Travel Guide North America Mexico Yucatan Peninsula Yucatan



Yucatan is one of the 31 states of Mexico, located in the northwestern part Yucatan Peninsula. It is located in Southeastern Mexico, on the north part of the Yucatán Peninsula. It is bordered by the states of Campeche to the southwest, Quintana Roo to the southeast and the Gulf of Mexico lies off its north coast.




As a whole, the state is extremely flat with little or no topographic variation, with the exception of the Puuc hills, located in the southern portion of the state.




  • Mérida is the capital of the State of Yucatan and is very quickly becoming a major destination for travelers. This elegant city owes it's prosperity to the henequin trade. Mérida indeed has one of the prettiest plazas in all of Mexico and each Sunday features boisterous live music and dances in the streets fronting this public square. The ruins of Calakmul and Uxmal are nearby, making Mérida a great base for exploring this part of Yucatan state.
  • Valladolid makes a great base for exploring the ancient site of Coba in the nearby State of Quintana Roo. A bit closer to Valladolid lies the Mayan site of Ek Balam, notable for the pyramids and other structures you can climb. Valladolid has a large cenote just several blocks from it's main square. Visitors can also enjoy 2 more centoes only a 10 minute cab ride from the city.
  • Izamal is a Pueblo Magico and makes for a very relaxing visit. There are several ruined pyramids in town, which you are free to explore and climb atop. A highlight of any visit to Izamal is a horse-drawn carriage ride through the town over the cobblestone roads.



Sights and Activities

Chichen Itza

2009.09.05 Chichen Itza (4)

2009.09.05 Chichen Itza (4)


Chichen Itza is one of the new 7 world wonders and for good reason. The site is located on the Yucatán Peninsula between Mérida and Valladolid. The site is very popular for daytrips from tourists who stay in the Riviera Maya. The main attraction is the big pyramid of Kukulcan or El Castillo. Unfortunately it is not possibly to climb up the pyramid anymore but it is also impressive to see the building and to imagine how the Mayans have constructed it. They must have had quite some knowledge of mathematics and astrology. The ground plan of the pyramid has square terraces with stairways on every side to the temple on the top. Two times a year during the Spring and Autumn equinox it seems like a snake comes down the stairs of the north staircase. This symbolises the feathered snake which represents Kukulcan or Quetzalcoatle. The shadow moves down by the movement of the sun during the rising and setting of the sun. Underneath the temple archeologists have found another temple. Inside the temple was a Chac Mool statue and a throne in the shape of a jaguar, painted red with spots made of inlaid jade. As most other archeological sites Chichen Itza also has a ball field but it is bigger than many others. Although nobody knows exactly how the ballgame was played the pictures on the walls suggest that the game ended quite bloody.

Ek' Balam

Ekʼ Balam is a Yucatec-Maya archaeological site within the municipality of Temozón, Yucatán, Mexico. It lies in the Northern Maya lowlands, 25 kilometres (16 mi) north of Valladolid and 56 km northeast of Chichen Itza. From the Preclassic until the Postclassic period, it was the seat of a Mayan kingdom. The site is noted for the preservation of the plaster on the tomb of Ukit Kan Lek Tokʼ, a king buried in the side of the largest pyramid. Ekʼ Balam was occupied from the Middle Preclassic through the Postclassic, although it ceased to thrive as a major city past the Late Classic. Beginning in the Late Preclassic, the population grew and the city expanded throughout the following periods. It eventually became the capital of the polity that controlled the region around the beginning of the Common Era.At its height from 770 to 840 CE, Ekʼ Balam provides a rich resource of information for understanding northern Classic cities, due to the poor preservation of many other notable northern Maya sites (e.g. Coba, Izamal, and Edzna). It was during this height that the Late Yumcab ceramic complex (750-1050/1100 CE) dominated the architecture and pottery of Ekʼ Balam. The population decreased dramatically, down to 10% of its highest, during the Postclassic period as Ekʼ Balam was slowly becoming vacant. There are several theories to why it was eventually abandoned and to the degree of haste at which it was abandoned. Ek Balam is mentioned in a late-sixteenth-century Relación Geográfica, an official inquiry held by the colonial government among local Spanish landowners. It is reported to have belonged to a kingdom called 'Talol', founded by an Ekʼ Balam, or Coch Cal Balam, who had come from the East. Later, the region was dominated by the aristocratic Cupul family.

