Reliving the Magic of the Apapaxoa GastroCultural Festival in Xcaret

A unique gathering of flavors and wisdom connecting renowned Chefs with the community in Xcaret

From July 17 to 21, 2024, Xcaret transformed into a haven for gastronomy and culture lovers during the Apapaxoa GastroCultural Festival 2024. This one-of-a-kind event brought together the finest chefs in the industry in a magical and flavorful setting, promising a unique experience for all.

The Apapaxoa Festival was a celebration of food, a platform for sharing knowledge, culinary techniques, and inspiration. This diverse event featured presentations and demonstrations by renowned international chefs, each bringing their unique perspective and leaving an indelible mark on all attendees.

Notable participants included:

- Ferran Adrià, the renowned Spanish chef widely considered one of the most innovative and avant-garde chefs in the culinary world, honored us with the Keynote Address at the Tlachco Theater in Xcaret.

Adrià is famous for his boundless creativity and his ability to deconstruct traditional dishes and present them in completely new ways, which has earned him three Michelin stars.

- Carlos Gaytán, the first Mexican chef to receive a Michelin star, shared his culinary journey, innovations, and a special dinner at his Ha' Restaurant.

- Martha Ortiz, famous for her Dulce Patria restaurant in Mexico City, offered a colorful and artistic view of Mexican cuisine in an engaging talk and at her Tuch de Luna Restaurant in La Casa de la Playa.

- Andoni Aduriz, from the acclaimed Mugaritz in Spain, brought his avant-garde and experimental approach in an engaging talk at Hotel Xcaret Arte.

- Ana Karime López, the first Mexican chef to earn a Michelin star in Italy, is charmed with her unique and multicultural style.

- The Rivera-Rio brothers, known for their Koli restaurant in Monterrey, presented their modern interpretation of traditional Mexican cuisine in an engaging talk and at their Dual Lumbre/Centli Restaurant. 

In addition to these culinary masters, other notable chefs contributed their talents and creativity, making this festival a truly extraordinary culinary experience.

You can relive some of this magic through these videos:

Check out the full agenda we had here: https://blog.xcaret.com/es/apapaxoa-festival-gastrocultural-xcaret-2024/

An event to remember 

The Apapaxoa GastroCultural Festival 2024 left an indelible mark on those fortunate enough to attend. From exquisite dishes to inspiring talks, every aspect of the event reflected Carlos Hannon and his team's passion and commitment to offering the best of gastronomy and culture in one place, inspiring all who were part of it.

Join us in reliving some of the dinners and presentations we had during the event:

Inaugural Dinner at Gran Tlachco: A Sensory Journey to Mexico

Gran Tlachco was elegantly adorned with the arrival of the Xcaret Gastronomic Collective Chefs and their guests for the inaugural dinner of the Apapaxoa GastroCultural Festival Xcaret 2024. This event celebrated the richness of Mexican gastronomy and cultural essence. Mexico Espectacular excited and complemented the exquisite flavors of each dish. It was a sensory experience that transported attendees to the roots of Mexico, combining authentic flavors and meticulous presentations, marking a perfect start for the festival.

An Extraordinary Dinner at Encanta: Fusion of Flavors by Chefs Paco Méndez and Karime López

At the Encanta restaurant in Hotel Xcaret Arte, chefs Paco Méndez and Karime López created an unforgettable culinary experience. Sommelier Sandra Fernández directed the pairing with select wines, complementing each dish. The eight-course dinner included delights such as nitro tequila cloud, Cochinillo PM, and Rosone with Paraguayan peach, panettone, and whiskey. The fusion of local ingredients and international techniques delighted all diners, reflecting the creativity and mastery of these renowned chefs.

A Feast of Creativity and Flavors at Hotel Xcaret México with Chefs Carlos Gaytán, Guillermo González Beristáin, and Eduardo Morali

At the Há restaurant, chefs Carlos Gaytán, Guillermo González Beristáin, and Eduardo Morali offered an exceptional dinner, highlighting culinary mastery and innovation. The evening began with the exquisite "Bluefin Tuna Crudo" by chefs González Beristáin and Morali. Chef Gaytán's "Venison with Huasteco Mole" stood out for its complexity and balance among the standout dishes. The combination of ingredients and techniques elevated this culinary experience to an exceptional level, reflecting the mastery of these world-renowned chefs.

