Xcaret Park takes guests on a culinary journey to experience authentic Mexican cuisine from several regions
Riviera Maya, Mexico (December 4, 2019) – Xcaret, Grupo Xcaret’s signature archaeological eco-park, offers visitors an experience like no other: a unique journey through the best of the country’s natural landscapes, archaeological sites and Mexican culture, with food playing a central role. Declared an Intangible Heritage of Humanity by UNESCO, Mexican cuisine combines Aztec, Mayan and Spanish traditions, resulting in a range of unique cultural offerings that travelers can conveniently experience at Xcaret park.
Xcaret Park is located in the state of Quintana Roo, one of the three states within the Yucatan peninsula that share culinary traditions inherited from the Mayans. Guests can try local delicacies such as Salbutes, deep fried tortillas topped with lettuce, sliced avocado, pulled chicken and pickled red onions, or Panuchos, fried tortilla stuffed with refried black beans and served with a variety of toppings. Another typical dish from the Yucatan region available at Xcaret is Kibi. Yucatan adapted the Middle Eastern kibbeh and incorporated local flavors to the meatballs, such as red o4nion, bitter oranges and habanero chili.
Moving northward from Yucatan along the Gulf of Mexico is the state of Veracruz, famous for its seafood. Guests visiting Xcaret Park who are in the mood for a refreshing meal should try the Pescado a la Veracruzana, white fish (typically tilapia, cod or halibut) seasoned with global ingredients, such as capers, olives and garlic from Europe and lime, tomatoes and sweet chili peppers from the Americas. At Xcaret, guests can pair this dish with a side of yellow rice and tortillas for a complete “like a local” experience.
Guests looking to indulge in spicier meals should opt for Central Mexican cuisine. Xcaret Park offers traditional food from the region like Rajas Poblanas, creamy roasted Poblano peppers and chicken from Puebla, as well as Nopal Asado, grilled cactus seasoned with Rosemary, garlic and pepper, typical from the desert of Queretaro. Those looking for a quick snack to boost their energy can munch on Chiles Toreados, or Serrano chiles seasoned with lime juice, salt and pepper, and sautéed in vegetable oil.
From the Pacific states like Guerrero, park visitors can try Pozole, an exquisite traditional hominy-based stew made with pork or chicken and seasoned with various condiments, onions and avocados. No meat? No problem! Xcaret caters to vegetarians and offers vegan pozole, made with Portobello mushrooms. As the culinary journey continues, Xcaret offers Mole Verde, a staple dish from the state of Oaxaca made with zesty tomatillos, pumpkin seeds and a variety of herbs, resulting in a sauce used to cover grilled chicken. From the states of Sinaloa and Nayarit guests can enjoy a Pulpo Zarandeado, grilled octopus marinated in guajillo chile.
To top off an adventurous day, guests are in for a treat. At Xcaret Park, dessert options range from Alegrías, a traditional candy from Mexico City made with amaranth seeds and honey, to Arrayan, a candy from Jalisco made with myrtle berries, sugar and spice. Chongos Zamoranos, one of Mexico’s most famous desserts and originally from Michoacan, are also popular among visitors. For a more hands-on experience, guests can partake in an interactive chocolate workshop to learn the process behind chocolate crafting using Mayan cocoa from the region.