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Couples flock to the impossibly romantic courtyard of “the Green Bean,” where lacy wrought-iron chairs and tables stand incongruously among Maya sculpture reproductions, flowering hibiscus, and trees, in an atmosphere reminiscent of jungle-draped ruins. The focus is on Caribbean flavors, ranging from Yucatecan specialties such as cream of habichuela soup to the signature cocobichuela, a lobster-and-shrimp curry topped with tropical fruit served in a coconut shell. Grilled seafood and steaks are excellent, if that’s what you hunger for, but they but hardly unique; go for the local specialties, such as chicken mole, and marinated tampiqueña-style grilled beef. If you don’t have room for the butterscotch crepe for dessert, try the Xtabentún, a Maya liqueur made from honey and anise. The newer Hotel Zone branch, the sleek, modern La Habichuela Sunset, has a two-story window wall overlooking the lagoon and a dance floor on the water; prices are about 20 percent higher for a similar the menu, and the less expensive dishes are missing.