TULUM, Mexico – In the heart of Tulum’s vibrant culinary scene, Chef Miguel Hidalgo, the visionary behind Escama restaurant, is making waves with a groundbreaking concept known as the “Honest Kitchen.” This innovative approach focuses on the use of locally sourced ingredients and the promotion of fair trade, reaffirming the quality and organic essence of local producers.
In an exclusive interview, Chef Hidalgo shared exciting news about the upcoming celebration of Escama’s second anniversary, scheduled for October 14th, starting at 12 o’clock. He provided insight into his gastronomic concept, which encompasses various brands, including Cardamom and Soy Tulum Beach Club, all built upon the foundation of the Honest Kitchen concept.
“As I progressed in my career, I came to understand the importance of tracing each ingredient and product from its cultivation to the plate of our diners. It’s an opportunity to showcase a cuisine crafted from sustainable, local, and organic products while supporting the local economy,” detailed Chef Hidalgo.
Escama is a seafood cantina, offering an informal yet high-quality dining experience with ingredients sourced from across the country, particularly the southeastern region, including Quintana Roo. The restaurant’s commitment to sustainability is evident in its choice to use wood and charcoal for cooking, eschewing gas entirely. Furthermore, Escama collaborates closely with local fishermen and nearby farms, emphasizing a fair-trade relationship between suppliers and the restaurant, ultimately benefiting the patrons with reasonable prices and unique gastronomic experiences.
Chef Hidalgo specified their collaborations, which span from Punta Allen’s fishermen to Tulum’s cooperative and extend to fishing groups in Yucatán and Campeche, as well as suppliers from Ensenada, Baja California. The overarching goal is to partner with commercial allies offering sustainable products, thus establishing clear traceability and a network connecting the diverse corners of Mexico.
When it comes to land-based produce, Escama sources organic chickens from a farm in Playa del Carmen. As for vegetables and greens, they turn to the neighboring communities of Tulum and Yucatán within the Quintana Roo region. These communities cultivate specific seasonal fruits and vegetables, which find their way onto Escama’s menus.
Chef Hidalgo spoke passionately about the exciting dynamics of local markets and the ongoing research into the needs of various communities. This hands-on approach ensures that the restaurant utilizes the freshest possible ingredients, fostering creativity and innovation. Simultaneously, it places value on the hard work of local communities by providing fair pricing for their produce.
The Honest Kitchen concept embodied by Escama not only offers an exceptional culinary experience but also serves as a model for sustainable and ethical gastronomy. With its commitment to supporting local producers, reducing environmental impact, and delighting diners with flavors that tell the story of Tulum, Escama is undoubtedly a culinary gem in this coastal paradise. As they celebrate their second anniversary, the restaurant continues to set the bar high for conscientious and delectable dining experiences in Tulum.
