Try Mexican flavors in this authentic culinary destination in Riviera Maya, a hidden jewell in the Caribbean Jungle. We have everything for culinary lovers! Our Mission is sharing Mexico’s richness through gastronomy. We offer culinary experiences, workshops, cooking classes with feasts, culinary journeys all of them with the unique flavors and warmness of Mexico. Food, Tequila, Music and Tradition in a beautiful authentic setting in the jungle. Arrive to a traditional Mexican breakfast with coffee and pastries, followed by a visit to a fully sustainable and eco – friendly, organic garden where you will learn about the produce and sustainable growing. You will then have a hands on cooking experience with 7 recipes with a break for Mayan salsas and snacks. End your day with the very feast you prepared, making hand made tortillas and a tequila tasting while you really appreciate Mexican culture and your jungle surroundings. You will get to take home your apron made from recycled materials and recipe book as a souvenir. “We are committed to our amazing country one small step at a time. Mexico’s richness can be experienced everywhere, its challenges may sometimes get lost in remote places we believe that working together with Mayan communities will bring that richness to the surface and help them solve some of their challenges.”
Chef & Founder Alejandra Kauachi is proudly Mexican, a passionate chef and dedicated to share the traditions and flavors of her ancestors. Ale (as her Friends call her) grew up in a family of Mexican and Lebanese cooks, growing up amongst many different spices and amazing aromas, when she had to choose a profession, culinary arts appeared as a natural choice. Professional chef, natural host , bon vivant and totally bohemian… decided to share in a Cooking school family stories, songs and recipes.
Tomas Medina was born and raised in Mexico City, Tomas holds a degree from the Ambrosia Culinary Center, one of the country´s most respected culinary schools. It was there that he met the renowned chef, Federico Lopez, who became his friend and mentor. Subsequently, he worked in Spain and France, joining the ranks of prestigious chefs such as Juan Mari Arzak and Pedro Subijana.
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