Hotel Xcaret on Mexico’s Riviera Maya kicked off its latest culinary presentation with a celebration of Mexican cuisine at a multi-course dinner featuring a group of Mexico’s finest chefs including two with Michelin stars.
The first in what is promised to be a quarterly event, the evening at the exclusive Ha restaurant showcased dishes highlighting Mexican ingredients, often executed with a twist on traditional preparations.
Even before you’re seated at a table, you know you’re in for something special at Ha, which means water in the Mayan language. The restaurant is filled with eye-catching water features—arcing water spouts line the entrance– that create a high-end chic yet natural vibe.
The Feb. 23 event, hosted by Chef Carlos Gaytan, the first Mexican chef to receive a Michelin star, featured a menu filled with surprises, extravagant plating and a well-curated array of complementary wines, most from Mexico’s Valle de Guadalupe.
Among the standouts were Gaytan’s Elopozole, a modern take on a traditional soup recipe from his mother, who lives in Guerrero. His version included a flaky grouper and crunchy-fresh baby corn, still attached to husk leaves. Alejandro Ruiz’s pork in caper sauce and Paco Mendez’s black garlic mole hit high notes for intense flavor and texture combinations.
Along with the food and wine, the chefs circulated frequently, seeming to enjoy talking about their creations almost as much as the guests appreciated eating them. The interaction with the engaging chefs elevated the evening to an experience beyond dining.
Gaytan, formerly chef at Chicago’s famed Mexique restaurant, noted earlier in the day that cooking with friends and sharing meals with friends and family is a key part of Mexican culture that the hotel wanted to share with its guests.
Spotlighting Mexico’s food culture is part of Hotel Xcaret’s goal of embracing culinary tourism.
“Hotel Xcaret Mexico represents and celebrates the best of Mexico, and authentic gastronomy is an invaluable component of the inimitable spirit of both our country and this singular property,” said Marcos Constandse, a vice president of Grupo Xcaret, which owns the hotel and eight nature parks. “Partnering with unrivaled culinary visionaries … is a testament to our commitment to bringing the best of Mexico to life for our valued guests.”
Indeed, the culinary experience at Hotel Xcaret seems beyond that of typical all-inclusive resorts. The 900-room hotel, opened in December 2017, features other outstanding restaurants on the property in addition to Ha, which regularly serves Mexican cuisine with a French flair.
The Sunday brunch at Xpiral comes with a view of the resort from on high and countless offerings ranging from king crab legs to prime rib to sushi to pastas, a cheese selection and a dessert table that will make your eyes bulge.
There’s an upcharge for hotel guests dining at Ha and Xpiral.
Additionally, Las Cuevas, housed in natural caves near the water at the edge of the resort, is a unique and romantic setting with food that matches the idyllic candle-lit surroundings. With a foundation of Mexican specialties including an open fire pit where beef, potatoes and corn are roasting, Las Cuevas expands the experience with a Brazilian-style steak house combined with an extensive buffet of sides and alternative entrees like salmon with a mustard glaze. There’s definitely something for everyone here. All of the meat choices were good, but I found the pork extraordinarily moist and flavorful.
In addition to Gaytan, who earned his Michelin star at the now-closed Mexique, other Mexican chefs participating in the dinner were Michelin-starred chef Paco Mendez of Barcelona’s Hoja Santa; Alejandro Ruiz of the noted Casa Oaxaca, Jonatan Gomez of Le Chique at Azul Beach Resort, Alexis Valera of Ha and Orlando Trejo, Hotel Xcaret’s executive chef.
Gaytan said he hoped to be returning to Chicago’s dining scene mid-year with three concepts in the Gold Coast neighborhood, including a Mexican bakery. For now, he’s back and forth between the city and Hotel Xcaret.
The hotel, with average starting rates during high season (December through April) of $300 per person per night, based on double occupancy, has a bit of a different approach to all-inclusive.
Calling it the All-Fun-Inclusive, hotel guests don’t pay extra for airport transfers or day trips to eco- and adventure-parks like Xel-Ha and Xavage or for trips to the Mayan ruins at Chichen Itza, Coba and Tulum.
It’s definitely value added, with so many places to visit, though it’s hard to leave the resort with its multiple pools, sandy cove beaches and tranquil spa.