Cuxtal Ecological Reserve

The Cuxtal Ecological Reserve (from the Mayan language meaning "life"). It´s located in the south zone of Mérida municipality, between 20° 47' and 20° 55' of north latitude and 89° 33 and 89° 40' of west longitude. The Reserve limits on the north with the city of Mérida, south with the commissariat of Yaxnic and Texán Cámara, east with the municipality of Kanasín and west with the commissariat of San José Tzal and Ticimul. It provides 50% of the water in the City of Mérida and is home to 168 of bird species, most of them migratory, as well as plants, mammals, reptiles, invertebrates and amphibians. It contains 7 historic haciendas, archaeological sites, cenotes as well as a nature preservation and the Biological Sciences campus.

El Eden Ecological Reserve

Located at the northeastern tip of the Yucatán Peninsula 48 km) NW of Cancun, El Eden is a non-governmental natural protected area of the mesoamerican tropical rain forest. It is the home of a variety of research projects in Agroecology, Archaeology, Biodiversity Studies, Ecosystem Studies, Ecotourism, GIS, Regional Studies, Restoration Ecology, Silviculture, and Wildlife Management. There are seven major ecosystems represented at El Eden including Semideciduous tropical rain forest, Secondary semideciduous forest, Seasonally inundated forest, Palm Grove, Savanna, Other wetlands, and Cenote. One of the main research projects/groups that is hosted at El Eden is HabitatNet, which is a global biodiversity monitoring project. The field research is performed by secondary and high school students and teachers from all over the world that compare local plants and animals with each other, and with those in the students’ native habitats. The reports created from the students’ work is then submitted to the Smithsonian Institution. One of the main goals of the biological and ecological diversity field research projects is to be able to fully understand the biodiversity within the reserve. Once a total inventory and base understanding of all taxa is complete, that information can be used to determine how to best protect, manage, enrich or restore biodiversity within El Eden and similar reserves.

Ik Kil

Ik Kil is a cenote outside Pisté in the Tinúm Municipality, Yucatán, Mexico. It is located in the northern center of the Yucatán Peninsula and is part of the Ik Kil Archeological Park near Chichen Itza. It is open to the public for swimming and is often included in bus tours. The cenote is open to the sky with the water level about 26 m below ground level. There is a carved stairway down to a swimming platform. The cenote is about 60 m in diameter and about 40 m deep. There are vines which reach from the opening all the way down to the water along with small waterfalls. There are black catfish which swim in the cenote. Cenote Ik Kil is sacred to the Mayans and the Mayans used this cenote for both relaxation and ritual services. Ik Kil is near the Mayan ruins of Chichen Itza, on the highway to Valladolid. Ik Kil was considered sacred by the Mayans who used the site as a location for human sacrifice to their rain god, Chaac. Bones and pieces of jewelry were found in the deep waters of this cenote by archaeologists and speleologists. The cenote is part of a complex that includes a restaurant, store, changing rooms, and cottages for rent.


This Mayan archaeological site is approximately 16 km north of state capital Mérida. In the view of modern researchers, the ancient builders of Dzibilchaltún may have chosen the site of the city to be as close as possible to the coastal salt-producing region, 22 km away, while still being located on a reasonably fertile and habitable terrain. The region between Dzibilchaltún and the sea coast is less suitable for human habitation, being either mangrove swamps or bare rock. The site has been continuously occupied for thousands of years, although it has expanded and contracted from mid-sized city to small town more than once in its long history. It is about 30 minutes from Mérida and the famous sea that supposedly was the site of impact of the meteorite that killed the dinosaurs. The most famous structure is the Temple of the Seven Dolls, so named because of seven small effigies found at the site when the temple was discovered under the ruins of a later temple pyramid by archaeologists in the 1950s. On the vernal equinox, the site is crowded by visitors observing the sunrise through the temple's doorways, but there is no archaeological feature marking the observation spot; the relationship of the orientation with the equinoxes is thus highly unlikely. The temple is connected to the rest of the site by a sacbe, or "white road," so-called because they were originally coated with white limestone, built over stone-and-rubble fill.

