There are definite perks to being located at the tip of the Yucatán Peninsula on a 29-acre nature preserve. One of the most delicious of these perks has to be the abundance of fresh seafood. Each day, the culinary team at NIZUC gets its pick of the catch from the Gulf of Mexico to the north and the Caribbean Sea to the east, hauling in the most prime selections. We then prepare these local favorites with a variety of traditional Mayan and inventive new recipes. (Octopus burger, anyone?)
NIZUC’s neighboring waters are teeming with snapper, snook, and hogfish—all of which appear on the restaurants’ seasonal menus. These fish define the perfectly elegant, refreshing flavors of the area whether paired with crisp vegetables or spicy sauces.
A traditional favorite that the NIZUC chefs serve up with pride is Hogfish Tikin Xic. This is a common dish in the Yucatán and involves marinating the fish in achiote paste, a tried-and-true blend of dried annatto seeds, herbs, and peppers. Best on the grill, the achiote-coated fish—with the skin on—is tossed with tomatoes, onions, bell peppers, banana leaves, and dried epazote leaves, with a dash of citrus from fresh orange and lime juices.
Our chef has also created some contemporary dishes incorporating the local bounty and honoring beloved, distinctly Mexican techniques, but with a few unexpected twists. Another favorite of visitors to the Yucatán, especially after a hot day in the sun, is a serving of refreshing ceviche. Be sure to try our chef’s own creation, La Punta Ceviche, which brings together more than 30 ingredients—in addition to the signature citrus and chili peppers, of course—to make the seafood really sing.
Whether you opt for the eight-person Chef’s Table, the contemporary Mexican cuisine served at Ramona, or the small-plate Peruvian specialties at Ni, you’ll have the chance to take a culinary journey defined by the fruits of the surrounding sea and centuries of Mayan culture.