Mayakoba Resort Mexico | Riviera Maya Resorts | Rosewood Mayakoba
- Meetings & Events
October 13, 2015
Rosewood Mayakoba, the ultra-luxury resort located in the idyllic Riviera Maya, today announced its newest restaurant concept, La Fondita and unveiled refurbishments to the interiors of its three signature restaurants. A part of the resort’s recently completed enhancement project representing a three million dollar investment, the revamped interiors perfectly complement new food and beverage menus conceptualized by the resort’s Executive Chef, Juan Pablo Loza. The three newly-transformed dining venues each pay homage to a different region of Mexico, and include Casa del Lago, a restaurant serving Italian-inspired fare with Mexican flavors; Agave Azul, an Asian-Mexican eatery offering an expanded sushi bar; and Punta Bonita, Rosewood Mayakoba’s beachfront dining destination. The launch of La Fondita underscores Rosewood Mayakoba’s position as the leading culinary destination in the region, opening just one year after the successful launch of La Ceiba Garden and Kitchen in October 2014.
La Fondita, the latest addition to Rosewood Mayakoba’s dining portfolio, is located in the recently opened El Pueblito, a replica of an authentic Mexican village square within the Mayakoba resort. In addition to a chapel, art gallery and boutique, El Pueblito offers Mayakoba guests a unique respite with unmistakable Mexican flare. La Fondita is the first restaurant to open at El Pueblito, and is inspired by the authentic tostaderias found in Mexico City. In keeping with the relaxed atmosphere of the community gathering place, La Fondita offers seven tostada varieties prepared with fresh, simple ingredients that are expertly executed and paired with a Mexican soda, mezcal, beer or the daily agua fresca flavor. Complete with indoor and outdoor seating and conveniently located near Mayakoba’s PGA championship golf course, El Camaleón, La Fondita is open from 12 p.m. to 6 p.m. daily and is ideal for lunch or a light afternoon snack.
Executive Chef Juan Pablo Loza joined the Rosewood Mayakoba team in March 2015 and brings more than 15 years of culinary experience to his role of overseeing the food and beverage operations as well as the dining venues. “I relished the opportunity to design the concept of La Fondita and reintroduce the indigenous flavors of Mexico back into the menus of Casa del Lago, Agave Azul and Punta Bonita,” said Executive Chef Loza. “It allowed me to combine my passion for cooking with regional ingredients and Rosewood Mayakoba’s tradition of offering guests the best of Mexican cuisine.”
Casa del Lago boasts newly redesigned interiors, a distinctly Italian-inspired menu and a new pool deck for dining al fresco during lunch. The décor is influenced by the Oaxaca region of Mexico, a casual setting accented by black clay features and colorful flowers. The restaurant’s understated elegance is reflected in family-style portions meant to be shared, a practice popular in both Mexico and Italy. Signature menu items such as Seafood Fettucine “A la Tumbada” with Chipotle and Avocado, Veal Milanese with Pickled Vegetables and Chile Adobo, and Risotto Fungi with Huitlacoche, are evidence of the careful balance between the two cuisines, where a traditional Italian course is prepared with familiar Mexican flavors. The versatile cuisine is easily paired with the extensive wine list available, and includes a wider variety of cold dishes for guests seeking lighter, more refreshing fare. Casa del Lago’s new menus also showcase a renewed focus on breakfast, revered in Mexico as the most important meal of the day, offering traditional breakfast favorites such as Huevos Rancheros served four different ways. For lunch, Mexican favorites like Spicy Tuna Tostadas and Baja Fish Tacos are best enjoyed by the pool. In the evening, the new Casa del Lago deck transforms into a cocktail lounge, perfect for pre or post dinner drinks.
Agave Azul, the resort’s Asian-inspired venue offering over 100 labels of premium tequilas and mezcal, now boasts an expanded sushi bar as well as an al fresco dining option on the lower level of the restaurant. With communal style seating for ten overlooking the lagoon, the lower level deck is an ideal location for private dinner parties and intimate occasions. The revamped menu injects distinctly Mexican touches, such as Sashimi served with Tomatillo Salsa, Fish Tiradito dressed in Sour Orange and Radish, or Curry flavored with Xcatic Chile and Cilantro, and serves freshly-made sushi, udon noodles, curries and fried rice incorporating local ingredients. In an appropriate nod to the Jalisco region of Mexico, which inspired the redesigned restaurant’s interiors, Agave Azul features an open kitchen juxtaposed with eye-catching bookshelves displaying a variety of mezcal bottles. Tin and wood décor elements with clay accent pieces create an eclectic atmosphere for lunch or dinner.
Punta Bonita transcends the traditional Mexican dining experience with a consortium of culinary delights served in a bistro-inspired atmosphere. Punta Bonita’s lunch menu is inspired by Mexico’s popular street foods, offering classics like elotes, antojitos, tacos and tortas. The dinner menu allows for greater flexibility in requesting signature entrées that are more simply prepared, or served with an accompanying sauce. With décor elements inspired by Michoacán, the oceanfront eatery offers three new distinctive experiences that give a nod to various culinary capitals in Mexico: the wood-burning pizza oven, offering tantalizing pies and handcrafted specialty sandwiches; a tortilla station, serving fresh, corn tortillas prepared in-house each day; and a new ceviche bar, offering made-to-order fresh catch ranging from lionfish to snapper and customized to each guest’s specific tastes. Copper serving utensils and water pitchers reminiscent of the Michoacán culture decorate the tortilla station, with a colorful display of woven baskets in the shape of a whale’s tail providing a focal point. The ceviche bar also offers a variety of innovative cocktails and Mexican beers, and transforms into a lively raw bar at 9 p.m. each evening.
Additionally, all of Rosewood Mayakoba’s dining venues now feature an innovative dessert concept that perfectly complements the flavors manifested in each menu. Working hand-in-hand with Executive Chef Juan Pablo Loza, the resort’s Pastry Chef, Fidel Baeza, conceptualized a range of decadent treats, from a combination of a churro and cinnamon roll called a Churrol at La Fondita, to Coconut Hibiscus Custard and Rice Pudding made with pistachio milk at Agave Azul. Casa del Lago utilizes indigenous flavors of agave, chocolate, coffee, honey, and vanilla to create contemporary Italian confections with a local twist, such as Tiramisu made with coffee from Chiapas, Mexico. Punta Bonita serves up refreshing, lighter fare perfect for post-lunch indulgence, such as Chile Mango, or Cucumber and Mint ice pops.
The two-week enhancement project also includes four new two-bedroom Mayakoba Suites, ideal for families and multi-generational travel. The luxurious Beachside Lagoon Suites are now outfitted with spacious double showers and additional outdoor seating, including a two-person hammock, chaise lounges, and a dining table for a residential feel inside and out. General refurbishments to the lobby and walkways throughout the resort are also complete.
About Rosewood Mayakoba:
Rosewood Mayakoba sits in the heart of a 1600-acre resort enclave in the Riviera Maya. Built along winding lagoons and a mile-long arc of pristine beach, this oasis of indulgence offers 130 suites with private plunge pools, rooftop sundecks, garden showers, individual docks and the finest in-room design and details. Resort amenities include a signature Greg Norman championship golf course, fine dining at Casa del Lago and Punta Bonita, Rose Buds® for children, and Sense® spa, which is designed around a cenote, one of the sacred water wells of the ancient Mayans, and sits on a private island. The resort is built to abide by the highest of eco-standards, offering indulgence with awareness, and has recently been awarded the Rainforest Alliance Certification.
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