ka Caribbean Caribbean ʻoluʻolu ia i kāna meaʻai ikona me ka nalu o nā hale ʻaina hou i mahalo ʻia e nā chef ʻike ʻia ma waena o ka honua e lawe nei i ka uku papa honua i ka ʻāina. Mālama ʻia no nā ʻono kuʻikuʻi i hoʻokumu ʻia i ka moʻomeheu Maya, nā mea hou i ka gastronomy o ka ʻāina e kahakaha nei i nā mea huakaʻi i kahi nui e ulu ana o nā haleʻai manaʻo, nā hoʻolauleʻa meaʻai a me nā wahi culinary.
Ua lilo kēia kauwela ʻo Paradisus Cancun i hale hoʻolauleʻa nui loa loa no Cancun i ʻelua manawa e loaʻa ai ka makana ʻelima Diamond Diamond mai AAA me ka hale ʻaina pūlima ʻo TEMPO na Martin Berasategui, kōkua ʻia e ka chef Sepania me nā hōkū he ʻumi Michelin. Hoʻohui ka hale ʻaina i nā mea pono Mekiko me ke ʻano Basque a Berasategui. Alakaʻi pū ʻia e kahi mea kuke kiʻekiʻe ʻo HA 'ma Hotel Xcaret Mexico na Carlos Gaytán, ka mea kuke Mekiko mua i loaʻa kahi hōkū ʻo Michelin. Kapa ʻia no ka huaʻōlelo Mayan no ka wai, ua hoʻokomo ʻia ʻo HA 'me nā mea hoʻonani aniani hou a me nā wai puna nani e hōʻike ana i ka nani o ka hōkele o ka hōkele. Ma kahi huakaʻi he ʻewalu papa i hui pū ʻia me nā waina Mekiko maikaʻi loa, makemake ʻo Gaytán e hoʻololi i nā mea ʻono ma o nā ʻano like ʻole o ka kuke ʻana ma Mekiko.
Ma Tulum kaila mau loa, Kin Toh na Executive Chef Rurik Salazar ma AZULIK e hāʻawi i kahi hoʻonohonoho eco-luxe e hoʻopiha ai i ka leʻaleʻa a me ka lāʻau. Hoʻonohonoho ka hoʻolālā surrealist o ka hōkele i kahi e hōʻike nei no Kin Toh's Maya-Mexico fusion, kahi e hoʻohanohano ai ʻo Salazar i nā hana kūpuna me nā mea i hoʻomau ʻia a me nā hoʻomākaukau kiʻekiʻe. He hopena lua ʻole ka hopena ma o ka manaʻo, pālua ʻia e nā DJ live, nā ʻike kupanaha o ka napoʻo ʻana o ka lā a ʻoi aku ma mua o 200 mau koho waina i hāʻawi ʻia. Me nā mea hoʻohihi lāʻau pouli a me nā hopena eclectic mai ke kai Mediterranean, ʻAsia a me ʻAmelika Hema, ʻo Ocumare na ʻO Chef Giovanini e hōkū ʻia ana e ʻAtinina Michelin ma Be Tulum Hotel e lawe i ka manaʻo ʻai like i ka ulu lāʻau Tulum. Hoʻomaopopo nā papa Sharable a me nā cocktails artisanal i nā mea hana Caribbean a me nā mea ʻono i kahi kai kūwaho.
"Ma waho aʻe o nā staples maʻamau o ka meaʻai Caribbean Caribbean, ʻimi nā huakaʻi i nā ʻike hou a hoʻomaʻemaʻe i ka ʻaina ma o ka piʻi ʻana o ka mākaʻikaʻi culinary," wahi a Dario Flota Ocampo, ka luna o Quintana Roo Tourism Board. "ʻO ka hoʻohui ʻana i ka ʻoiaʻiʻo kūloko a me nā hoʻokele kūwaho e kū nei i kēia lā ʻo Mexico Caribbean ma kahi maikaʻi loa."
Lawe nā ʻahaʻaina makahiki o ka mokuʻāina i ka mākaʻikaʻi i ka ʻāina i ka makahiki holoʻokoʻa, e hoʻomaka ana me ka Tulum's Food, Spirits & Wine Festival: ʻo Taste of Mexico i mālama ʻia i ka makahiki mua, e hoʻokipa ana i nā hanana, nā mele, nā mixology, nā meaʻai o ke alanui a me nā mea hana lima o Tulum. I kēlā me kēia kauwela, hoʻokipa ʻo Velas Resorts "Bite of Mexico" i 24 mau koki kipa mai Mexico City a me Puebla ma o nā wahi kai e pili pū ana me Grand Velas Riviera Maya, kahi e hauʻoli ai ka poʻe kipa i nā hōʻike a me nā ʻike mai nā poʻo kuke kiʻekiʻe, nā lawelawe Mole spa, nā mea inu inu kūpuna, nā hale kūʻai ʻo Mekiko. a me nā hana a nā keiki. Glamorous, mākua-wale UNICO 20º87º hoʻolauleʻa pū kekahi i kāna Superbia kauwela e hōʻike ana i nā mea lawe hale ʻaina kuke ʻelima, nā hui waina i koho ʻia e ka sommelier, nā lawe pā a me nā mea hou aʻe. Ua hoʻi ʻo Superbia i kēia Kēkēmapa no kahi paʻi kūikawā hopena makahiki e kani ana i ka makahiki 2020 ma mua o ʻelima mau lā o nā ʻahaʻaina, nā hui mixology a me nā hana hoʻomeheu e hoʻopau ana me ka ʻaoʻao masquerade ma Kēkēmapa 31.
I kēlā me kēia ʻOkakopa ma Le Chique ma Riviera Maya, i manaʻo ʻia kekahi o nā hale ʻaina maikaʻi he 50 a Latin America, hoʻolaʻa ʻia ka Chili Pepper Festival ʻokoʻa i hoʻokahi o nā mea i ʻike nui ʻia ma Mekiko. ʻO nā huakaʻi e makemake ana i nā ʻono hou e loaʻa iā lākou i ka Caribbean Caribbean maikaʻi.
