My Secrets Farewell to Riviera Maya

The hospitality of Riviera Maya was felt everywhere, but the staff at Secrets went the extra mile to make me feel at home. I was practically the only one at the resort not celebrating my honeymoon or anniversary, yet I never felt alone.

My final night at Secrets Maroma happened to be the night of the Mexican Fiesta. Maria accompanied me to the weekly event, which includes a celebration of the culture, from vendors with silver jewelry, to Mexican food, tequila and a new favorite of mine, Mango Margaritas. There was a wonderful show of music and dance that took us through the various regions of Mexico. I remarked to Maria how impressed I was with the performance and she told me that this professional group is one of many hired to perform at the AMResorts. I have to admit this was my first show in the week I spent there and I wished I had seen more.

After a night of enjoying the food and music, I was off to go pack. I bid my new friends farewell and enjoyed the breeze off the Caribbean Sea for one final evening.  The next day my flight wasn’t until the afternoon so I enjoyed a final breakfast at World Café, where I tried the crepes with nutella (not very Mexican, but how often do you see crepes at a breakfast buffet?!).

I walked past some of the things that I had admired even though I didn’t have time to try…. The ping pong tables in the water… the giant chess tables… I had to take one final trip down to the pool before bidding farewell to Secrets Maroma and Riviera Maya.

It had been a wonderful trip…

Hola, Riviera Maya!

Eating Our Way Through Playa del Carmen, Part 1

Eating Our Way Through Playa del Carmen, Part 2

Pyramids and Restaurants in Tulum

Tequila to Tequila in Riviera Maya

Farewell to the Grand Velas Rivera Maya

Discovering Secrets in Riviera Maya

Riviera Maya Luxury from Secrets to Zoetry

Now to Dreams in Riviera Maya

…and I was sure I would be back to this part of Mexico someday, but for now-
Hasta Luego…

Now to Dreams in Riviera Maya

The weather was still bringing a little bit of rain to Riviera Maya, but I was seeing plenty of this region’s beauty through three of the area’s top all-inclusives.

I started the day with breakfast in the World Café at Secrets Maromawhere you can literally get anything imaginable.  One of the chefs saw me looking at the Chilaquiles (fried squares of tortillas in sauce with green sauce and cheese), and when I asked if there was any without meat they said they would go make me some. The delicious bowl was delivered to my table a few minutes later. After breakfast there was a car waiting to take me over to Now Sapphire, one of two Now properties in the area.

I had been very curious about what exactly AMResort’s Now was.  I knew that Zoetry is boutique, Secrets is for adults, Dreams is for families, but I wasn’t sure where Now fit in until I saw it. This brand is a bit more modern, a bit more “now.” It is open air, with a preferred section and contemporary look, smaller than Secrets and Dreams, but not quite as condensed as Zoetry. Kids are welcomed here with an Explorer’s Club full of activities for those aged 3-12. 

The Explorer’s club for kids at Now Sapphire was very nice, but what really impressed me was something I had never seen before – a pool just for teens. At Now Sapphire 13-17 year olds have their own program, their own swimming area and their own nightly entertainment. It’s a wonderful idea since it’s a group that frequently vacations with their parents yet doesn’t want to spend all day with them.

As we went through the Mediterranean restaurant I could smell the lamb cooking in the open air. The Adults only Lemon Grass restaurant has three palapas outside for private dining. The spa is small at the moment, but in the beginning stages of a major renovation, mostly to accommodate the weddings that take place here.

From Now Sapphire Riviera Cancun, I just went down the block to Dreams Riviera Cancun, the newest resort in the area. I think I expected it to be much bigger and was not disappointed that it wasn’t. This hotel also has programs for kids and teens, with restaurants, bars and pools throughout the property. I discovered something I didn’t even realize I had a Secrets Maroma – CoCo Café, which is basically everything you love about Starbucks without any cost! The lattes and frozen drinks (I tried a frozen cherry with white chocolate coffee that was perfectly refreshing) are available all day.