The Migration of Fire: A Spectacular Dinner at La Casa de la Playa 

At La Casa de la Playa, chefs Rodrigo and Daniel Rivera Rio and guest chef Fernando Martínez from the Migrante restaurant in Mexico City presented an eight-course dinner showcasing their exceptional talent. The evening began with appetizers by chef Rodrigo Rivera Rio, who delighted with corn tofu with vegetable dashi and his famous black aguachile of scallop in an oyster. As an appetizer, he was surprised by a New York tartare marinated in tequila for thirty days.

Chef Fernando Martínez continued the dinner with aged fish with amazake and confit duck with red tea jus, making diners sigh. For dessert, chef Daniel Rivera Rio sweetened the night with miso foam, honey, tangerine, and peaches, followed by a spectacular cacao tetela with guava and corn ice cream. The pairing was overseen by Patricio Rivera Rio and guest sommelier Andrés Amor, completing an unforgettable culinary experience.

An Exceptional Dinner at Xaak: Talent and Flavor by Chefs Richard Sandoval, Janaina Torres, and Carlos Hannon 

At the Xaak restaurant, the exceptional talent of chefs Richard Sandoval, Janaina Torres, and Carlos Hannon was on full display. They offered a special nine-course dinner, each dish paired with Casa Madero wines. The evening began with Chef Hannon's delicate 'Smoked Oyster, ' setting the stage for a culinary journey that showcased the mastery and creativity of these world-renowned chefs.

A Night of Feminine Lyricism and Pink Culinary Art at Tuch de Luna 

At Tuch de Luna, chef Martha Ortiz transported diners to a world of traditional Mexican culture stories through the presentation and flavors of her dishes. The evening began with fresh almond water, rice milk, and honey, opening the appetite for an exceptional culinary experience.

The starter, a beet rose on a pink cheese foam, was a work of art. The white fish ceviche bathed in pink tiger milk and the crystal broth accompanied by its bouquet of fortune paved the way for the main course. The chef surprised everyone with her organic chicken mounted on the pink mole, accompanied by vegetables.

To end her feminine narrative, she sweetened the night with a mamey custard with cinnamon, crowned with a Dahlia, one of the most beautiful Mexican flowers. Thus, she closed a dinner that fused the essence of Mexican ingredients with a poetic and delicate presentation.

A Dinner in Honor of Ferran Adrià: Celebrating Culinary Excellence 

In an evening dedicated to honoring Ferran Adrià, an icon of world gastronomy, an unforgettable culinary experience was lived. The event began with an elegant welcome cocktail, where guests enjoyed the exquisite Casa Cuervo Cristalino Tequila, marking the start of an exceptional evening. Subsequently, diners enjoyed a six-course menu designed by chefs Paco Méndez, Jonatán Gómez Luna, Carlo Cracco, Andoni Aduriz, Antonio Bachour, and Mao Montiel.

Each dish presented was a tribute to culinary creativity and excellence, paying a worthy tribute to Ferran Adrià. The flavors, textures, and presentations delighted the attendees' palates.

To create a perfect atmosphere, different musical groups from Xcaret entertained the evening with traditional melodies, enriching the experience of those present.

This dinner was a celebration of gastronomy and a recognition of Ferran Adrià's legacy, who has inspired generations of chefs to explore, innovate, and redefine the limits of cuisine.

Before reaching dessert, architect David Quintana recognized Ferran Adrià, highlighting his influence and legacy in the culinary world. This dinner was more than a simple celebration; it was a tribute to Ferran Adrià's creative genius and enduring impact on the culinary arts.

This festival celebrated Mexican cuisine's diversity and richness and positioned Xcaret as an international benchmark in gastronomic events. With the participation of top chefs and influential divs worldwide, Apapaxoa 2024 stands as a milestone in the history of Mexican gastronomy.

For more details on future events and the Xcaret experience, visit our blog and social media. We look forward to seeing you!