We ate 3 meals while staying at Hacienda Chichen, and could not fault one aspect of the service or food. As with our entire experience, it was perfect.
Dinner was on the terrace with views of the atmospherically lit garden, which provided further accompaniment for the guitarists in the form of the crickets and cicadas. Piña coladas set the tone for immediate relaxation, and some fresh bread and salsa arrived while we deliberated over our food order. Chef Josue Cime and his Mayan fusion menus have garnered much praise from top food critics, both local and international. All food prepared at Hacienda Chichen is healthy, organic, top quality and delicious, with fresh produce being locally sourced, some even from their own gardens.
Having fallen in love with the Mexican delicacy huitlacoche (‘corn smut’) during our stay in the capital, I was eager to try Cime’s huitlacoche crepes. This black fungus that grows on corn (and ruins the crop) bears a strong similarity to truffles in flavour, and in our Mexican travels I couldn’t seem to get enough of it. The crepes were served as neatly tied ‘money bags’ atop a corn crema and surrounded by tiny mounds of the black huitlacoche and fresh corn, garnished with a burst of red in the form of a bougainvillea blossom. This is a dish the chef is renowned for, and it was perfect.
A fresh salad with our favourite greens followed, simply adorned and flavoured with lime, with plenty of avocado, which suited me nicely. A fresh, seasonal vegetable pasta with a creamy tomato sauce and a fresh grated parmesan finished our meal, leaving no room for the tempting array of sweetness on offer in the range of desserts. I was already looking forward to breakfast and lunch! For non-vegetarians, the choice of dishes was vast, each an exquisite composition of taste and texture, with the perfect fusion of tradition and creativity.
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