, making it one of the city’s longest-running establishments. Chef Octavio Santiago — who took over the business from his father — serves skillful renditions of soups, cocktails, ceviches, fresh fish fillets, octopus, and shrimp. Be sure to try the boquinete (hogfish), a deep-water fish served fried or cooked over an open fire, as well as grilled oysters with garlic butter and lemon. And don’t miss the salsas; they’re a delicacy. [$$]

El Pocito has been a classic lunch spot in Cancún since 1988. Originally from Valladolid in the neighboring state of Yucatán, self-taught chef Manuela Uch oversees the kitchen, where she prepares dishes with Yucatecan soul, including one of the area’s most famous renditions of cochinita pibil (pork stewed with achiote). Look for chaya, a local shrub that’s deeply integrated into the region’s cuisine; it shows up in everything from the agua frescas to tamales, lending a flavor similar to chard with an herbal edge. [$]

One of the first markets established in Cancún, Mercado 23 includes a variety of food options. El Paisano del 23 has become famous for their pork leg — pork slow-cooked for 12 hours to produce incredibly tender meat for sandwiches and tacos. The recipe comes from late owner Don Antonio “Tony” de los Santos, who was a native of Tabasco, where pork is a key ingredient. It’s better to arrive on the early side because it gets busy quickly. [$]

Mercado 28, a local open-air market, began in the 1970s, at which point it was still surrounded by jungle. You’ll find many artisan crafts stalls along with a bunch of different eateries, including the famous El Cejas. For more than 30 years, the restaurant has prepared all manner of seafood with Veracruzan touches in a large, hangar-like space with plenty of tables. Go for one of the seafood cocktails, which in Mexico (as in other Latin American countries) are called “vuelve a la vida,” or “return to life” — they’ll surely help you recuperate from last night’s party. [$]

Parque Las Palapas operates as Cancún’s town square, a place for locals to meet and hang out, making it an excellent spot for people watching. There’s always something going on, from concerts to shows, but no matter what’s playing, you’ll see people walking through the park eating corn. They’re likely enjoying prizes from this 30-year-old stand, which serves cobs of elote or cups of esquites with a bit of corn broth, grated cheese, mayonnaise, lime, and chile pepper. The spot opens at 4 p.m. every day. Just look for the giant corn cob. [$]

Taste of India specializes in South Indian cuisine, and thanks to founding chef Gulab Singh, the restaurant has established itself as a favorite among locals for years. The menu includes a variety of curries—including vegetarian, seafood, and lamb—as well as dishes like salmon tikka or mixed grilled meats. Platters include mains along with saffron rice, garlic naan, and gulab jamun for dessert. Try a bit of everything during the weekend buffet. [$$]

Mar de Miel calls itself a “kitchen with charm” and more than lives up to the title. Starting at 7 a.m., the bakery side of the operation offers an overwhelming variety of fresh cinnamon rolls, sourdough, and croissants, as well as traditional Mexican baked goods like orejitas and conchas. If you prefer something more significant, the breakfast and lunch menus are also worth exploring for usual suspects like avocado toast and overnight oats, along with more creative options like a huitlacoche omelet and hibiscus enfrijoladas. [$$]

The women of the Icaza family have been in the catering business for 30 years, but it wasn’t until 2019 that they took the brick and mortar step — or rather, three steps, opening three different restaurants, including at an artisan market (temporarily closed). Experience the fruits of their decades of labor and expertise with brunch at Icaza Cocina de Herencia, set inside the Quinta La Chula, one of the first houses in the neighborhood. The menu draws on morning staples from around the world, from rye bagels to chilaquiles with red sauce. [$]

Jonatan Gomez Luna and his team regularly make local and global lists of best restaurants, most recently spot No. 38 on 2021’s Latin America’s 50 Best Restaurants. It’s worth driving a few kilometers to Puerto Morelos to try their seasonal tasting menu, which could include nearly 30 dishes and which always uses local ingredients and employs sustainable practices. Dishes arrive with avant-garde presentations and build on classic Mexican flavors, like esquites with bone marrow, smoked quail egg with ha’ sikil p’ak, and clam tartar with aguachile. The wine pairing always includes some nice surprises. [$$$$]

Another obligatory stop on a culinary tour down the Riviera Maya, Axiote is run by Xavier Pérez Stone, who proudly serves Mexican cuisine that is at once local and national, fresh and sustainable. His restaurant in Playa del Carmen has been a valuable alternative to the commercial options that dominate the area, with dishes such as duck tacos with chile paste; smoked marlin served chilled with pumpkin seed and burnt habanero salsa; or Veracruzan rice with shrimp from Campeche. The bar stocks some of the best tequila and mezcal in town, as well as wines from across Mexico. [$$]