Loltun Cave

This is a cave in the Yucatán, approximately 7 km south of Oxkutzcab. The cave contains paintings attributed to the Maya civilization from the Late Preclassic Era or even older. The name is Mayan for "Flower Stone" ("Lol-Tun"). This cave is about 2 km in length. Inside Loltún there is evidence that confirms human occupation such as recovered bones of mammoth, bison, cats, and deer remains from the pleistocene. On the walls you can observe natural formations and paintings, hand painted with representations of the technique of negative human faces painted on the walls, sculptural representations, representations of animals and some geometric shapes. Tools were also recovered. The prehispanic Maya also used the cave as shelter and used to extract the clay to make their tools. During the tour you visit the galleries and natural formations known locally as the room of musical columns, a vault known as the cathedral, jaltunes, Grand Canyon, corn cob, the infant, black hand paintings, the room of stalactites and trenches. In the cavity is excavated huechil called where they found remains of extinct fauna such as mammoth bones and vegetation different from today. The occupation in Loltún goes back more than 10,000 years and served as a hiding place during the caste war.



Events and Festivals

Most of the fiestas of the state of Yucatan are related to the anniversaries of the foundation of municipalities, the celebration of local Roman Catholic patron saints or exhibitions of the most popular produce of the particular region. The majority are observed at the local level and, given that the greater part of the municipalities have few inhabitants, the festivals can be a bit austere.

Day of the Dead

Although the Day of the Dead is also celebrated in many Latin American countries except Mexico (and also in parts of Europe, Asia and Africa), the Day of the Dead (Spanish: Día de los Muertos) is most intensily celebrated in Mexciowhere where it is equal to a National Holiday. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. The celebration takes place on November 1st and 2nd, in connection with the Catholic holidays of All Saints' Day (November 1) and All Souls' Day (November 2). Traditions connected with the holiday include building private altars honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed and visiting graves with these as gifts. Although it is about the Dead, it is also a celebration where eating and partying both are common as well.

Other Events and Festivals

  • Grito de la Independencia - September 15th is Mexican Independence Day! A massive celebration involving plenty of singing, dancing and fireworks takes place in the Zócalo. Everyone here awaits an appearance from Mexico's president who rings a bell from a central balcony of the Palacio Nacional overlooking the Zócalo. The president then shouts out the Grito de Dolores, or the Cry of Dolores which was Father Hidalgo's famous call to arms against Spanish rule in 1810.
  • Dia de la Candelaria. Candlemas is held February 2nd and commemorates Jesus being introduced into the temple 40 days after his birth. This nationwide celebration sees many different ways of celebrating and many towns in Yucatan State hold processions, bullfights and dances. Of course, plenty of delicious, traditional foods are served during Dia de la Candelaria as well.
  • Carnaval is held in late February or early March throughout Yucatan State and all of Mexico. This big party is meant to celebrate the 40 day penance of Lent. Carnaval always takes place during the week or so prior to Ash Wednesday, 46 days before Easter Sunday. Mexicans celebrate this holiday with fireworks, food, dancing, parades, dancing and drinking.
  • Semana Santa, or Holy Week, is a huge celebration which starts on Palm Sunday. This is a very popular time for Mexicans to take a short break; as a result, it seems most of the country is on the move, with buses and hotels often booked out. As for the celebration of Semana Santa, expect colorful processions and many masses at churches everywhere.
  • Día de Nuestra Seňora de Guadalupe, or Day of our Lady of Guadalupe, is held December 12th. There is a week-long build up to this religious celebration in honour of the Virgin who appeared to the indigenous Juan Diego in the year 1531. Since then, the Lady of Guadalupe has been Mexico's religious patron and her veneration is very significant. It is traditional for young boys to be dressed as a Juan Diego and for young girls to be dressed in indigenous garb and brought to a special mass, held at many churches throughout the country.
  • New Year's Eve. Mexicans celebrate New Year's Eve or locally known as Año Nuevo, by downing a grape with each of the twelve chimes of the bell during the midnight countdown, while making a wish with each one. Mexican families decorate homes and parties, during New Year's, with colors such as red, to encourage an overall improvement of lifestyle and love, yellow to encourage blessings of improved employment conditions, green to improve financial circumstances and white to improved health. Mexican sweet bread is baked with a coin or charm hidden in the dough. When the bread is served, the recipient whose slice contains the coin or charm is believed to be blessed with good luck in the new year. One can expect a lot of firecrackers, fireworks and sparklers being fired. At midnight there is a lot of noise and everyone shouts: "Feliz año nuevo!" People embrace, make noise, set off firecrackers, and sing Auld Lang Syne.
  • Cinco de Mayo is an annual celebration held on May 5. The date is observed to commemorate the Mexican Army's victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza. The victory of the smaller Mexican force against a larger French force was a boost to morale for the Mexicans. A year after the battle, a larger French force defeated Zaragoza at the Second Battle of Puebla, and Mexico City soon fell to the invaders.




