Dining is a special part of the Petac experience. With every meal, our creative staff transforms dining into a delightful celebration of the colors, flavors and aromas of the Yucatan. From soup to dessert, only the freshest ingredients are considered.  Menus are crafted to highlight authentic Yucatan recipes, and to carefully accommodate individual tastes. Tables, in varying locations, are set with artful creativity, designed to complement each delicious meal.

Dining at Petac is Such a Special Pleasure That Guests Return for it Year after Year.

The traditional food of Yucatan is very distinctive from other parts of Mexico. It is a fusion of Mayan, Spanish and Cuban influences. Contrary to common perceptions, most Yucatécan fare is light and healthy. Our cooks, considered some of the best in the region, use many recipes handed from one generation to the next. Guests are invited to drop into the kitchen at any time to see what’s on the stove.

Hacienda meals and snacks are served according to the rhythm of your day: wherever or whenever you choose.

When planning a menu at Hacienda Petac, we pay careful attention to the dietary preferences and restrictions of our guests. For example, some guests have definite breakfast habits, or follow strict diets. Others want to try it all. Our menus are designed to cater individually to specific choices.  Fresh and seasonal ingredients are always emphasized. Although our specialty is authentic Yucatécan fare, guests may always modify as desired.




Pescado En Tikin-Xic

Baked Fish in Achiote
At the Hacienda, we cook this dish in the ground as a “pibil” over fire-heated rocks. If you don’t happen to have a pit in the ground, your oven will substitute.

Servings: 8



  • 4lbs.fresh fish filets of good quality white meat – snapper is preferred
  • Walnut sized amount of achiote paste
  • ½ lb. of white onion sliced in rings
  • Salt and pepper
  • Juice of three limes
  • Juice of five sour oranges
  • One head of garlic roasted over flame
  • Banana leaves

Banana leaves must be washed, dried and cut to size – for each portion you will need a section of banana leaf approximately 12-inches square.

  1. Dissolve the achiote in the juice of the sour oranges and limes
  2. If the filets are from one large fish, cut into eight portions and marinate the filets in the achiote mixture for fifteen minutes
  3. Spread a banana leaf out and place the marinated fish in the center. Put a slice of tomato and a slice of onion on top and fold the banana leaf so that it is a compact little package
  4. Place into a large Pyrex dish
  5. With all eight portions laid in the dish, pour the leftover marinade into the dish along with the roasted garlic and a little salt and pepper
  6. Cover tightly with tin foil and bake in medium hot oven for 45-minutes

To serve – carefully unwrap the fish, place a portion of banana leaf on each plate, arrange each fish on top.  Serve with coastal style rice, black beans and cebollas curtidas.


Cebollas Curtidas

Yucatécan Pickled Onions


A staple in Yucatécan cuisine, these onions are an attractive addition to any plate. The wonderful flavor brings guests into the kitchen for this recipe.



  • 2 red onions thinly sliced (julienned)
  • Boiling water
  • Juice of 2 limes
  • Salt to taste

Note: It is also common to use a strainer to simply pour the water through the onion. Here is an alternative method the Hacienda uses:

  1. Place sliced onion in a heat resistant bowl
  2. Pour boiling water over onion, just enough to cover
  3. Let soften for no more than 5 minutes
  4. Drain completely
  5. Mix juice of lime evenly into onion
  6. Add a pinch of salt

Let stand for at least an hour before serving (the longer the better).