The hotel is a veritable playground for Mexico’s star chefs, with nine restaurant concepts, any one of which would be another resort’s flagship. The cherry on top of this transformation was the opening, last July, of Hotel Xcaret Arte, 15 minutes south of Playa del Carmen. Creative Mexican chefs gradually filed in, and today one of the most exciting high-end restaurant scenes in Mexico can be found on the campuses of these secluded beachfront resorts. Yet, all the while, the success of Le Chique (along with the 2009 opening of Cocina de Autor at the Grand Velas) offered a sign that something was brewing amid the all-inclusive buffets and Señor Frog’s–style bacchanalia. The difference seemed to grow even more stark in the last few years, as the country’s culinary centers-Mexico City, Oaxaca, the Valle de Guadalupe-underwent a restaurant revolution. I’ve been vacationing here off and on for 25 years, and like many of my compatriots, I’ve often bemoaned the divide between the fantastic street food and the mostly generic, resort-based fine-dining scene. The draw of the Riviera Maya, a stretch of coastline along the Yucatán Peninsula between Cancún and Tulum, has traditionally been the beaches, the resorts, the Mayan ruins, the cenotes… but not necessarily the cuisine. Yet the restaurant, which chef Jonatán Gómez Luna opened in 2008, has long been an outlier in the region. Le Chique’s menu, a cutting-edge survey of regional Mexican cuisine, is replete with dishes like this. (The caviar, in fact, is a sly textural nod to Colima’s unique style of ceviche, made with finely minced fish.) It’s a cultural lesson on a stunningly delicious plate, one that’s likely lost on the pool-bar crowd. The dish is an ode to the tiny Pacific Coast state of Colima, where coconuts were first brought to Mexico in the 16th century. It consists of spongy sprouted coconut (aka “coconut apple”), gelatinous young coconut, coconut water, coconut shaved ice, and habanero-spiked coconut-milk aguachile-all of it served alongside a generous dollop of caviar. I’m seated at Le Chique, the restaurant at the Azul Beach Resort Riviera Cancún, and as I work my way through the 24-course menu, I’ve reached a dish known as coconut five ways. Partiers may be pounding piña coladas at a swim-up bar just a few feet away from me, but I’m interested in a far more refined coconut indulgence. Efficient use of resources and responsible management of residues.Mexico’s Caribbean playground finally grows up-and stakes its unexpected claim as one of the country’s best fine-dining destinations.School project and environmental education program. Species conservation and freeing program.We are looking to give Mother Earth some of her kindness back, your reservation in Hoteles Xcaret contributes to the actions that Grupo Xcaret has implemented under our Sustainability model to ensure conservation, diffusion and development of the natural, sociocultural and economic heritage for our future generations. Next, we want to show you the list of the culinary geniuses that are positioning Xcaret Hotels as an ideal destination for the lovers of fine dining experiences. In Hoteles Xcaret, we create a delightful experience for each and every one of your senses in each restaurant. The chefs of our Gastronomic Group are leaders in the culinary scene of our country and inspiration abroad. With 25 restaurants and 10 chefs, Hoteles Xcaret go beyond with an incomparable offer for Cancun and the Riviera Maya destinations. Round-trip transportation to Cancun plus ferry to Isla Mujeres are included. Discover Isla Mujeres, a fascinating island in front of Cancun, where you will find spectacular beaches, a peaceful and relaxed Mexican atmosphere, and important Maya vestiges.
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