{"id":55069,"date":"2020-10-07T18:19:00","date_gmt":"2020-10-07T18:19:00","guid":{"rendered":"https:\/\/yucatantravel.epconsulting.mx\/flavor\/340-panuchos-de-venado\/"},"modified":"2024-02-23T02:04:23","modified_gmt":"2024-02-23T02:04:23","slug":"340-venison-panuchos","status":"publish","type":"flavors","link":"https:\/\/yucatan.travel\/en\/flavor\/340-venison-panuchos\/","title":{"rendered":"No. 340 Venison Panuchos"},"content":{"rendered":"

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A self-taught chef from an early age, and driven by the idea of opening his own restaurant, Chef Roberto Sol\u00eds's career began in 2003 when he opened the doors of the restaurant N\u00e9ctar. It has now reached its highest expression as a high-end restaurant, establishing itself as a gastronomic destination for visitors to M\u00e9rida. In this space, the chef has embraced his origins, remaining faithful to the history of Yucat\u00e1n and its ingredients. One of the must-try dishes at this restaurant is the venison panuchos, which consist of a fried tortilla filled with beans, charred green salsa, aged Cotija cheese, and Oaxaca cheese, with the venison as the main ingredient placed on top of the tortilla.<\/p>

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Visit N\u00e9ctar to try this and other dishes that showcase a gastronomic offer focused on the interpretation of Yucatecan cuisine.<\/p>

Details of interest:<\/h4>

Recommendations for tourists: Make reservations in advance.
Payment methods: Cash and credit cards.
Minimum \/ maximum capacity: 1 person \/ 50 people.
Recommended for: Families, couples, and disabled visitors.
Contact:<\/strong> Facebook<\/a>, Instagram<\/a>, Trip advisor<\/a>, Sitio web<\/a>.
<\/strong>Email:<\/strong> contacto@nectarmerida.com.mx<\/a><\/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":"

A self-taught chef from an early age, and driven by the idea of opening his own restaurant, Chef Roberto Sol\u00eds’s career began in 2003 when he opened the doors of the restaurant N\u00e9ctar. It has now reached its highest expression as a high-end restaurant, establishing itself as a gastronomic destination for visitors to M\u00e9rida. In […]<\/p>\n","protected":false},"featured_media":50386,"template":"","class_list":["post-55069","flavors","type-flavors","status-publish","has-post-thumbnail","hentry","flav-category-merida-region","flav-activities-flavours","flav-regions-merida-region","flav-cocina-traditional-flavours"],"yoast_head":"\n365 Flavors in Yucat\u00e1n - No. 340 Venison Panuchos<\/title>\n<meta name=\"description\" content=\"A self-taught chef from an early age, and driven by the idea of opening his own restaurant, Chef Roberto Sol\u00eds's career began in 2003 when he opened the doors of the restaurant N\u00e9ctar.\" \/>\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\/en\/flavor\/340-venison-panuchos\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"365 Flavors in Yucat\u00e1n - 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