Mexican and Mayan Cuisine at Merida Mexican Restaurant (Half Off). Two Options Available.

Second Ward

Value Discount You Save
$20 50% $10
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In a Nutshell

Cuts of pork, beef, and baby goat marinate in specialty blends of spices before being roasted or grilled and plated with beans and rice

The Fine Print

Expires 180 days after purchase. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid for happy hour specials. Must purchase 1 food item. Not valid for alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Modern Mexican food was influenced by the cooking methods of its historic cultures, who were among the first to grind corn into tortillas and the first to stuff them with more tortillas. Feed on culinary evolution with this Groupon.

Choose Between Two Options

  • $10 for $20 worth of Mexican and Mayan cuisine
  • $20 for $40 worth of Mexican and Mayan cuisine

Specialties of the Yucatán pervade the menu, from the cochinita pibil’s marinated and slow-roasted pork ($12.50) to the pollo pibil’s half chicken cooked in special sauce ($11.75). Chefs also whip up traditional Mexican cuisine, such as beef, chicken, or cheese enchiladas ($9.25), as well as jumbo breakfast tacos ($2.75) available all day.

Merida Mexican Restaurant

You could say fate is the reason Merida Mexican Restaurant is able to purvey its authentic Mayan and Mexican dishes today. Founders Olga and Rafael Acosta started their culinary journey in the 1950s after U.S. citizen Olga personally wrote President Eisenhower to request a visa and passport for her new husband. The young couple then moved to Houston, where, after much toil in the refrigerator repair business, Rafael converted his shop into the family’s new restaurant, crossing numerous hurdles as new business owners to set up their original 12-table eatery. Soon the restaurant began to grow around the unique recipes from Rafael’s home, Mexico’s Yucatan Peninsula, drawing in customers with specials and flavors lovingly prepared by Olga. Today the restaurant continues to thrive thanks to its fresh, home-cooked dishes and the continuing spirit of the Acosta family, who stills run it.

Merida’s recipes have spanned three generations, with Rafael’s grandson Junior now behind the restaurant and its culinary specialties, such as cochinita pibil. To prepare it, chefs marinate seasoned pork in an adobo paste, top it with pickled onions, and serve it with Yucatan style black beans. These flavors join the menu’s other subtle flavors and nuanced Mayan dishes that mingle with the crispy tacos and burritos of their traditional Tex-Mex dishes. On weekends, live entertainment injects Merida with the lively sounds of contemporary Latin soul and other energetic acts, creating a destination for fans of the menu’s unique recipes and authentic spirit.