Dreams is also a property that was mostly open air, with a huge lobby area surrounded by tropical foliage. The 486 rooms at Dreams Rivera Cancun are built to take in the ocean views as much as possible and some of the rooms at Dreams are literally on the beach. I loved the outdoor patio at the main restaurant at Dreams. It looked over a wide stretch of beach allowing for very scenic alfresco dining. This was one of the outdoor casual dining options that included the Grill, where you can enjoy pizza and burgers, and Oceana, where I had a great lunch with Marco, the Sales Manager, which started with a frozen Cucumber Mojito and some of the best guacamole I’ve had.  

The spa at Dreams Riviera Cancun Resort was rather inviting and I was tempted to stay and check it out more carefully, but I had some free time and was ready to get back to Secrets Maroma Beach. As unbelievable as it may sound, it was this afternoon – after nearly a week in Riviera Maya – that I finally got down to spend time on the beach.  That’s just what I did, enjoying my copy of fellow writer Dan Dunn’s “Living Loaded” (more to come on this book) and a Sea Breeze, brought to me by one of the beach waitresses. I then spent one more hour at the pool, feeling almost like a vacationer, before it was time to go upstairs and get ready for my final night in Riviera Maya. It was Mexican Fiesta night at Secrets and I was going to enjoy it with some of my new amigas.

Riviera Maya Luxury from Secrets to Zoetry

I knew the day would be great when it started with a walk out to the balcony for a breathtaking view of the Caribbean Sea. The beach at Secrets Maroma is one of the most beautiful I’ve seen in this half of the world.

Breakfast was at the World Cafe buffet, where the choices are endless. I couldn’t decide what I wanted so I took a small taste of everything. I didn’t have much time before my ride to Zoetry Paraiso del la Bonita would arrive.  I had never seen a Zoetry and, after seeing the “unlimited luxury” of Secrets, was anxious to see what more could be offered by AMResorts' highest level property.

We passed by Puerto Morales, a small fishing village, to the other side of  Riviera Maya. As soon as we arrived I realized this place was different. This boutique resort reminded me a bit of Royal Plantation, which I had visited a number of years ago, but it appeared to be even more intriguing thanks to the artwork the owners had picked up around the world. Around every corner there is a new unique piece, which flows with the open design built by a local architect.

Guests are greeted with Orange Cinnamon Iced Tea and there is an Afternoon Tea daily where you can sample more of the resort’s infusions from their plants. The Library Bar is warm and inviting, as it has been to many of the celebrities who stayed there and left their photos behind (Heidi Klum had just left the resort). Another celebrity is always in residence -- Maquita, one of the many beautiful parrots here, already has 275 Facebook fans of her own and receive emails!

I was very interested in the Thalasso Center, where the Therapeutic Seawater Pool is available to all guests. The full service spa has yoga lessons every morning and a gym that faces the sea. Wellness and well being is definitely a theme here at Zoetry, even down to the food. Calorie counts are available for all menu items in the restaurants and they are quite reasonable. I could certainly see coming to Zoetry and eating gourmet meals without gaining weight (and possibly losing a few pounds if you are taking advantage of all the activities). La Canoa is a Four AAA Diamond restaurant (the property itself has been rated Five Diamond). Children are welcomed here with their parents, but there are no programs specific to the younger set.
My lunch at Zoetry’s Kaax with Sales Directors Hayde Bacelis and Irene Prado was perfect and started with my choice of the restaurant’s homemade tequilas. I chose the cinnamon and was quite happy with it, along with my Caprese Salad Skewers. For a main course I chose the Chicken Skewer with Peanut Sauce and Wild Rice with Coconut followed by a Cappuccino and delicious chocolate raspberry dessert. It was more than satisfying and the whole meal came in at about the same amount of calories as an entrée in most restaurants.

