Merida – flair, Latin panache, deep Mayan roots, European influence.

This city of almost one million people on Mexico’s Yucatan peninsula is a gem.

One of the most beautiful colonial cities in Mexico, there’s no shortage of things to do.

From grand monuments and historic buildings, to colorful streets and charming cafes, you’ll never run out of things to see in Merida. 

There are a lot of museums – 17 – in Merida, the best one is the Gran Museo del Mundo Maya – housing magnificent artifacts, sculptures, structures, from the Mayan era.

Merida is a great for walking and the Paseo de Montejo is must visit

Reminiscent of Paris’s Champs-Élysées it is lined with historic mansions, museums, historic documents, fabulous restaurants, quaint cafes, hotels and elegant shops.

The magnificent cathedral of Catedral de San IIdefonso sits on the site of a former Mayan temple.

It took 37 years to build from 1561 to 1598 and stones from the Mayan temple were used in its construction.

The cathedral is the oldest completed one on the mainland of the Americas.

Accommodations in Merida are as much as 30 per cent lower than in the usual Mexican tourist destinations.

We stayed at a B and B – La Casa de Los Arcos – Home of the Arches, owned and run by an expat from San Francisco, David, a most genial, gracious host, if ever there was one.

It was a gem of a place to stay at, David decorating every part with original Mexican art, great antiques, giving it a unique look and charm. It’s location terrific – within easy walking distance to downtown Merida.

Merida is as cosmopolitan as it gets, steeped in Mayan culture. The city’s many restaurants – spectacular in their settings, the food exquisite.

One of their specialties – Cochinita pibil, a slow roasted pork dish of the Yucatan.

The dish dates back to Mayan times – suckling pork loin is rubbed with a red paste from the seeds of the annatto tree.

Then it is marinated in the sour juice of Seville oranges. Next it is wrapped in banana leaves and thrown into a pit lined with smouldering wood, hot stones, then covered with more wood and banana leaves.

The pork, left in the pit overnight, cooking in its own juices. In the morning it is ready (orange stained) to be served, shredded, in soft corn tortillas, along with pickled red onions.

Super delicious – the treat of a lifetime.