Yucatan has hot and humid conditions typical for the tropical location of this part of Mexico. The temperatures are high throughout the year, with mostly between 30 °C and 34 °C and nights between 17 °C and 23 °C. December and January are coolest, May is the hottest month. June to October is the rainy season, when hot and humid conditions are even worse and there is a chance of hurricanes as well. Generally, temperatures are a little higher in the central parts, though nights tend to be warmer during the coast. It also rains a bit more along the coast.



Getting There

By Plane

Manuel Crescencio Rejón International Airport (MID) serves Mérida, the capital, with a number of airlines. Destinations include Mexico City, Guadalajara, Cancun, Veracruz, Villahermosa, Monterrey, Houston, Miami, Milan, Toronto, Belize City and San Pedro Sula (Honduras).

By Bus

Autobuses de Oriente and Uno buses have connections from Mérida to quite a few Mexican cities in the southern parts of the country, including Campeche, Cancun, Oaxaca and Mexico City.



Getting Around

By Bus

Every city and town in Yucatan state has bus service from points within the state and beyond. First and second class buses traverse every major road and almost all secondary roads. Local bus service (often aboard old school buses) pick up the slack and serve even the smallest village. Buses are frequent and reservations are not needed; just show up at the bus station and purchase your onward ticket or, especially in smaller villages, simply flag the bus down en route. The holidays of Christmas and especially Easter see much of Mexico on the move - consider planning your bus travel ahead of time during these holidays.

For an overview of schedules and connections, check thebusschedule.com. Also check out rome2rio.com.




Yucatanean cuisine relies on flavors derived from citrus (limes and bitter orange), tamarind and even plums, as well as annatto seed, called achiote in Spanish. This is the main spice used for cooking in the region and gives food a very deep orange-red color as well as a slightly peppery taste. Of course, several types of chile peppers feature heavily in Yucatanean cuisine.

The most well-known cooking method in this region of Mexico is pibll. This simply involves wrapping meat in banana leaves and cooking in a pit oven. When done correctly, this is a very slow cooking process and, along with the the complexities of the ingredients, gives the food a very deep flavor

Some examples of Yucatanean specialties:

  • Papadzules are a classic Mayan dish from the Yucatan Peninsula consisting of rolled corn tortillas, similar to enchiladas. Papadzules are filled with hard boiled eggs, covered in a spicy tomato sauce and dipped in a thick sauce made from ground pumpkin seeds.
  • Panuchos consist of corn masa that has been cooked until slightly puffy. It is then slit open and stuffed with refried beans, sealed and fried again. It is then topped with pickled onions, avocado, shredded chicken or turkey and chopped cabbage.
  • Salbutes are identical to a panucho except not stuffed with refried beans. Traditionally these are served with shredded turkey as the meat topping.
  • Sopa de Lima - The Yucatan and Quintana Roo states are the places to go to experience this zesty chicken and lime soup. The clear broth and shredded chicken make for a very light but tasty meal.
  • Cochinita Pibil is a traditional pork dish from the Yucatan Peninsula. the dish is prepared by soaking the pork in citrus juice. Annnatto seed is also used to season the meat and this is what gives cochinita pibil it's very deep red color. A very traditional way to cook the pork is to wrap it in banana leaf and cook it over coals placed in the ground.
  • Poc Chuc is another specialty from Yucatan and Quintana Roo. This pork dish is marinated in acidic citrus juices mixed with various spices and grilled over a fire.