Zoetry Paraiso de la Bonita has 90 rooms, making it the smallest of that chain’s properties. It is built horizontally so that all of the rooms are ocean view. In keeping with the luxurious theme, there are some wonderful amenities at this resort that you won’t find included at no extra charge in many all-inclusives: private, chauffeured airport transfers; aromatherapy pillows and scented linens; shopping excursions to Puerto Morales by boat; 24-hour laundry service; unlimited worldwide phone calls; and maid service three times a day. At this time, there are only two other Zoetry Resorts, in Los Cabos, Mexico, and Punta Cana, Dominican Republic. All three run specials so don’t presume you can’t afford this high end chain.

As inviting as Zoetry was, I was happy to get back to Secrets Maroma Beach with a bit of time to spare. I spent an hour floating on the pool (I love hotels where there are enough floats that everyone isn’t fighting over them) and relaxed on the lounge with a piña colada for a short time before getting ready for my very special dinner. I was going to experience the Wine Cave Dinner with Maria Rivas, Sales Manager, and Maru Suarez, Director of Sales, with visits from Chef Cesar to explain each course. The chef, as he does for the couples that chose this dinner, made up a menu just for me, based on my allergies, likes and dislikes. It was quite an event and I enjoyed the company as much as the food and wine.

We started with some Foie Gras with Apple Compote and Chocolate Sauce. (I may never be able to appreciate “plain” foie gras again!) Next, it was a Mix of Soups, actually three bowls of soup: French Wild Mushroom, Italian Minestrone and Mexican Tortilla. They went well with the recommended wine, Albarino Lagar de Cervera, a complex wine with light spice.

The main course was a Duo of Beef &  Lamb – Beef Filet with Potato Gnocchi with Basil Pesto and Tomato Sauce, and Lamb Chop with Mashed Polenta and Demi-Glace Sauce. We had that served with Chateau d’Arains, a Bordeaux blend of four of the region’s best reds.  Dessert was tasty, but not too rich: Melon Cannelloni; Kiwi Carpaccio; Tiramisu; Chocolates, Ganache. All were great.

I relaxed a bit with an after dinner drink before calling it a night. It had been a great day in Riviera Maya and I was ready for another, as I still had to tour Now Sapphire and Dreams Riviera Cancun, where I was having lunch. Then, there was my final evening which was fittingly a Mexican Fiesta at Secrets Maroma.

Discovering Secrets in Riviera Maya

I was picked up at Grand Velas by the Secrets Maroma driver for the next part of my Mexico adventure. It was only a short drive, but we had to go through some areas of unpaved road in • Riviera Maya so it took longer than expected. 

When I arrived at the resort, I was greeted by management and staff who all said the same thing, “Welcome home.”  As much as the unlimited-luxury was a theme here, so was the feeling of comfort. My home for the next four days would be in the Preferred Club, which reminded me quite a bit of the Royal Service area at Paradisus Punta Cana. That area of the Secrets Maroma offers rooms with ocean views or swim up suites, and extra amenities such as a lounge with daily continental breakfast and afternoon hors d’oeuvres; free internet access; and upgraded mini bar and bath amenities.

Carlos, my concierge, introduced himself and gave me his private extension before he took me to my building. My room could not have been better. I had a corner room on the fourth floor with a tub on the balcony (and a Jacuzzi inside between the bed and bathroom) and perfect views of the pool and ocean. There was a bottle of champagne waiting for me, but what I was most impressed by is something that is available in all rooms of all Secrets resorts – the Secrets Box, which allows the concierge and waiter to leave food, drinks or whatever you order from 24 hour room service in the box if your “Do Not Disturb” button is pressed.  For the (many) honeymoon couples it offers complete privacy, but for the rest of us it’s nice to not have to run out of the shower to get the door in your towel!

Lunch was at the World Café, a huge buffet with an incredible selection of pizza, pasta (made to order), sushi, salads, and just about anything you could want. As soon as I walked in and gave my name I was told they had noted my allergies and the maître took me to the chef, who confirmed anything that might have been cooked with fish that I couldn’t eat.  With that in mind, I filled a plate with a little of everything else, enjoying it all with a glass of iced tea brought by the friendly waitstaff.

