Kin Toh at AZULIK Tulum will host a one-night dinner on April 18 featuring Octavio Santiago and Rogelio Gorozpe, launching a monthly chef series with a menu centered on the sea and the land of the Mexican Caribbean.
The Festival Gastronómico Mexicano will bring regional dishes, music, and cultural traditions to Tulum in a three day event aimed at strengthening community ties and supporting local producers.
Tulum hosted the 2025 Pizza & Pasta Fest, a weekend of Italian cuisine, local ingredients, and live music that highlighted the Riviera Maya’s creativity and growing culinary scene.
At ARCA Tulum’s Jungle Series, top chefs from Mexico’s acclaimed restaurants came together to create an unforgettable dining experience that highlights the evolution of Mexican gastronomy.
Tulum’s hospitality sector faces mounting costs and weaker demand. Business leaders say unity, not division, will be key to restoring growth and keeping Tulum’s tourism strong.
César Castañeda chef represents a new model of leadership in Mexico’s hospitality industry, blending local culture, sustainability, and empathy across Minor Hotels’ culinary operations.
Jungle Tribe, the immersive culinary experience by chef Ignacio Andrade in Tulum, fuses art, technique, and sustainability to position the Mexican Caribbean as a high-end gastronomic destination.
Chef Please by Vacaanda redefines Mexican hospitality with luxury private dining in Tulum and Playa del Carmen, offering tailor-made experiences led by top chefs and rooted in local culture.
Parrillero Fest Tulum 2025 drew over 2000 people with smoky grills, local chefs, and cultural shows, celebrating World Tourism Day and showcasing Tulum’s growing role as a culinary destination.
Parrillero Tulum Fest kicks off today with grilled dishes, live music and regional comedy in Centro Tulum. The free event brings together culture, flavor, and community in the Riviera Maya.
Parrillero Fest debuts in Tulum this September, uniting 25 local eateries in a cultural and culinary event expected to generate over 450,000 pesos and showcase the town’s rich identity.
Los Mochis fuses Mexican and Japanese flavors high above London, offering tacos, sushi, mezcal cocktails, and views of St Paul’s in a bold dining experience.
Chef Pedro Evia brings ancestral Yucatán flavors to Kin Toh in Tulum for RE-UNIÓN, a one-night six-course ritual blending tradition, nature, and fine dining under the jungle sky.
A Maya honey beer brewed in Tulum is reviving local apiculture and capturing international attention—Nikte-Kaab is more than craft, it’s culture in a bottle.
Tulum chef José Luis Hinostroza brings his bold cuisine to Baja with a new Valle de Guadalupe restaurant offering natural wines, open-air dining, and poolside luxury at Mira Earth Studios.
