Rosewood Mayakoba hosts Amigos del Mar dinner in celebration of National Seafood Month

Riviera Maya, Mexico – In celebration of National Seafood Month in October, Rosewood Mayakoba welcomed guest chefs from around Mexico for “Amigos del Mar,” a special dining event in support of Comepesca, a non-profit organization dedicated to the promotion of sustainable seafood and fishing practices. The evening was helmed by the resort’s director of culinary operations, Chef Juan Pablo Loza, who also holds the distinction as Vice President of Gastronomy at the organization.

The evening, which took place on October 26th at Rosewood Mayakoba’s beach club Aqui Me Quedo, raised awareness and funds for Comepesca’s #PescaConFuturo movement, which highlights the importance of sustainable fishing practices to maintain the balance of our oceans and guarantee the availability of fish populations for future generations.

Chef Juan Pablo brought together a roster of beloved chefs who represented different parts of Mexico, including Lula Martín del Campo (Mexico City), Drew Deckman (Baja California), Luis Ronzón (Yucatán), Xavi Perez -Stone (Playa del Carmen), José Luis Hinostroza (Tulúm), and Federico López (Cancun). Alongside the Rosewood culinary team, each visiting chef presented their own distinctive dish featuring regionally produced and sustainably sourced seafood. Dishes included cured trout with fig salad (Lopez), grilled grouper on tempura hoja santa (Ronzón), recado negro shrimp tacos (Martín del Campo), geoduck clams with bergamot kosho (Deckman), octopus terrine (Hinostroza), totaba tostadas (Perez-Stone), and more.

In addition to these culinary ambassadors, Amigos del Mar welcomed the fisherman and sustainable seafood producers whose efforts have been critical to protecting the diverse fish and seafood populations of Mexico’s waters. These producers, who also donated product for the event, include Atenea en el Mar (Baja California), Pesca Pacífico (Cancun and Riviera Maya), Marativa (Baja California), Neminatura-Trucha Sustentable (Michoacán), Pesmar (Yucatán Peninsula), Earth Ocean Farms (Baja California), Pesca Sustentable del Sureste (Yucatán Peninsula) and the Regional Federation of Cooperative Societies of the Fishing Industry of the Eastern Zone of the State of Yucatán.

“This initiative, in which Rosewood Mayakoba joins Comepesca and its #PescaConFuturo movement,”

Chef Juan Pablo Loza, “was born out of the love for our environment and the urgency to protect its resources

This event represents our collective effort as chefs, producers, and consumers to cook and eat with awareness, and use our platform to raise awareness to protect the balance and wellbeing of our oceans.” A portion of the proceeds from the Amigos del Mar dinner will be donated to the Regional Federation of Cooperative Societies of the Fishing Industry of the Eastern Zone of the State of Yucatán to support its work around sustainable fishing.

About #PescaConFuturo

#PescaConFuturo was founded by Citlali Gómez-Lepe, Luis Bourillón, Álvaro de Tomás, and Mauricio Orellana, members of the Comepesca board of directors, with the intention to raise awareness surrounding sustainable fishing and aquaculture production in Mexico, as well as create a system to ensure the longevity and supply of aquatic populations to satisfy the global demand for seafood for future generations.