I went back to the room a bit, unpacked my suitcase and got ready for the only thing I had to do on my first day – get a massage in the spa.  I was going down early to check out the Hydrotherapy Circuit, which is included with most treatments : Sauna, Steam Room, Jacuzzi, Sensations Path, Cool Plunge,  Warm Plunge, Rustic Shower, Pressure Shower, and Water hydrotherapy with swan and cascade jets, high pressure water hoses and bubble massage beds.  Yes, it was as heavenly as it sounds and by the time I got done with my massage in my private cabana, I was so relaxed I didn’t even have the urge to turn on the computer.

It was also late in the day so I missed the scheduled activities, of which this resort has an impressive amount. Almost every day you can find yoga, tennis and Spanish lessons; jungle bike and kayak tours; scuba demonstrations; volleyball; water aerobics; and even swim up poker and bingo!  There are also special classes called “Sharing Secrets” that take place once a week, including tequila tasting and cocktail mixing lessons.

I was happy to learn that reservations are not needed at any of the eight restaurants. I had been eating mostly Mexican food and the Italian in me was craving pasta, so I headed over to Portofino for dinner. It was dark (maybe too dark, the waiter had to bring everyone flashlights to read the menu), cozy and comfortable, with soft pillows in the private booths. I started with a selection of their warm breads, which included a warm onion roll with a touch of cream cheese. It was hard not to ask for more, but my Eggplant Parmesan appetizer showed up just in time, with a semi-sweet glass of Blanc de Blanc from the Baja vineyard Vinos Domecq.

In addition to pretty standard Italian specialties, the Portofino Restaurant  at Secrets Maroma Beach lets you put together your own, choosing your type of pasta, sauce, vegetables and, if you want, chicken, shrimp or meat. I chose Fettuccine with White Wine Sauce, Mushrooms, Asparagus, Artichokes and Sundried Tomatoes, served with fresh shredded parmesan cheese. It was absolutely scrumptious, but I didn’t finish it all because I knew dessert was coming. It was a touch choice and I settled on a cappuccino with my Pana Cotta in Caramel Sauce. The restaurant manager brought me a special cordial for dessert, a Pomegranate Tequila from La Pinta that I highly recommend.

Before I went back to my room, I went over to the Rendezvous Lobby Bar for a little while to listen to a great piano player and have a Pomegranate Cosmo.  There was also an “American Idol” show in the theatre, followed by Disco Night at Desires Bar.  It looked like I would not run out of things to do, but first it was time for a good night’s sleep before my day at Zoetry Paraiso De La Bonita, and it appeared my four poster bed was ready and waiting for me.

Farewell to the Grand Velas Rivera Maya

It seemed like we had just arrived in Riviera Maya, but it was time for the group farewell dinner and yet another example of Five Diamond food and service was chosen at Grand Velas. We were having dinner at Frida, and Chef Daniel Garcia Gomez had prepared a special meal for us at this modern Mexican restaurant.

We started with some Margaritas. I had become quite fond of the mango ones and this one was very good, except for the salt on the rim. Salt may work for a plain Margarita, but not a fruit one. Our first course was a delicious Goat Cheese in a Pumpkin Seed Crust with Agave Honey Dressing and Amaranth Croutons, followed by a Poblano Pepper Cream Soup with Crisp Pork Skin, Corn and Panela Cheese, very tasty, but a bit too spicy for me.

The third course was a Sea Bass in Yellow Mole Sauce with Cilantro Rice and Green Beans. My fellow diners raved about the fish while I enjoyed the rice and vegetables. The main dish was Rack of Lamb with a Bread and Oregano Crust in a Birria Lamb Broth Reduction with Caramelized Onions and Radishes, which was tender and tasty. Dessert was quite unusual, but I really liked it – Mexican Chocolate Mousse with Mole Poblano Cream, Amaranth and Pumpkin Seed Tile Served with Caramel Rum Sauce. I’ve never had such a hot (and I’m not talking about the temperature) dessert, but I have to say it worked.

