New Riviera Maya Cooking Vacation & a Cold Beef Salad Recipe
Our new cooking vacation, Cooking on the Riviera Maya, provides an exciting and unique experience in Mexico by combining the popular resort vacation with daily intimate and memorable one-on-one cooking experiences with local passionate chefs.
While that's reason enough to head to this part of Mexico, there's even more reason to add this trip to your bucket list. For starters? The Mayan ruins. The Chichen Itza complex is a UNESCO World Heritage Site, and one of the premier ruins of ancient Mayan civilization. This large Mayan city is thought to date back to 415 AD, and today, during a tour, travelers can see some masterpieces of Mesoamerican architecture.
When not touring the area, snorkeling or jet skiing, or simply relaxing on the beach, guests will be spending some time in a charming colorful cooking school located in the middle of the beautiful Riviera Maya jungle. Once guests arrive, a delicious breakfast will be served and there will be time to chat with the chefs as well as tour their organic vegetable garden. Using fresh vegetables picked from their garden, the chefs will lead guests in an exciting seven dish, four-hour long cooking class. This is an unbelievable gastronomy journey, as students make everything from botanitas (appetizers) to gourmet entrees full of flavor.
Here is one such recipe from their kitchen, which guests may make during a cooking class:
For the salad:
- 2 cups shredded boiled flank steak (or any cooked beef)
- ½ red onion, sliced
- 2 cups lettuce, shredded
- ¼ cup chopped cilantro
- ½ lb chopped tomatoes
- 2 avocados, peeled and sliced
- Pickled jalapeno strips
For the vinaigrette:
- 2 tbsp. white wine vinegar
- 1 fresh lime, juiced
- 2 tsp. crushed dried oregano leaves
- Salt and pepper to taste
- 6 tbsp. olive oil
1. Bring steak to room temperature.
2. Shred steak and mix with onion, lettuce, cilantro, and tomatoes.
3. In a separate bowl, mix the white wine vinegar, lime juice, oregano, salt, and pepper.
4. Whisk in olive oil until dressing is emulsified.
5. Pour the vinaigrette over the beef salad and mix.
6. Top the salad with avocados and chile strips and serve.
After each day of cooking, enjoying a meal on the terrace, and spending time with the chefs during sobremesa, guests are driven back to the resort to relax by the pool or beach, scuba dive, or take advantage of the spa services provided by the resort.
A four-night itinerary is available as well, but with the seven night itinerary, the cooking vacation includes special tours to the magnificent Mayan ruins and UNESCO World Heritage Site Chichen Itza as well as the breathtaking Cenote Ikil Blue sinkhole.
By Cory Smith