It is a Mexican tourist city located in the state of Quintana Roo, capital of the municipality of Benito Juárez. It is the most populated city in the state, with 888,797 inhabitants.

It was in April 1975 when the municipality of Benito Juárez was officially established, with Cancún as its capital. In its short history, it has become the most important tourist destination in Mexico and one of the most recognized worldwide. In addition to the paradisiacal white sand beaches, Cancún is home to the second largest coral reef in the world, the “Great Mayan Reef.”

The predominant climate of the municipality of Benito Juarez is warm and subhumid with rain throughout the year, but more abundant in summer. The average annual temperature ranges between 25.5c. The total annual precipitation ranges between 1,000 and 1,300 millimeters.

During the summer, the area is affected by tropical storms and cyclones. The hurricane season begins in mid-June, and the most affected months are September and October.

Tulum is the only protected natural area in the Cancun-Tulum corridor and is the hydrological region that provides the largest amount of fresh water to the sea with its enigmatic underground rivers and surprising cenotes located in the vicinity of Tulum, such as the Cenote Dos Ojos, the Gran Cenote and the Cenote Cristal.

Cochinita Pibil: Pork marinated in achiote and sour orange juice, wrapped in banana leaves and slowly cooked underground. It is usually served in tacos with pickled red onion.

Pescado a la Tikinxic: Fish (usually grouper or sea bass) marinated with achiote and cooked on the grill or in the oven. It is served with beans and habanero sauce.

Sopa de Lima: Chicken broth with lime, fried tortillas, habanero peppers and fresh herbs. It is a comforting and delicious soup.

Relleno Negro: Dark stew made with chili peppers, spices and chocolate, mixed with turkey or chicken meat. It is commonly served with white rice.

Panuchos: Corn tortillas filled with beans and topped with meat, lettuce, avocado, red onion, and salsa. Sometimes boiled egg and radishes are added. It has a crunchy texture on the outside and soft on the inside.

Salbute: Corn tortillas topped with meat, lettuce, avocado, red onion, and salsa. The texture of salbute tends to be soft.

Ceviche: Fish, shrimp, and octopus marinated in lime juice, with tomato, onion, cilantro, and avocado. A refreshing and popular choice in coastal areas.

Tamales: Tamales filled with meat (chicken, pork, or turkey) and achiote, wrapped in banana leaves and steamed.

Mayapax is a type of music from the Yucatan Peninsula, Mexico, Quintana Roo and in some towns in the North of Belize, played by groups that preserve Mayan and Spanish elements to varying degrees; it acquires particular characteristics in the musical arrangement and in the function of music within the communities.

Mayapax is the expression of the people's feelings, which preserve their traditions by adapting them to the national reality.

Mayapax groups have an instrumentation that includes violin, harmonica (reed aerophone), snare drum and bass drum as well as percussion idiophones such as the turtle shell and the cowbell. Mayapax is heard on days of celebration, each sound has a presentation time established by tradition.