While Cancun has its share of all-inclusive resorts and opportunities for partying all night long, our recent trip there allowed us to see the many other facets of the city. One side that I was really interested in was the food. I was really surprised to learn that there are many opportunities for fine dining and really great food- you aren’t limited to the endless buffets at the all-inclusive resorts if you seek it out. In addition to our molecular gastronomy dinner at Benazuza, one of the most memorable meals that I had was at Nizuc Resort and Spa at the restaurant Ramona. There I had the chance to sample modern takes on traditional Mexican cuisine over 6 courses that were expertly paired with wines.
Traditional Mexican Food with a Twist
Our meal started with a drink that was basically like a margarita but instead of tequila it was made with mezcal, which added a great burst of smokey flavor. The first course was chiles en nogada, a stuffed poblano pepper topped with a creamy nut sauce and pomegranates. The second was an intriguing salad with briny artichokes, sweet apricot jam, tangy goat cheese, and smoky chili flakes. Along with these two courses we had our pick of breads from a house-made bread basket. My favorite was a truffle bread that was incredibly flaky like a croissant.
Up next was a dramatic presentation of a xcatic pepper cream soup with sea bass and pomegranate: the cream was poured into our bowls at the table by the waitstaff. I absolutely loved the combination of smokey, spicy, and creamy flavors, as well as the contrasting textures of the smooth soup and crunchy pomegranate seeds.
Simple and Elegant Flavor Combinations That Work
My favorite course came next: a sweet plantain mash topped with buttery lobster! A rich butter sauce pooled in the bottom of the bowl which perfectly complemented the lobster and the sweetness of the plantain. To top it all off, the course was served with champagne.
The main course was one of the best cooked steaks I’ve had in a long time, served with charred veggies and a chipotle cream sauce. Our dessert was a collection of three pastries, my favorite being a Mexican corn cake drenched in a rompope (sort of like eggnog) sauce served with blackberries and a crunchy caramel topping.
A Relaxed Yet Classy Atmosphere
Throughout the meal, the staff was incredibly attentive to my nut allergy. Each time there was a dish that contained nuts, they brought me a different dish. They explained why I couldn’t have the other dish, as well as the ingredients that were in my dish. Being able to sit back, relax, and enjoy the meal without worrying about my nut allergy was amazing.
At the end of the meal I looked down at my watch, surprised to see that we had been there for almost 4 hours. The pace of the meal was so perfect and the food was so delicious that I didn’t even notice the time!
I’m so glad I had the opportunity to explore a somewhat unknown side of Cancun, the delicious food, at this creative and sophisticated restaurant!
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I’d like to thank the Cancun CVB and Nizuc Resort and Spa for inviting me out for dinner at Ramona. As always, all opinions are my own. For another treat, head to the Molecular Gastronomy restaurant Benazuza during your stay.
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