When I first moved to Mérida in 2010, finding a truly memorable international-style breakfast wasn’t always easy.
When I first moved to Mérida in 2010, finding a truly top-notch international-style breakfast wasn’t easy. I always remember that when you ordered coffee, many places would bring you a cup of hot water and a packet of Nescafé. No knock on instant coffee — it actually brings back some happy, nostalgic memories of my past; however, I cherish a good freshly brewed cup of joe, perfectly cooked eggs, and freshly baked bread.
Then, in 2014, Chef Regina Escalante opened Merci in San Angelo Plaza.
And, at least for me, breakfast in Mérida changed forever.
I still vividly remember my first visit. There was an omelet cooked exactly as it should be, freshly baked bread still warm from the oven, and homemade hash browns fried in butter until they reached that perfect balance between crispy edges and fluffy interiors. It felt like the culinary scene in Merida was truly expanding; it was an exciting time.
More than a decade later, Merci remains one of our regular stops for breakfast, brunch, lunch, and even dinner–at the San Angelo location.
From One Restaurant to a Mérida Favorite
Today, Merci has grown into two locations.
The original remains at San Angelo Plaza, while its Paseo 60 location, opened in 2019, offers a beautiful dining room just steps from Paseo de Montejo, along with one of the most practical perks in Centro-adjacent dining: two hours of complimentary underground parking with restaurant validation.
Part of what has made Merci such an enduring favorite is consistency. Chef Regina Escalante has built a reputation around sourcing excellent ingredients, respecting technique, and refusing shortcuts. That philosophy extends to nearly every aspect of the menu.
During our radio interview, Regina shared that one of the things she loves most about Merci is its versatility. One can enjoy a comforting beef bourguignon with a glass of wine, while someone else at the table orders pancakes. Whether you’re stopping in for breakfast, brunch, lunch, or simply coffee and pastries, there’s truly something for everyone.
Many of the breads and pastries now come from Bocú, the bakery Regina launched in 2023. The bakery mills much of its own flour, producing exceptional breads, laminated pastries, and some of the fluffiest pancakes we’ve found anywhere in town.
It is a level of attention to detail that becomes immediately obvious once the food arrives at the table.
A Culinary Experience for all Tastes
From the bakery to the bistro menu, Merci showcases Chef Regina Escalante’s signature blend of French technique and Yucatán’s finest ingredients. The house-made pastries—including the iconic Pumpkin Seed Croissant, Coconut Roll, and beautifully laminated Pain au Chocolat—are reason enough to visit.
They have absolutely perfected their pastries. And funny enough, Regina confessed that when she was in culinary school, she didn’t pay much attention during the croissant lessons because she never thought she’d actually be making them one day!
Fast forward a few years and suddenly she found herself running a restaurant and bakery with strong French influences… which, of course, meant croissants were non-negotiable. She laughed as she told us she had to message former classmates asking them to send their notes, watched countless YouTube videos, and went through plenty of trial and error before finally perfecting the recipe. She even imported the butter she wanted because, as any baker will tell you, the butter makes all the difference.
Then came the biggest challenge: making croissants in Yucatán’s heat and humidity. The dough has to be laminated in a cold room kept at 14°C (57°F)—which, if you’ve ever spent time in Mérida, Yucatán, you know is practically another planet. The bakers even have to dip their hands in ice water so they don’t warm the dough while they’re working it!
The result? Some of the flakiest, butteriest croissants you’ll find anywhere, and proof that a little perseverance—and a lot of butter—can go a long way.
The savory menu is equally compelling, featuring favorites like the elegant Huevos Rotos, refreshing Green Goddess Salad, smoky Temozón croquetas, comforting Beef Bourguignon, and the restaurant’s beloved Fluffy Pancakes, made with house-milled flour, homemade buttermilk, and local honey sourced from Maya beekeepers.
Whether you’re craving pastries and coffee, a leisurely brunch, or a hearty lunch paired with a glass of wine, Merci offers a thoughtfully crafted menu with something for every taste.
The Chef Behind Merci
Behind every plate is one of Yucatán’s most accomplished culinary ambassadors.
Born in Mérida, Regina Escalante trained at the prestigious Paul Bocuse Institute in France and worked in Michelin-starred kitchens before returning home. In 2018, she gained international recognition when she appeared alongside Samin Nosrat in Netflix’s acclaimed documentary series Salt, Fat, Acid, Heat, helping introduce global audiences to the flavors and culinary traditions of Yucatán.
Today, Regina tells us she has watched entire families grow up through Merci’s doors.
After more than twelve years, it has become much more than a restaurant.
For many locals, expats, and returning visitors, Merci feels like a familiar table where celebrations happen, weekend brunches become traditions, and really good food still has the power to brighten an entire day.
Know Before You Go
📍 Merci Mérida
San Angelo Plaza
Paseo 60
⏰ Tuesday–Sunday
8 AM–5 PM Paseo 60 and 8 AM -10 PM San Angelo Plaza
🍷 Alcohol service begins at noon
🚗 Paseo 60 offers two hours of complimentary underground parking with validation. And in San Angelo, there is a parking lot.
📞 999 948 8251
📲 Reservations available through OpenTable
🛵 Delivery available through Uber Eats
