Cancún is the gateway to Mexico's Caribbean coast, with white sand, turquoise water and a long line of resorts. It is built for beach holidays, and it is also close to Mayan ruins, cenotes and coral reefs.
It is lively and very popular, and many visitors never leave their resort. A few days of exploring will show you much more of the region.
How many days: 7
A week allows beach time, a day at the ruins and a day swimming in a cenote. A long weekend suits a beach break.
The coast runs south for a long way, with many towns. Choose a base that suits you.
What to do in Cancun
- Spend time on the beach
- White sand and calm turquoise water line the hotel zone. Many beaches are public, with free access.
- Visit Chichén Itzá
- The most famous Mayan site in the region, with a great stepped pyramid. It is a long day trip, so start early.
- Swim in a cenote
- Natural limestone sinkholes with clear water, in the jungle. A cool and unusual swim.
- Take a boat to Isla Mujeres
- A small island with calm beaches, snorkelling and golf-cart rides. A short ferry from the coast.
- Snorkel on the reef
- The Mesoamerican reef is the second largest in the world. Choose operators that respect marine life.
- Visit Tulum
- A Mayan site on a cliff above the sea. Combine it with a swim at the beach below.
- Swim with whale sharks
- From late spring to early autumn, boat trips go out to see whale sharks. Choose an operator that follows rules.
- Visit Coba
- A Mayan site in the jungle, with long shaded paths between temples and a tall pyramid. Rent a bike to cover the distances, and check the current access rules.
- Take a day trip to a nature park
- Eco-parks on the coast combine caves, snorkelling and shows. They are very popular, so book ahead.
- Relax at a quieter beach
- Playa Delfines, at the southern end of the hotel zone, is a long public beach with big views and few buildings. Bring water and shade.
What to eat and drink
- Tacos al pastor
- Marinated pork cooked on a spit, served in small tortillas with pineapple. A Mexican classic.
- Ceviche
- Raw fish cured in lime juice with onions and chilli. Fresh and zesty.
- Cochinita pibil
- Slow-roasted pork marinated in citrus and achiote, a Yucatán speciality.
- Guacamole and fresh salsas
- Made fresh at the table in many restaurants.
- Tequila and mezcal
- Mexico's famous spirits. Sip them slowly, and ask for a recommendation.
- Fresh fruit and juices
- Mango, pineapple and papaya are sold at stalls. Aguas frescas are a refreshing choice.
- Fresh seafood on the beach
- Simple beach restaurants serve grilled fish, shrimp and lobster. Ask for the catch of the day.
- Street tacos downtown
- The downtown area has taco stalls and small restaurants where locals eat. A good way to try local food for little.
Getting around
Buses and shared vans link the hotel zone and downtown. They are cheap and frequent.
Taxis are available, but agree the price before you get in. Ride-hailing may be restricted in some areas.
A hire car is useful for trips to ruins and cenotes. Check insurance carefully.
Good to know
- The hot, humid summer has hurricane risk, especially from August to October. Winter is dry and comfortable.
- Seaweed called sargassum can wash up on beaches at some times of year. Check recent reports.
- Check the latest government travel advice before you go.
- Tap water is not safe to drink. Use bottled water.
- Be careful when booking excursions and transport. Use well-reviewed operators.
- The hotel zone and downtown are very different. Downtown is cheaper and more local, and a bus ride from the hotels.
- The sun is strong. Bring reef-safe sun cream, as many cenotes and reefs ask for it.
- Spanish is widely spoken, and a few words go a long way. English is common in resorts.