CONTACT A VACATION EXPERT
Combining Caribbean, Yucatecan and International ingredients with French technique, our Kitchen prepares specialties such as Regional Fish Ceviche in Green Tomatillo Sauce, Cream of Poblano Chile with Roquefort Cheese, Grilled Salmon over Creamed Leeks and a Tomatillos-Sesame Seed Sauce, Valladolid "Longaniza" (sausage) Stuffed Onions, Sauteed Chile-Tamarind Chicken Breast Over Mango and Jicama Salad, and Achiote Marinated Quails on Pilaf Rice. One of our pastry chef's unique desserts is the perfect way to end a memorable meal.