I met with Jennifer Hamer for breakfast at Azul, a Gran Velas restaurant I had yet to go to. It was another delicious egg white omelet for me, presented beautifully with beans and fried cheese. It also came with a delicious bread basket full of goodies that I was glad I discovered on the final day rather than the first one (though this trip certainly had no shortage of goodies to eat).

The Grand Velas Spa was the largest I’ve ever seen. The complex is over 89,000 square feet and has 40 different suites, including five couples suites that are bigger (and have more amenities) than most hotel rooms. The “Experience Pool” area includes a heated pool, “Volcano Geyser,” sensory foot walkway, “Cascade Falls,” water bubble beds and a circular neck jet. The spa also has a sauna, steam room, clay room, whirlpool, ice room and polar pool. I was also impressed with a full elevator for those unable to use stairs.

In addition to standard treatments, they offer seven packages that they call “Journeys through the World,” which include unique treatments such as a Diamond Sublime Experience and a Gotu Kola and Oat Firming Body Envelopment. I also saw for the first time anywhere the Garra Rufa Fish Pedicure. These are the (toothless) fish who gently clean your dead and hardened skin while you relax.

The only thing I didn’t like about the spa was the fact that I never had a chance to use it, but my spa time was coming soon. I said goodbye to my fellow writers and to Grand Velas, but I was certainly not leaving Mexico, or even Riviera Maya. I still had a few more days to go. I was heading to Secrets Maroma, where I would stay for the next few days, while also exploring its sister resorts.  And, maybe, I’d even get to enjoy the beautiful beach a bit before I head home!

Tequila to Tequila in Riviera Maya

I came to Riviera Maya for a food, wine and tequila tour, but we hadn’t gotten to the tequila. That all changed on the third day as we finished our Tulum tour with a tequila tasting at Hacienda Tres Rios Resort.

The Food and Beverage Manager of Hacienda Tres Rios, Oscar Orbe Quiroz, led our tasting seminar. It wasn’t just something he did for us, but a course the resort’s guests get to take each week. I have to say it was one of the best I’ve had for any spirit. He explained the basics about tequila being made from the blue agave plant grown in Jailisco, and the difference between the kinds of tequila – white, silver, resposado, anejo and aged.

We started with Don Julio White, a sweet and mild spirit. Next, it was 1800 Silver, with a hint of color and a touch of green apple in the taste.  The Sausa Reposado showed caramel and vanilla from the toasted barrels and the Sausa Tequila Anejo had the taste of both wood and aging, making it almost like Scotch Whisky. As someone who tends to favor the white spirits the first was my favorite, but I certainly appreciated the complexity of the reposado tequila.

The tasting finished with a lesson on making (and tasting) Sagrita, a Mexican mixer that is made of orange, lime and tomato juices; salt, pepper, soy sauce, worschestire sauce and Tabasco. It is not mixed with the tequila, but drank after it. Before we left we got to sample an expensive, aged tequila, Herradura Seleccion Suprema, full of sweetness and oak, and smooth as can be.

After we toured the Tres Rios Resort, which is on a 326-acre nature park, we headed back to Grand Velas Riviera Maya for some work time before dinner. It was a quiet dinner for myself and three of the other writers, David Hammond, Kristine Hanson and Anna Cavaliere, at Piaf, a wonderful French restaurant at Gran Velas Riviera Maya.  Chef Michel Mustiere’s presentation was beautiful throughout, but the Crème Tricolore was magnificent. It was a trio of soups – Pumpkin, Pea and Tomato – in one bowl, divided in thirds. The chef suggested I try each individually, then tasting a mixing by swirling from the middle, where there was Mushroom Duxelle Crocant Scented with Thyme Blossoms! I don’t use the word magnificent often to refer to food, but this certainly was.

After I got a  good night’s sleep, I walked to the main resort to check out the buffet breakfast for the first time. I enjoyed the display of every kind of fruit imaginable, with some yogurt and a croissant.  I spent the morning writing and organizing my photos while most of the group was at Xcaret. I also had an hour at the infinity pool, looking out at the beach and enjoying the quiet before the Riviera Maya Tourism van picked myself and the rest of the group up to go to The Tides, a  nearby resort that’s about to have a huge expansion.