Other Mexican specialties found within Yucatan state include:

  • Tacos are by far the most prevalent food in Mexico and come in many varieties and regional variances. Here, tacos are more often served on corn tortillas instead of wheat. Flour tortillas are the norm in the northern states of Mexico. Beef is also the meat of choice for tacos here,
  • Mollete is an open faced sandwich consisting of a bolillo roll smothered in refried beans and melted cheese.
  • Carnitas are slow braised meats usually bought by weight. These often come with tortillas to wrap the meat in. Any meats cooked in this fashion are always tender and very rich in flavor.
  • Cabuche is the flower from the biznaga cactus. this edible flower is a delicacy in San Luis Potosi state. There are many dishes this flower can go into and many ways to prepare it on it's own.
  • Chiles en Nogada - this dish is meant to represent the Mexican flag's 3 colors; red, white and green. The red portion of this dish is a garnish of pomegranate seeds, the white from a cream sauce and the green from poblano chili pepper.
  • Huitlacoche is a fungus that grows on organic corn ears due to the lack of anti fungal chemicals introduced to the crop. When cooked and added to certain dishes huitlacoche is very earthy in flavor.
  • Pozole - Choose either red or green pozole. This corn and chile based soup is very tasty and is served at many comedors and loncherias in marketplaces throughout Mexico.
  • Rosti-Pollo - Roast chicken is a hugely popular meal in Mexico and represents an astounding value for travelers on a budget. Order a whole, or half chicken. Each order comes with french fries, unlimited tortillas and salsa.
  • Birria Stew - Birria is typically goat meat but many establishments prepare it with beef. The broth is a tomato and chili based one although it is not too spicy. Fresh diced onions and cilantro always accompany birria stew as a garnish. Of course, unlimited corn tortillas are served with each bowl.





Mass produced Mexican beers tend to be a bit less sweet than their American counterparts. All in all, Mexican beers are quite good and go very well with Mexican food. Microbrews are starting to pop up in big cities and certain varieties are distributed further afield. Many bars catering to a hip clientele will feature imported beers from throughout the world

Montejo, Leon, Victoria, Superior, Carta Blanca and Estrella are national brands that can be difficult to find at times depending on where you are in Mexico. Lately, both Tecate and Indio brands have become the most widely distributed beers next to Corona. Many of the beers mentioned are brewed by Mexico's brewery powerhouses - Modelo and Cuauhtemoc.

One of the traditions in Mexico is to add lime to beer, adding a pleasant acidity. Another popular way to drink beer in Mexico is to mix it with lime, tomato juice, spices and assorted chili-based sauces. This drink is known as a Michelada and is very popular in hotter climates throughout Mexico and actually makes for a very refreshing concoction.


Tequila is the signature firewater of Mexico and nearly all of it hails from the state of Jalisco. Here, small agave plantations and larger haciendas churn out a staggering number of brands. Of those brands, there 5 varieties of tequila:

  • Oro, or gold is possibly the poorest quality of the lot. That gold color this variety is known for is artificial and this tequila really burns the throat. It is best used in cocktails and margaritas.
  • Plata is also known as Blanco and represents the next lowest quality of the 5 varieties but tastes better than the Oro variety. This is unaged and the flavor is much less complex, making it suitable as a mixer rather than a shot for sipping.
  • Resapado means rested and this variety is aged for up to 9 months. Flavor profiles become more complex and respado makes for a good introductory sipping variety. Expect a clean, sharp taste with a subtle peppery finish.
  • Aňejo. This aged variety, conditioned in oak barrels for up to 1 year, is very smooth and sweet. Many people enjoy this variety as an aperitif, or even an after dinner drink. Certain brands of aňejo represent a very good value, especially considering the amount of nuanced flavors created by each distilleries' aging techniques.
  • Extra Aňejo, or vintage, is a relatively new variety. This is aged for 3 years, often using other types of barrels aside from the traditional oak ones. This is best sipped neat. Extra Aňejo has boosted the craft tequila market in Mexico.


  • Mezcal can sometimes be as high as 60% alcohol, so enjoy this drink with caution! Mezcal is made from 1 of around 20 different species of agave, some of which can take decades to mature. Only once will a mature agave sprout the flower whose sap is fermented to make this potent potion. Some varieties include:
  • Minero is distilled in clay pots and is a very high quality variety. Subtly smoky in flavor and very smooth.
  • Arroqueňo tends to be a subtly sweet-tasting Mezcal. Many find this to be the most pleasant variety. The flavor begins a bit bitter but quickly finishes sweet and warm.
  • Joven means young, and this variety is simply unaged and therefore a little bit rough.
  • Tobalá is named for an actual variety of agave plant, grown in mountainous regions.


