Profile of Pancho Maíz
Preservation and promotion of products from the Yucatán Peninsula.
A wide variety of the products we use come from the Yucatecan countryside; although some originated elsewhere, we have embraced them and incorporated them into our identity and daily life.
The “Pancho Maíz” project has been in development since 2019, prompted primarily by the decline in the use of native corn varieties from the Yucatán Peninsula.
Over time, the project expanded to include other products offered by the milpa (traditional agroecosystem) of the southeast, such as various types of beans, tomatoes, sesame seeds, peanuts, jícama, three varieties of roselle (*jamaica*), sweet potatoes, cilantro, squash, epazote, lettuce, and different varieties of corn, among others.
Some of the processes and techniques we use in our space include nixtamalization (our primary method), as well as agriculture and land management.
The general lack of familiarity with these products among the population of Mérida has posed a significant challenge, yet it has also been a highly rewarding experience; to introduce these items, we must make them appealing, which leads us to experiment with various culinary techniques.
orn is the foundation of Mexican cuisine. The Popol Vuh—an ancient text—recounts a legend in which the gods created the first human beings from ground corn. This reflects the profound connection between nature and human life, as well as the central importance of corn itself.
Our traditions are deeply rooted in our ancestry, legends, and the myths that have shaped our history. Yet, I am convinced that a significant part of what it means to be "Mexican" is defined at the table—and by everything that must happen behind the scenes to bring that food to the table.
As the saying goes, "cultures are revealed at the table." In the past, men worked the land, while women prepared food and raised livestock. Their tables held a legacy passed down from their ancestors—a heritage embodied in seeds and the traditional knowledge required to cultivate them. Through this, we gain insight into the cultural traditions of various regions across the country—traditions encompassing field cultivation, the milpa (traditional polyculture farming system), livestock rearing, beekeeping, and aquaculture, among other practices.
In 2021, Statista reported that per capita corn consumption in Mexico reached approximately 346.5 kg. This raises several questions: Does all this consumed corn come directly from local producers? Is it Mexican corn? Is it genetically modified? Do we actually know the origin of the corn we eat? Many of these questions remain unanswered. Nevertheless, our mission is to highlight the identity of the products our customers consume. It is impossible to rely on a single crop to ensure food security; instead, we must embrace polyculture systems and strive to move away from monoculture.
In 2025, Pancho Maíz was recognized by the guide to the 250 best restaurants in Mexico; a year later, the Marcos Beteta guide included us in its list.
In 2026, we were recognized by the Michelin Guide with the following:
Michelin Bib Gourmand 2026
Michelin Young Chef Award 2026
The new image of Pancho Maíz features a faceless producer, as we wish to pay tribute to all the producers out there.
It is thanks to them—and for their sake—that this project continues, helping to provide food security for the region. While we do not focus on preparing Yucatecan cuisine, we do contribute to the preservation and promotion of products from the Yucatán Peninsula.
Xóchitl Valdes
Owner of Pancho Maíz
