The Yucatan peninsula has engendered one of the world’s most fascinating cuisines. Sharing the pantry and culinary processes of its Mexican neighbors, yet isolated from the great Poblano, Oaxacan and Pacific coast cookery, Yucatecan cuisine was developed on a solid foundation of native Maya dishes made from fresh, local ingredients like sour orange and achiote, and influenced by the flavors of far-flung cities in Spain, Portugal, the Caribbean, Africa and Arabia.

In this culinary nod to The Seminar’s spring study tour, award-winning chef Hugo Ortega and his staff will create a special tasting menu featuring the flavors and bright colors of the Yucatan. Caracol’s chef du cuisine will give a lively and informative explanation of the various dishes served. We will discover what Executive Chef Hugo passionately believes: “Mexican coastal cuisine is a source of endless study and enjoyment” at what he calls his “beach getaway.”