Showcasing the Best of Mexico’s Cuisine

One of the most appealing aspects of staying at an all-inclusive resort is having access to unlimited amounts of food and drinks. Breakfast on the beach? Sure. Poolside hors d'oeuvres? Why not. Five course meals every evening for dinner? Absolutely! Top this off with late night snacks delivered straight to the room and you’ve got yourself a typical day in all-inclusive paradise.

While there are some variations among properties, guests will usually find the same restaurant options available at most all-inclusive resorts, some of which include Mexican, Italian, French and Japanese. And although these options are usually delicious, visitors almost always know what to expect. One resort group in Mexico decided to break the barriers of the typical culinary scene and take the phrase “all-inclusive” to the next level.

Coining the term “All-Fun Inclusive,” Hoteles Xcaret, Grupo Xcaret’s hotel collection, aims to spread its love for Mexico through a sustainable approach. The three properties in this group include the family-friendly Hotel Xcaret Mexico; Hotel Xcaret Arte, for adults and young adults ages 16 and up; and La Casa de la Playa, a boutique, adults-only property. Features of the Mexican culture and history are on full display throughout every area of these properties, from artwork and décor in the rooms to the creative activities available – and it’s especially noticeable in the cuisine.

A Tribute to Mexico’s Gastronomy

“The common theme between all of our hotels and all of our culinary offerings is to promote the highest level of Mexican gastronomy,” said Sakari Malinen, director of sales, Hoteles Xcaret. “The main purpose is to promote Mexican culture, and in this case the culinary culture, and especially showcase that Mexico is so much more than burritos.”

When it comes to gastronomy, there are two main aspects that set these properties apart from others in the area. The first is that guests won’t find any buffet lines. There are either a la carte restaurants or live cooking stations in the marketplaces. Secondly, visitors to these resorts won’t find the Americanized version of Mexican cuisine but rather meals exactly how they are served throughout Mexico, with all the spices included.

Photo courtesy of Hoteles Xcaret

Executive Chef Franco Maddalozzo, the director of gastronomy at Hoteles Xcaret, played a crucial role in creating the culinary concepts at these properties. Growing up with a large Italian family, Maddalozzo spent many weekends and holidays in the kitchen cooking together with family members. Throughout his career he worked at hotels in London, Kenya, Thailand, Singapore, Indonesia, Mexico, Brazil and finally back to Mexico with Grupo Xcaret where he’s been the past five years. While Mexico has 32 states, each thinking they have the best gourmet food, Hoteles Xcaret wanted to ensure guests had a chance to taste the cuisines from these various areas. 

“We decided to give big importance to all the Mexican cuisine, but we cut the country in four: north, center, pacific and southeast. All the kitchens are completely different,” Maddalozzo said. “Plus, we make fusion – in my restaurant I make fusion of Mediterranean and Mexican. We make fusion of Asian and Mexican. We make fusion of Spanish and Mexican.”

While some restaurants incorporate traditions from other cultures, the chefs are always inspired by Mexican cuisine and ensure there is a tribute to the area. The hotel group also aims to support the country as much as possible by buying local products and using indigenous ingredients to help communities to grow and thrive. The idea to showcase Mexican culture spans outside of simply making and preparing Mexican food.

“Our culinary program is based in Mexican food. One of our most preferred restaurants is El Mercado. Why? Because we make the street food exactly like when you go to Mexico. All the kinds of tacos, the sandwiches Mexican style, quesadillas of course with a homemade tortilla … so we have a lot of respect for the area,” said Maddalozzo.

Photo courtesy of Hoteles Xcaret

The Team Behind the Culinary Scenes

Guests staying at La Casa de la Playa can also visit all the restaurants at Hotel Xcaret Arte and Hotel Xcaret Mexico, which means a stay at this property gives travelers access to 26 dining experiences. And behind every delicious menu item is an experienced chef who thoughtfully created it — whether it’s a quick bite from Chef Miguel Bautista’s plant-based breakfast menu at Bio, a restaurant located in a natural cave overlooking the river, or a dinner at Cantina VI.AI.PY., Chef Alejandro Ruiz’s eatery which serves Oaxacan cuisine with live music. While each restaurant at these three resorts is worth a visit, here are five culinary experiences visitors won’t want to miss.  

Ha’ at Hotel Xcaret Mexico

Led by Chef Carlos Gaytán, the first Mexican chef to receive a Michelin Star, Ha’ draws visitors in with an intimate and cosmopolitan ambiance. Once settled in, guests have the opportunity to journey though a nine-course tasting menu, and each innovative dish is paired perfectly with a beverage to bring out the full potential of its flavors. Diners are left with an unforgettable experience. This adults-only restaurant is open to the public and is available at an additional cost.   

Kibi-Kibi at Hotel Xcaret Arte

An exclusive restaurant for guests staying in Casa de los Artistas at Hotel Xcaret Arte, Kibi-Kibi is under the care of internationally famous Chef Roberto Solis. “Kibi Kibi is a Lebanese Yucatecan restaurant,” said Malinen. “The fact is that in the beginning of the last century there was a great influx of Lebanese immigrants to Mexico, and especially to this area. And, of course, their culinary items got mixed in with the locals.” This restaurant showcases the Lebanese Yucatecan fusion.

XAAK at Hotel Xcaret Arte

Visitors to Hotel Xcaret Arte won’t want to miss out on a visit to XAAK. Though it comes at an additional cost, it’s worth every penny. Maddalozzo designs the menu here, along with Roberto Solís, Paco Méndez, Jonatán Gómez Luna and Alejandro Ruiz, and the experience is complemented with a pairing by multi-award-winning sommelier Sandra Fernández. This is where one of Maddalozzo’s most unique dishes is served. “I call it, Vanilla, Coffee and Chocolate,” he said, which might cause one to think of a dessert. But it is in fact a dish of raviolis. “The pasta is made with flour and coffee. The stuffing in the ravioli is made with oxtail and chocolate, and I make a foam with the vanilla,” he said. “I’ve been inspired by the best products of Mexico: coffee, chocolate and of course the vanilla from Papantla … I’ve been inspired by these ingredients, and then I have to think in Italian.”

Estero at La Casa de la Playa

Central, a restaurant in Lima run by Peruvian chefs Virgilio Martínez and Pía León, was recently voted the second-best restaurant in the world by The World's 50 Best Restaurants, and Virgilio Martínez just so happens to design and manage a restaurant at La Casa de la Playa that combines Mexican and Peruvian fare: Estero. “It’s an incredible experience, especially the dinner which is a nine-course chef’s tasting menu of these incredibly creative mixes of Peruvian and Mexican cuisine, like ceviches, and his philosophy on kitchen and sustainability in particular is so connected with our company’s whole philosophy. That’s one of the reasons he wanted to come and work with us,” said Malinen.

Tuch de Luna at La Casa de la Playa