39 total stories
Blue, red, and yellow corn ground on site, confited mushrooms inside a tetela, pinole hot cakes the color of slate. Chan Paal cooks 15 minutes from Tulum, in Macario Gómez.
Where to eat in Tulum, by the chef at Motmot: Honorio's cochinita from 6 a.m., Mestixa's Bib Gourmand street food, a sour orange yuzukosho, and Arca's open fire.
A Tulum-inspired restaurant has been operating in Midtown Manhattan since 2022, built in partnership with a Michelin-starred chef from the Riviera Maya. What tán puts on the plate, and which Mexico it comes from.
Quintana Roo gastronomy now means the milpa, the market, and the fisher, not only the dining rooms. What the state named in Tulum, and what the cooks got out of it.
Eight Tulum restaurants received MICHELIN plaques on Friday, the largest share in Quintana Roo. Two hold a Bib Gourmand, six a recommendation, and none a star.
Canirac Tulum is taking shape, with a push to organize 400-plus food businesses into an official chapter within months as regional sales slide.
Tulum announces the Festival Mar y Tierra from April 10 to 12. This strategic event at the Palacio Municipal promotes local producers and regional gastronomy to diversify the tourism economy.
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.
