Culinary tourism enthusiasts visiting Playa del Carmen are in luck. Royal Hideaway Playacar, a hotel that is always at the forefront of guest services, brings the local culture even closer to its customers through their taste buds.
How? The vanguard chef Alejandro Sánchez, who has been coordinating the hotel’s culinary creations since early 2018, is a pioneer in the Riviera Maya for “zero kilometer” cooking.
This trend attempts to connect diners with the destination through the ingredients: local products are delivered fresh to the kitchen from the hotel’s surrounding area.
It is a form of sustainable cuisine that promotes local ingredients and also helps diners learn more about the food in the region. Some of the dishes made with 100% Mexican ingredients that are already available at Las Ventanas restaurant include a popular Caribbean dish based on bluefin tuna and another centered around the Mexican Creole hairless pig.
Local bites, inside and outside the kitchen
This concept is based on local ingredients and is aligned with the existing services available at the hotel, such as cocktail-making classes with a mixologist or weekly tequila-tasting events at Spices Bar so guests may try the different types of 100% local agave spirits.
About chef Alejandro Sánchez
This Michelin-starred chef and expert sommelier has extensive international experience that brought him to Mexico in 2014. The restaurant named after him that he ran in Roquetas de Mar, Almeria, earned him a Michelin star, and chef Alejandro Sánchez is now committed to bringing the best of Mediterranean cuisine to Mexico with the aim of creating fusion dishes using local ingredients.
Discerning diners in search of a complete culinary connection with Mexico should plan Royal Hideaway Playacar as their next destination.