One of the great pioneers at the forefront of Mexican cuisine is chef Roberto Solís, originally from Mérida, Yucatán, where he currently runs one of the most famous restaurants in the region. Roberto's philosophy is carried out in harmony with nature, creating what is now known as "The new Yucatecan cuisine". The foundations of this are the ingredients of the region, transforming Latin american cuisine with a fresh vision, incorporating flowers, herbs and local animals, such as venison (local deer from a certified farm), peccary and hairless pig (suckling pig). After many years of trying to experiment and innovate with local products and the possible use of them in different recipes, somewhat removed from the rigorous tradition, Roberto finally managed to create a new kitchen, applying cutting-edge techniques with fresh ingredients local.