Mérida has one of the most distinctive regional cuisines in Mexico, rooted in Yucatecan Maya cooking with Lebanese and Spanish influences layered on top. The staples — cochinita pibil (slow-roasted achiote pork), poc chuc (grilled pork with sour orange), papadzules (tortillas in pumpkin-seed sauce), and sopa de lima (chicken broth with lime and tortilla strips) — are found at market counters, neighbourhood panaderías, and decent restaurants alike. The Sunday Yucatecan buffets that some restaurants put on are excellent value and a good introduction to the range of local dishes. The Paseo de Montejo and its extension north have a high concentration of restaurants. Downtown, around the Plaza Mayor and Calle 60, there are good options at every price level.