My gastronomic escapade at Maroma was a symphony of ancient traditions, contemporary techniques, and the vibrant spirit of Riviera Maya. Every dish not only tantalized the taste buds but also told a story of a rich heritage, and every interaction a testament to the unparalleled service standards of the resort.
Freddy’s bar, a gem within Maroma’s expansive offerings, introduced me to a dish that’s etched in my memory—the Mayan-style pork taco. Journey with me through the flavors of Cochinita Pibil—a decadent Yucatec Mayan creation—with layers of zesty pickled onion and bold Habanero salsa.
Crafted with passion, this dish is a dance of ingredients marinated in aromatic citrus juices, embraced by the deep tones of annatto seed, and then slow-cooked to perfection in a píib. Imagine a time-honored method where the meat, enveloped in banana leaves, is gently cooked underground, caressed by nature’s warmth, resulting in a texture so divine, it’s poetry on a plate.
This unparalleled culinary experience was accentuated by the dedication of some truly incredible individuals. It was such an amazing experience all to a special thanks to @Natalie Aldridge, @Andrea Filippi, @Stephanie Galvan, @Tets Kato, and @Daniel Pasquali for weaving magic into every moment and ensuring a journey that transcends the plate. Their combined expertise and warmth epitomize the Belmond brand’s ethos—a masterful blend of European elegance and the heartfelt warmth of local Mayan culture. Each visit feels like a deeper dive into Maroma’s essence, and I’m left yearning for the next chapter in this tantalizing tale. Until our next culinary rendezvous!
