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.
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