At Casa Mayor, Executive Chef Daniel Camacho reinvents traditional Mexican flavors into dishes of surprising innovation: think fresh seafood from sustainable fisheries, and decadently rich chocolate cake with Oaxacan black mole. At breakfast, feast on traditional tacos and quesadillas, hand-prepared with a smile by Maroma's La Tía, Olivia.
Here, we are driven by seasonality and dedicated to sustainability. With 90% of our ingredients sourced from Mexico and over half from the Yucatan peninsula, anticipate unique, responsible delicacies paired with beachside views. Tableside preparation adds a theatrical twist, with dishes served in stunning, hand-crafted Mexican chinaware.