{"id":54678,"date":"2021-12-13T21:00:56","date_gmt":"2021-12-13T21:00:56","guid":{"rendered":"https:\/\/yucatantravel.epconsulting.mx\/flavor\/129-cebollas-negras-tempura-de-recado-negro\/"},"modified":"2024-02-22T14:27:29","modified_gmt":"2024-02-22T14:27:29","slug":"129-black-onion-tempura-with-black-recado","status":"publish","type":"flavors","link":"https:\/\/yucatantravel.epconsulting.mx\/en\/flavor\/129-black-onion-tempura-with-black-recado\/","title":{"rendered":"No. 129 Black onion tempura with black recado"},"content":{"rendered":"

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Chef Roberto Sol\u00eds is a great reference and pioneer of avant-garde Mexican cuisine internationally, given his vast experience in high-level kitchens around the world and proudly hailing from M\u00e9rida, Yucat\u00e1n; a city where he currently runs the prestigious Huniik and N\u00e9ctar restaurants. The latter is a space where international haute cuisine techniques are fused with local ingredients to create dishes that emerge in what is known as \"The new Yucatecan cuisine\". A must-try dish at this restaurant is the renowned \"Black onion tempura with black recado\", which uses ingredients with indigenous roots. Served in an organic way, they resemble rocks on a piece of charcoal, an original creation that preserves the essence of the state's traditional cuisine.<\/p>

Details of interest:<\/h4>

Recommendations for tourists: Choose a Yucatecan option from the restaurant menu as your main course.
Minimum\/maximum capacity: 1 person\/50 people.
Payment methods: Cash and credit cards.
Recommended for: Families and couples.
Contact:<\/strong>\u00a0Facebook<\/a>, Instagram<\/a>, Sitio web<\/a>, TripAdvisor<\/a>.
<\/strong>Email:<\/strong> contacto@nectarmerida.com.mx<\/p><\/div><\/div>\n\n\t<\/div>\n<\/section>

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Regions<\/h6>\t<\/div><\/div><\/div>\n\n
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\n \n <\/i>\n M\u00e9rida, Southern Cultural and Culinary Capital City <\/a> <\/div>\n<\/div><\/div>\n\n\t<\/div>\n<\/section><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Roberto Sol\u00eds is a great reference and pioneer of avant-garde Mexican cuisine internationally, given his vast experience in high-level kitchens around the world and proudly hailing from M\u00e9rida, Yucat\u00e1n; a city where he currently runs the prestigious Huniik and N\u00e9ctar restaurants. The latter is a space where international haute cuisine techniques are fused with […]<\/p>\n","protected":false},"featured_media":34190,"template":"","class_list":["post-54678","flavors","type-flavors","status-publish","has-post-thumbnail","hentry","flav-category-merida-region","flav-regions-merida-region","flav-cocina-contemporary-flavours"],"yoast_head":"\n365 Flavors of Yucat\u00e1n - No. 129 Black onion tempura with black recado<\/title>\n<meta name=\"description\" content=\"Chef Roberto Sol\u00eds is a great reference and pioneer of avant-garde Mexican cuisine internationally, given his vast experience in...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/yucatantravel.epconsulting.mx\/sabores\/129-cebollas-negras-tempura-de-recado-negro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"365 Flavors of Yucat\u00e1n - 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