Sinanché Between Mangroves, Cenotes, and Local Cuisine

The Templo de San Buenaventura in Sinanché was built in the 17th century and gives the town a historic landmark. On July 14, the community celebrates San Buenaventura as its patron saint. This recurring patronal tradition may be of interest when planning your trip; if you would like to travel around this date, check the date and program in advance.

Mangroves, Cenotes, and Wildlife

The Ejido San Crisanto is located in the Municipality of Sinanché. Mangrove ecosystems predominate in its territory; it is also home to 45 cenotes and natural springs. The community is a fishing community of about 150 families and around 570 residents of Maya heritage, and has significant biological and cultural wealth. The beaches of San Crisanto are recommended for water sports and recreation. San Crisanto is also home to the largest mangrove area in the state of Yucatán.

Geological processes are also part of the natural profile of the Municipality of Sinanché: underground currents form deposits generally known as cenotes. Collapses of their ceilings can form aguada cenotes. Wildlife in the municipality includes pelicans, gulls, chachalacas, quail, snakes, and lizards.

A description of the “Manglares de San Crisanto y Balneario Sac-Há” project published in 2021 mentions infrastructure and facilities for trips through the mangroves and visits to cenotes. The facility described at the time also included a Centro Integrado de Servicios Turísticos, where visitors were welcomed and training workshops were held. If you are considering the project in your plans, check the current visiting conditions, as the description refers to 2021.

Honey, Pumpkin Seeds, and Local Cuisine

Handmade sweets offer a tangible insight into local ingredients. Pepita con miel de abeja de Sinanché is made with honey and roasted pumpkin seeds and is considered a long-standing family tradition. Suspiros are also a traditional handmade sweet, but are made with ground pumpkin seeds, anise seeds, egg, flour, and sugar. Both recipes are based on pumpkin seeds, but differ in their preparation and other ingredients: for Pepita, the seeds are roasted and combined with honey, while for Suspiros, they are ground and prepared with anise, egg, flour, and sugar. If you would like to try Suspiros, you can look for the “Los Abuelitos” shop; check its current opening hours in advance.

On a visit to Apiturismo Sinanché, you can see the beehives, collect honey, sample honey, and take part in workshops about honey production. Pozole with Apis honey can also be sampled there during a visit. This puts the focus not only on prepared dishes, but also on honey and how it is produced.

Tours and Special Tastings

El Nido del Avestruz in Sinanché offers a tour of various enclosures, during which the care and feeding of the ostriches are explained. Reservations may be required. With an advance reservation, visitors can sample ostrich egg with chaya, an ostrich egg tart with hierbabuena, and ostrich meat prepared as zic, kibis, poc chuc, panucho, or salbute, among other dishes.

For another local specialty, Doña María prepares “pavo lechón” to order; she also offers taco service for celebrations. Check current availability in advance.

Discover more destinations: San Crisanto, Temozón Municipality, Progreso, Mérida.

For the broader travel overview: Yucatán.