From the tropical forests that are scattered with ancient Mayan ruins to the deep azure waters that crash against the white-sand Caribbean beaches, the Yucatán Peninsula is one of the most magical destinations in the Americas. It also happens to have arguably one of the most delicious and diverse cuisines in Mexico.
What you should know about Yucatan Peninsula
Separating the Caribbean Sea from the Gulf of Mexico, the Yucatán Peninsula is comprised of Mexican states of Yucatán, Quintana Roo and Campeche, as well as the northern areas of Belize and Guatemala. Quintana Roo hosts millions of tourists each year in search of imaginative beaches and Caribbean sun like Cancún, Tulum and Playa del Carmen. Yucatán is home to some of the most well-preserved archaeological ruins from the ancient Mayan civilization, while Campeche, the gateway between Europe and the New World, once flourished during the Spanish colonial period.
From exploring ancient Mayan ruins and Spanish colonial cities to the emerald waters that are home to some of the world’s most unique wildlife, the Yucatán Peninsula has something for just about everyone. From shimmering lagoons to mangrove swamps, within the Sian Ka’an biosphere reserve lie some of the world’s most magical natural environments. A visit to any ancient Mayan ruins such as Chichen-Itza, Edzná and Uxmal is sure to instill a sense of wonder and appreciation for one of the world’s most impressive civilizations.
Although the Yucatán Peninsula is hot year-round, the calendar is split into two separate seasons – rainy and dry. The rainy season typically starts in June and lasts until October, while the dry season is endured from November until around May. The Peninsula is packed with tourists during the dry season, as it is often more pleasant weather and it takes place while countries in the Northern Hemisphere are cold.
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