Taste Travel: Yucatán
Words by Belmond Editors
In our Taste Travel series, our chefs lead us on a fascinating journey into the surrounding terroir. Here, Chef Daniel Camacho – executive chef at Maroma – introduces us to his unique interpretation of traditional Mexican cuisine on the Yucatán peninsula.
Join Chef Daniel as he introduces us to some of the hotel’s culinary suppliers, loyal to his ethos of supporting local businesses and low-footprint food sourcing. With hand-caught lobsters and organic young jackfruit, we go behind the scenes of the Maroma kitchens to see how he crafts delicate dishes that let these ingredients shine, using ancestral recipes and adapting them for the exciting present.
1 minute 0 seconds
KEEP EXPLORING
You might also enjoy
Recipe: Benoit Blin’s Festive Mince Pies
Discover the best mince pie recipe from celebrated pastry chef and Bake Off: The Professionals judge Benoit Blin. With traditional festive spices and buttery pastry, it’s the perfect recipe for Christmas, where nights are long and the cosiness of the kitchen calls.
What to Wear at Maroma
Behind the doors of our painstakingly renovated hotel in the Riviera Maya, a new space dedicated to emerging and established local designers awaits.
Recipe: André Chiang’s Oyster Omelette
Chef André Chiang has opened nine restaurants around the world, including the two Michelin star restaurant RAW in Taipei. Here he steps out from the kitchen and into the vibrant hawker markets of Penang with his version of an oyster omelette, from ‘Penang: Recipes & Wanderings Around an Island in Malaysia’, Belmond’s new cookbook with Apartamento.
How Conservation Is Getting Creative
The ocean is the world’s largest ecosystem, yet it is at risk like never before due to rising temperatures, overfishing and declining coral reefs. Emma Love, contributing editor at Condé Nast Traveller, meets a passionate cohort who think it’s not too late to turn the tide.
The South African Fashion Designers To Watch
As Cape Town’s cultural dynamism goes from strength to strength, Johannesburg-based writer Zanele Kumalo spotlights the fashion scene’s game-changing names to know.
Recipe: Spaghetti alla Elizabeth Taylor
Deceptively simple but with depths of flavour: enter the humble tomato spaghetti, named after the Hollywood starlet who loved it so.
Breaking Bread with Luiz Filipe
Nestled within whispering distance of Brazil’s Iguassu Falls, Restaurant Y pays tribute to the region’s deep connection with water. Meet Luiz Filipe, the Michelin-starred chef at the helm, who is dedicated to showcasing his country’s rich culinary traditions on the most dramatic natural stage.