I should clarify that statement as “huge” is not an appropriate description of this boutique property that will only have 41 villas when renovations are complete. I met up with the group for a tequila and ceviche tasting. It was a bit more informal than the one the previous day, with a focus more on eating (for those of us not allergic to seafood). I heard the ceviche was excellent and I enjoyed the Caprese Salad with Pesto and the Macacita (rolled tortilla filled with cheese) with Caramel Sauce. Marcos, The Tides’ restaurant supervisor who teaches these classes to hotel guests, also introduced us to a Green Sangrita, which I highly recommend. This drink is made from green tomato and pineapple juices; chili sauce and salt.  It was a perfect combination of sweet and salty to highlight the tequila.

Fortunately, we had a few hours before we were to eat again because there was a big meal planned for the whole group. It was our farewell dinner at Grand Velas' Frida, before most of the writers would head home and I would be off to Secrets Maroma.

Pyramids and Restaurants in Tulum

It was another day in Riviera Maya with lots more food (and drinks) to try. We were heading to Tulum for the food tour, but first we were going to see the only archaeological site on the Caribbean Sea.

We were leaving Grand Velas Riviera Maya fairly early to go to Tulum, so I ordered breakfast from room service. The Banana Nut Pancakes were one of the items on the 24 hour room service menu (included in the all-inclusive plan) and they arrived quickly. The ride was about an hour and I was rather surprised when we arrived at the mix of old and new with trams leading to pyramids, and Mayan dancers next to a shopping mall. When we got nearer to the sea, though, it was clear that what we were looking at was closer to the ancient than the modern.

This site is one of the last of the cities built and inhabited by the Mayans.  It’s hard to imagine that this one time fortress was consider a modern city hundreds of years ago and even more amazing how well it still stood up. We toured the pyramids for awhile before we were given some time to explore on our own. Since my back was still an issue that was keeping me from doing much climbing, I went straight to the beach instead of climbing the pyramid to get the view from the top. Either way, it was still beautiful, with ancient ruins in front of the blue water.

There was nothing ancient about the meal we had when we left the site. Piedra Escondido is the exact place you want to be in Mexico – eating delicious food, drinking wine, and looking at the stunning beach right in front of you.

The guacamole was wonderful, the Bean Dip highlighting pumpkin seeds and the Portobello Avocado Taco just spicy enough. It went well with a glass of 2009 Casclecca Seleccionada, a mix of Chardonnay and Viognier. The chef, Sergio, brought out some lobster tacos and mussels, and then went around to make sure those of us who were allergic also had our own treat. For me, it was Breaded Goat Cheese in a Honey Sauce, which was delicious – especially with the light and fruity Vinos Domeca Grenache Rose.

The next stop was quite different. El Tabano is all about the environment and even has its own compost and recycling. Suzanna greeted us and told us about the mix of Spanish and Mexican, as the couple who owns this restaurant represent both. We also had the opportunity to bring in yet another culture as we were told that the owner of La Mande was coming over to start us with some Italian Food, which would go well with the 2009 Monte Xanic Chenin Columbard, a bit like a pinot Grigio with hints of green apple and lemon.

We enjoyed the selection of pizzas that came around, with a wonderful crust and lots of cheese. It was great with the salad of carrot, spinach, apple cheese and carrots. I thought the Eggplant Parmesan could have used more cheese (must be the Italian in me). We didn’t even have a chance to finish any of it, though, before the Red Chicken with Rice came out. That had a nice kick to it  and filled us up. We were glad to hear that we were done with actual food for awhile, but it was time for dessert!

It was good to get into the car and have some digestion time before we arrived at Le Bistro. I think we all walked in thinking that we couldn’t possibly eat anymore. Then, we sat outside and dishes of Chocolate River and Cream Puffs with Gelato came out! Everything was covered with fudge and we just had to sample away! The cappuccinos came out to aid with digestion and we all walked away swearing that we could possibly eat again. Of course, that was not the truth because it was our jobs and we still had more work to do. Fortunately, there would be a break for us before we would head to Hacienda Tres Rios for a tequila tasting and back to Grand Velas Resort in Riviera Maya for a late dinner.

