Mexican
CúA Culinary Artisans
An open-air hotel dining room serving an international buffet alongside regional Yucatecan specialties. The kitchen distinguishes itself by incorporating traditional Mayan and peninsular recipes, such as slow-roasted cochinita pibil and Tikin Xic fish, into its daily spreads. Grab a table on the outdoor terrace to catch the Caribbean sea breeze while you eat.
★ The Legend
Cochinita Pibil
This classic Yucatecan pork dish is slow-roasted after being marinated in highly acidic bitter orange juice and earthy achiote paste. Regulars pile the tender, shredded meat onto fresh corn tortillas and top it with pickled red onions and fiery habanero salsa.
◆ Fan Favorite
Pescado Tikin Xic
A coastal classic where firm white fish is coated in a thick achiote paste marinade, wrapped in banana leaves, and cooked until incredibly flaky. Diners love to squeeze fresh lime juice over the top and pair it with a side of seasoned rice.
◇ Hidden Gem
Chilaquiles
Most visitors stick to standard breakfast pastries, but regulars head straight to the live cooking station for these crispy tortilla chips tossed in a vibrant salsa. You can customize your plate with fresh crema, crumbled cotija cheese, and shredded chicken prepared right in front of you.
✦ Off the Menu
Freshly Baked Boulanger Bread
While technically part of the breakfast service, this warm, artisanal bread is not kept on the main buffet lines. To experience it at its absolute peak, wait for the dedicated in-house baker who circulates table-to-table with a fresh, steaming basket straight from the oven.
Insider Tip
Skip the indoor seating entirely and request a table on the outdoor terrace during the morning hours. This positions you perfectly to catch the cool sea breeze and watch the sunrise over the water while avoiding the high-traffic buffet lines inside.
AI-generated results — always verify dishes and information before visiting.