What Are Marquesitas? The Crispy-Sweet Treat Born in Mérida
If you’ve ever strolled through a plaza in Mérida or a beachside promenade in the Yucatán Peninsula, chances are the smell of caramelized sugar and melted cheese stopped you in your tracks. That irresistible scent? It’s likely coming from a hot iron griddle preparing marquesitas, one of Yucatán’s most iconic and beloved street foods. This crunchy rolled wafer—filled traditionally with queso de bola (Dutch Edam cheese)—is the perfect blend of sweet and salty, and its origin story is as rich as its flavor. Here are some words on What Are Marquesitas.
A Winter Invention by Don Polo
The story of marquesitas begins in 1945, with a man named Leopoldo Mena, better known as Don Polo, an ice cream maker from Mérida. During the hot Yucatán summers, his ice cream business thrived. But when winter rolled around, sales dropped dramatically. Rather than close shop, Don Polo got creative—he began selling just the wafers from his ice cream cones.
They were a hit.
Soon after, he had the idea to fill the crunchy wafers with something delicious. He chose queso de bola, the Edam cheese beloved in Yucatán households. Thus, the first marquesita was born—crispy, sweet, with the salty sharpness of Dutch cheese adding the perfect contrast.
What Are Marquesitas. From Local Snack to Peninsula-Wide Favorite
What started as a seasonal solution for a local vendor quickly grew into a regional tradition. Marquesitas became so popular in Mérida’s street stalls and parks, that other vendors adopted the recipe and spread it throughout the entire Yucatán Peninsula.
Today, you’ll find marquesitas in Cancún, Valladolid, Campeche, and Playa del Carmen, often served from small mobile carts equipped with the traditional cast-iron griddles. They’ve also expanded beyond the peninsula—you can now find them in Mexico City and even in some international food markets where Yucatecan cuisine is celebrated.
Sweet, Savory, or Both: A World of Fillings
While the original marquesita was filled with only queso de bola, modern vendors have expanded the menu with both sweet and savory options. Some of the most popular additions include:
- Nutella or chocolate spread
- Cajeta (goat’s milk caramel)
- Strawberry or blackberry jam
- Banana slices
- Lechera (sweetened condensed milk)
- Ham or turkey with cheese
- Cream cheese and jam combinations
Still, cheese remains the soul of a true marquesita, often layered with something sweet to achieve that irresistible flavor balance. Some die-hard fans swear by the classic combo of queso de bola and Nutella.
What Are Marquesitas. Where to Find the Original Taste
If you’re in Mérida and want to try the original marquesitas, you can visit the spot where it all began: Calle 44 No. 506 in the Paseos de las Fuentes neighborhood. While countless variations now exist, there’s something magical about tasting this crispy delicacy at its source, where Don Polo first fired up his griddle over seven decades ago.
More Than a Snack: A Yucatecan Tradition
Marquesitas are more than a dessert—they’re part of the daily rhythm of life in Yucatán. Locals and tourists alike gather at street corners, plazas, and evening markets waiting for a fresh one to be rolled off the griddle. Whether you’re biting into your first or fiftieth, each crunchy roll connects you to a tradition that began with a simple but ingenious idea.
So the next time you’re in the Yucatán—or even in Mexico City—look for a marquesita cart. You won’t regret it.