Pulque has been enjoyed since well before the Spanish conquest of Mexico but has enjoyed a resurgence in the last decade, especially among the hip crowd. Pulque is simply the fermented sap of the maguey plant. The end result is a very thick, cloudy drink with a slightly acidic taste. This viscous liquid is often given artificial fruit flavoring to improve it's overall uninspiring taste, however many pulque drinkers are purists when it comes to quaffing this strange alcoholic beverage. In Mexico, pulquerias - bars exclusively serving pulque - offer a real authentic drinking experience and many feature roving musicians ready to play a tune for the merry patrons. Pulque has an alcoholic content between 4% and 6%. Pulque is very difficult to get here; it spoils quickly and must be consumed within days from where it is made.

Other Drinks

  • Chamoyada is a sweet and spicy type of shaved ice, or raspado or Mango sorbet, prepared with chamoy. It is a part of Mexican cuisine, and is also common in regions of the United States with significant Mexican-American populations. The drink is usually sweetened with mangoes or apricots. It is essentially a combination of chamoy sauce, shaved ice, chili powder, and fruit chunks. In certain variations, a whole fruit popsicle, or paleta, is added to the drink and mixed with the shaved ice. The drinking straws served with chamoyadas also often have tamarind candy on the outside. Chamoyadas do not contain any dairy products. The different flavors of chamoyadas can include fruits like mango, lemon, guava, tamarind, pineapple and strawberry.
  • Champuraddo is a warm and thick chocolate-based drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.
  • Liquados are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice.They are also sometimes called "preparados" (meaning "prepared"). Licuados and other fresh fruit juice drinks are ubiquitous throughout Mexico. They are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).
  • Aguas Frescas, (Spanish for "cool waters", or literally "fresh waters") are light non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water. Some of the more common flavors include tamarind, hibiscus, and horchata. Aguas frescas are sold by street vendors, but can also be found in bodegas (convenience stores), restaurants and juice bars.
  • Atole, also known as atol and atol de elote, is a traditional hot corn and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It typically accompanies tamales, and is very popular during the Christmas holiday season (las Posadas).
  • Café de olla is a traditional Mexican coffee beverage. To prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. This type of coffee is principally consumed in cold climates and in rural areas. In Mexico, café de olla is made with ground coffee, cinnamon, and piloncillo (known as panela in other countries).
  • Jarritos is a popular brand of soft drink in Mexico, founded in 1950. Jarritos is made in fruit flavors and is less carbonated than popular soft drinks made in the United States or Canada. Many Jarritos varieties are naturally flavored. The word jarrito means "little jug" in Spanish and refers to the Mexican tradition of drinking water and other drinks in clay pottery jugs. Produced in Mexico, they are sold throughout the Americas.




As is typical with all of Mexico, accommodation options in Yucatan state run from budget hotels and hostels to fancier lodges and resorts. Every city and town caters to the traveler as many people traverse the country by bus and often find themselves staying overnight along the way, especially on long-haul routes. Because of this, many hotels can be found around bus stations and in small towns those accommodation options will extend well beyond the transportation terminal. You will find an accommodation type to suit any budget in Yucatan state.

Many hotels in Mexico (and Yucatan) list their prices at the front desk and haggling for a reduced rate for a stay of a few days or more is acceptable. Many hostels have become more expensive than hotels, especially for a couple traveling together. It is very common to find clean, safe, comfortable and centrally located hotels for 200 pesos. Wi Fi is almost always available at these hotels and sometimes cable television and air conditioning are included. Prices for these same types of hotels are at least double on the Baja Peninsula. It is also acceptable to ask to see a room before paying. Ask to see another room if the one shown to you doesn't suit you. Street noise is a problem in Mexico (and Yucatan is no exception); rooms facing the road can be very loud. Ask for an internal-facing room if possible. Hot water is often an issue in Mexico and may only be available during certain hours.



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This is version 19. Last edited at 16:29 on May 15, 19 by road to roam. 15 articles link to this page.

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