Eating Our Way Through Playa del Carmen, Part 2

It was a day worthy of two columns as I continue with the second part of our eating tour of Playa del Carmen.

In the first half of the day, we had some great food (and drinks), but it just continued to get better as Riviera Maya Tourism selected a great range of Mexican and Mayan eateries for us to try. It was also nice to get the chance to walk around Playa del Carmen, a suburb of Riviera Maya which offers beautiful beaches, hotels, shopping and (obviously) tons of places to eat.

Luna Maya Restaurant is upstairs and appears to overlook the entire city.  The selection here is gourmet, with a cross between Mayan and Mexican. They got our attention immediately by cooling us off with anise soaked cold towels and a fruit juice drink. This restaurant, which just opened in December, was a bit more formal than the others and the service was first class. It appeared that we had a 1-1 ratio between servers and patrons.  A Mango Tequila (mango, tequila and Green Curacao) quickly appeared before us and then the food soon joined it.

Our first course was a Duck Salad with baby lettuce and orange vinaigrette. It was flavorful, but the duck was served carpaccio style and I am not a fan of raw meat. It was fine with me to skip something on a day full of gluttony and I wouldn’t have to wait long for more to appear – along with a fruity 2009 Casa Madero (cabernet sauvignon, merlot and tempranillo). From the Pork in a Bag to Lamb Wrap to the Beef in a Jar, we had an unbelievable meal. Everything was full of rich flavors, without too much overwhelming spice.  We all ate more than we shoulds, and had a hard time having more than a few bites of desserts – warm, fresh Churros with Chocolate Sauce!

It wasn’t long enough to get hungry again until we arrived at La Cueva Del Chango. Fortunately, they gave us a few minutes to relax with some yummy Mango Margaritas before bringing out the food. Then we feasted on Habernero Cream Soup, a perfect Guacamole and the best Fried Cheese I had yet in Mexico. I was happy to digest while those not allergic tasted some Grouper and Tuna (giving it the thumbs up).  I was also a fan of the décor here, very casual and a great place to hang with friends  -- with lots of those Mango Margaritas!

Our next stop was actually at Hotel La Palapas, an adorable boutique property with only 76 rooms. I had a Mexican-style Chicken Cordon Bleu, made the same as the French, but with a green sauce that gave it more of a local flavor. I really enjoyed the creativity in the dish. My fellow writers also raved about the Shrimp, also served with just an accent of Mexican rather than a typical Mexican dish.

I think we all felt bad at Yaxche, our final stop.  We were all so looking forward to this Mayan restaurant and the wine pairing dinner, but we just couldn’t find room to eat much more! We tried to work up an appetite with a glass of Sala Vive, a Mexican sparkling wine. The Tortilla with Chaya (a vegetable similar to spinach) was cheesy and worth a bite. We were then offered a glass of V. from Casa Madero, a cabernet sauvignon rose that could have been fruitier, but I really liked the 2009 Santo Thomas Valley Viognier, especially with the Grilled Pork.

We apologized to our hosts that we couldn’t possibly eat any more before heading to our final stop of the night, Rufino Mezcalaria in Playa del Carmen.  Just like Champagne is only champagne if it comes from that region, it’s only tequila if it was produced in Jalisco, but the blue agave plant can produce a similar spirit if it’s grown someplace else. Mezcal is best known as the one with the worm in it. That’s only one type, though. We got to sample a selection of mezcal at Rufino.

It was all from the Imperial brand and I have to say I was not thrilled with their straight stuff, but if you are looking for something sweet and tropical while on the beach in Riviera Maya, definitely pick up some of the Imperial Coconut. You don’t even need to add anything to it, just throw it over ice. It definitely sealed my food and drink consumption for the day and the only thing that was left was shower and sleep because another full day was coming in Tulum.