Rosewood Mayakoba has introduced Mayan cooking lessons at its al fresco La Ceiba Garden & Kitchen, which the resort added back in October.
The cooking classes are designed to align with La Ceiba's menu, focusing on: Yucatan’s Hacienda Classics, Moles from Oaxaca, Ceviches and Fruits of the Sea, and Asado, the Art of Grilling and Smoking. The launch of La Ceiba’s cooking lessons coincides with the debut of Rosewood Mayakoba’s A Sense of Taste program, which allows guests to explore Riviera Maya food culture.
Guests will be guided through a step-by-step lesson to hone traditional Mayan cooking techniques and Mayan Mexican delicacies. Guests will learn how to make popular dishes such as pork shoulder “cochinita pibil” in a “pib” underground oven, roasted local squash salad, Mexican style grouper ceviche, wood-grilled Xcatic peppers stuffed with shrimp and aromatic green mole, as well as slow smoked “la cabaña farm” young chicken and roasted green tomatillos. For a sweet finale, guests will create marquesitas with goat milk caramel and Papantla vanilla ice cream, grilled pineapple with amaranth, herbal xatabentun reduction and Yucatan honey ice cream. Guests will enjoy the fruits of their labor afterwards and share a family-style meal at a communal table under the stars.
Each cooking class lasts for two hours and can accommodate up to eight participants. Each guest receives a welcome cocktail and recipe book, for the cost $200 USD per person. Classes will be held every Monday and Wednesday beginning January 10, 2015. Private lessons are also available with 24 hours’ notice and guests will be able to select their preferred menu in a private lesson.