About this Business
From Our Editors
The path to Yucatán’s cuisine ends at Molcas Mexican Restaurant, where a newly renovated dining room gives rest to travelers on a quest for food. Kitchen workers stuff tamales full of stewed pork and cheese the same way you stuff a teddy bear. Pots full of mole bubble on the stove, ready to be ladled onto chicken and enchiladas. Dishes such as cochinita pibil—tender pork baked in achiote on banana leaves—envelop patrons with scents from the Yucatán Peninsula, a region known for elegant flavors and heated rivalries with nearby isthmuses.