This is how we celebrate The Day of the Dead at Xcaret Hotels

As we do every year, at Xcaret Hotels we celebrated the Life and Death Traditions Festival to honor the Day of the Dead, a time to remember loved ones and celebrate the traditions that connect us to our roots. This year, Quintana Roo was the guest state, and each Xcaret Hotel hosted a special culinary showcase inspired by its rich flavors.

At Hotel Xcaret México, the Mercado de la Merced restaurant set the stage for traditional cooks from Tulum and Solferino to present their regional dishes. At Hotel Xcaret Arte, the Mercado de San Juan filled the air with aromas and textures that transported us straight to our grandmothers' kitchens. And at La Casa de la Playa, Tuch de Luna restaurant offered an intimate dinner experience, “Pintado de Negro” created by renowned chef Martha Ortiz, where every dish became a true offering of flavors.

It was a celebration full of special moments for our guests, who enjoyed these seasonal dishes, along with an opportunity to reconnect with this beautiful Mexican tradition. Here’s a list of the delights we had the pleasure of tasting at each of these restaurants, a journey through the authentic flavors of Quintana Roo that made this Day of the Dead an unforgettable experience.

At Mercado de la Merced, we welcomed Traditional Cooks from Tulum, Maximiliana Dzib Dzul and María Angélica Canul, and from Sulferino, María Loria Cocom and Aurelia Tuz Chi, who shared some of their favorite recipes with us:

Tamales Torteados 

“We cook the chicken and prepare the cabbage with it, which is what we fill the tamal with. The mixture is thick, almost like “atole”. The chicken is shredded and placed inside the tamal, which is closed and wrapped, and then it can be steamed or cooked in the pib, the traditional Yucatán Peninsula oven. To make the pib, we dig a hole, light wood inside, place stones from the earth, and cover them with almond leaves and soil. In these underground ovens, Cochinita and Relleno Negro are left buried for up to 12 hours to bring out the best flavor and seasoning.” - María Angélica Canul

Escabeche 

"Escabeche from Yucatán is different from the vinegar-based version known in central Mexico. Here, the chicken is first roasted, then a broth is made with garlic, onion, and roasted “chile güero”, and the sauce is added. This makes a unique dish, Escabeche de Pollo, which is served with pickled onions." - María Angélica Canul

Relleno Negro 

Relleno Negro gets its name from the blackened chiles used in the dish, which give it its characteristic dark color. It is sometimes cooked in the pib for up to 12 hours to enhance the flavor.

Empanadas 

Chaya empanadas are a typical dish of the Yucatán Peninsula. Chaya is a leafy plant, endemic to the region, known for its high nutritional value and medicinal properties. The empanadas are filled with meat or “queso bola” and are served with pickled onions and salsa or habanero chiles for those who like a little heat.

At Mercado de San Juan in Hotel Xcaret Arte, traditional cooks Justina Chuc and Magali del Rocío Pech Chuc prepared some delicious dishes for the breakfast buffet, "Flavors from Beyond." Here’s a look at the seasonal specialties we enjoyed:

Sikil Pak 

This traditional Yucatán dip is a creamy blend of roasted pumpkin seeds, tomato, and habanero pepper. The pumpkin seeds are finely ground to create a thick paste, mixed with roasted tomatoes and peppers, giving it a slightly textured, smoky taste.

Brazo de Reina 

A classic dish made with a mix of masa (corn dough) and chaya. Finely chopped chaya is added to the masa, which is then filled with hard-boiled eggs and carefully rolled into a shape resembling a “queen's arm.” Wrapped in banana leaves and steamed, Brazo de Reina is served with a rich tomato-onion sauce that complements the mild flavors of the chaya and corn.

Mucbipollo 

This giant tamal is a traditional dish for Hanal Pixán (Day of the Dead in Mayan culture). Made with masa combined with pork lard for a smooth texture, it’s filled with achiote-marinated chicken or pork and covered with another layer of masa. Traditionally, the Mucbipollo is cooked in a pib, a Maya-style underground oven, where it slow-cooks for hours, giving it a distinctive smoky flavor. This dish is a special tribute, made to honor loved ones during the Day of the Dead.

Restaurant Há 

At Restaurant Há in Hotel Xcaret México, we enjoyed unique flavors inspired by Day of the Dead traditions.  On November 1st, Chef Carlos Gaytán and guest chefs from the Apapaxoa Festival delighted us with their interpretations of the colors and flavors of this celebration. Marigold was a standout ingredient in this special menu, and here are a few dishes we savored:

Tetela de Escamoles

Totoaba Mushimono

Korobuta Pork Filet

Butternut Squash

This dinner was especially memorable, ending with a sweet touch: Butternut Squash for dessert paired with an exclusive Clase Azul Tequila Añejo, Día de Muertos Limited Edition 2024.

Tuch de Luna 

On the evening of November 2nd at Tuch de Luna restaurant, located inside La Casa de la Playa, we enjoyed a four-course menu created by renowned Mexican chef Martha Ortiz. Her “Pintado de Negro” dinner was inspired by unique black ingredients like volcanic ash, spices, flowers, perfumes, and incense. Here’s a look at some of the dishes, each one as stunning as a piece of art:

The Lady in Black  – Welcome cocktail

Sea Bass Ceviche

Tortilla Soup

Short Rib with Ceremonial Black Chichilo Sauce

The Life and Death Traditions Festival always leaves us with a good taste in our mouths and a longing for more. Every dish, every story, and every aroma reminded us of the depth of our traditions and the richness of our cuisine. 

I hope that next year, you’ll get the chance to explore and savor the flavors that bring this beautiful tradition to life.