A little trip to Colombia
From the heart, full of flavor
A corner of Colombia in Mexico. Real Colombian cooking in the heart of Mérida's historic center.
How it all started
Parceros came out of a very specific kind of homesickness: not being able to find in Mérida the food you grew up on. Not the tourist version of Colombia, but the everyday one — the pot of beans that takes hours, the rib broth that raises the dead, the arepa you eat hot and with your hands.
So we brought it over with everything: the guascas in the ajiaco, the chicharrón that cracks, the free-range hen in the Sunday sancocho. And with everything else that comes along when something is genuinely Colombian: the color, the music and the urge to celebrate anything at all.
Today Parceros is a small piece of Colombia on Santa Lucía, where Colombians come to cure their homesickness and locals come to find out why so many people talk about bandeja paisa. And from living side by side, Yucatán has made its way into the kitchen too: the Castacón is served for tacos, with handmade tortillas.
4.8 out of 5 on Google, from more than 3,509 reviews.
What matters to us
How we cook
The seasoning is not up for debate
The ajiaco has guascas in it. The beans cook slowly. The arepa is made of corn, not wheat flour. That part we do not touch. From there on we give ourselves room: if something from here works on a dish, in it goes.
Tables made for sharing
In Colombia you eat from the middle of the table. That is why half the menu is big platters: the picada, the three-tier bandeja, the Castacón. Eating alone here is the exception.
Music, color and flavor
The mural, the playlist and the noise are not decoration: they are half the plan. You come to eat, but you also come to have a good time.
Who welcomes you
The whole crew
They are the ones who set up the decorations, bring out the dessert with the candle and sing louder than the table. In the reviews, people name them one by one.
See you soon