Playa Xcalacoco Frac 7
77710 Playa del Carmen
Riviera Maya, Quintana Roo Mexico
T: +52 984 877 3000
F: +52 984 877 3001
Reservations: 800 578 0281


    Mucbil Pollo

    Total Time:
    Active Time:
    Makes servings



    1 banana leaf
    2 plum tomatos (Quarters)
    1 onion (slices)
    3 habanero Chilli Pepper
    1 Xcatic Chilli Pepper
    For the K´ol
    200gr of Corn Masa (dissolve with 400ml of Chicken Broth)
    Achiote Mix (150gr Achiote, 20gr Onion, 1 plum Tomato, 1 garlic Clove)
    Epazote Leaf
    5 Chicken Drumsticks
    ½ lb Pork meat
    2 lb Corn Dough
    250gr Fat Pork
    Salt and Pepper as need


    1.  Make the K´ool: Heat a Pan Pot, with 50gr of fat pork, add the chicken then the pork and pour the achiote mix, and pour the Masa with the Broth, until you have a Consistency really thick seasoning with salt and Pepper, let it cool and set aside.
    2. Make a Corn Dough with Corn Masa and Fat Pork, separate in 2 portion, make 2 big Tortillas and pour one of them in a Banana Leaf over a Bake Sheet, add the K´ool and  the vegetables, cover with the other Tortilla and wrap with the rest of the banana leaf.
    3. Put in the oven and bake, The Mayans use to cook int the pib hole, inside the soil with hot stones.

    Dulce de Calabaza en Tacha

    Total Time: 4 hrs
    Active Time: 1hr
    Makes servings



    1 whole pumpkin (about 7 pounds), peeled and seeded
    5 pounds of Mexican piloncillo (or brown sugar)
    1 cinnamon stick
    5 pieces of cloves
    1 piece of nutmeg
    1 pinch of salt
    3 liters of water


    1. Make a syrup with the water, piloncillo, cinnamon stick, cloves, nutmeg, and salt. Boil for 40 minutes.
    2. Chop the pumpkin into cubes, then add to syrup. Let simmer for 3 hours.
    3. Drain the syrup and set the pumpkin chunks aside to chill.
    4. To serve as dessert, dress with whipped cream or vanilla ice cream.

    Slow Fire Pan Seared Sea Bass

    Total Time: 1hr
    Active Time: 1hr
    Makes 2 servings



    1 Fillet of Sea Bass
    Achiote (as need)
    80 gr Plantain
    15gr butter
    Ground Nutmeg
    Ground Cinnamon
    1 piece of Red Pepper
    4 Pieces of Chaya Leaf
    Piquillo Coulisse
    Salt and Pepper


    1. Seasoning the Sea Bass Fillet with salt and Pepper.
    2. Marinate with the achiote. Set aside
    3. Bake de plantain with butter, nutmeg, and cinnamon.
    4. Mashed and mixed with Red bell Pepper on Brunoise, add salt and pepper.
    5. Blanching the Chaya leaf and filled with the plantain puree.
    6. Crusted the Sea Bass with Amaranth Seed and seared.
    7. For the coulisse, with a Red Bell Pepper take off the Skin and seed, blended and stain, simmering with salt and pepper to check it the seasoning.
    8. To Serve put coulisse Piquillo Pepper on the bottom, them the Chaya-Plantain and finally on the top the Sea Bass .