A top-notch brunch

Executive Chef Pedro Omar Topete from Hotel Xcaret México told us that paying homage to our country wouldn’t be complete without discussing its food.

The brunch’s culinary journey showcases Mexican gastronomy, which UNESCO has declared an Intangible Cultural Heritage. It is where flavors worldwide come together to give you an extraordinary experience. 

Led by the gastronomic collective chefs, over 70 dishes are interpreted using authentic ingredients, each with its own story.

From north to south, using fresh products from Ensenada, Baja California, such as oysters, abalone, sea scallops, seasonal products like screw snail; from the central part of the country with the variety offered by Oaxaca and its roots; quesillo, moles, herbs for flavoring the environment; and a southeastern region full of tradition with its cochinita pibil and typical regional snacks like kibis, panuchos, salbutes, and habanero pepper that just the brave ones would dare to try.  

The variety of products takes a twist when interpreted with the creativity of our gastronomic collective conformed by chefs Alex Ruiz, Carlos Gaytán, Roberto Solís, Adrián Peregrina, Jonatan Gómez Luna, Luis Arzapalo, Francisco Pimentel, Omar Topete, and Miguel Bautista, under the direction of Carlos Hannon, Culinary Director for Hotels by Grupo Xcaret.

Featuring: 

  • Alex Ruiz – Tlayudas 
  • Carlos Gaytán – Abalone Tostada  
  • Roberto Solís – Black pastor Tacos 
  • Adrián Peregrina – Carnitas 
  • Jonatan Gómez Luna – Huatarramen with crayfish 
  • Luis Arzapalo – Tuna ronqueo 
  • Francisco Pimentel – 70 dessert varieties 
  • Omar Topete – Meat in its juice 
  • Miguel Bautista – Vegan Tacos 
  • Carlos Hannon – Benedictine eggs with pipian 

Don’t miss trying the brunch’s emblematic stations and immerse yourself in it, like the Mexican corridor showcasing diversity, corn in its variations to create dishes like quesadillas, empanadas, pambazos, flautas, and tlacoyos from the central region of Mexico; barbacoa from Hidalgo, and the iconic cochinita from Yucatán, all with the typical color and flavor notes from the country.

The perfect pairing shines when you combine the best Mexican wines with artisanal cheeses, smoked Oaxacan cheese, fresh ranch cheese, quesillo, and cheeses with a spicy touch on the rind… These products stand out alongside other countries’ complements, like aged cheeses, cured hams, house-smoked salmon, and honey straight from the hive to enhance the sweet flavor that balances the palate. 

On this journey, we include a millennia-old tradition from the Land of the Rising Sun, Japan. Chef Luis Arzapalo showcases his Ronqueo technique in a piece of tuna weighing over 176 Lb, creating quite a spectacle and offering a tasting of each part of the fish. He turns every piece into an extraordinary experience by presenting his omakase: “I’ll leave it up to the chef.”

Enjoying the experience of the best brunch in Latin America should be part of our member´s itinerary: the talent and creation of chefs in one place.

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