Viceroy Riviera Maya
Riviera Maya, Quintana Roo Mexico
(52) 984 877 3000
After a slightly elongated trip, we rented a Smart Cabriolet (TINY!) and made a sun drenched bee-line to Playa del Carmen and the Hotel Viceroy to check out its design and have a quick lunch. After so many months of eating in Bogota with its fear based cuisine, what a complete joy to arrive in Mexico, where the chefs are not afraid of flavor!!
The Viceroy hotel is quite fab, nestled within a lush garden and paths describing circuitous routes between palms and flowers. As we navigated our way, guided by the lovely Fernando, to the beach-front dining area, we saw a mid-size iguana and a basilisk (water-walking lizard) – though only very very briefly before it flicked out of existence! Each room is a private cabaña with a garden whirlpool, luxurious bed, and a quite ample bathroom, including both an indoor and outdoor showers. The design is clean and poignant without being overbearing. It allowed for a relaxing atmosphere; you are the star of the show, not the hotel. The spa is extremely organic and well appointed, complete with energy capturing spiral ha-mam and a brazier of copal, a highly fragrant per-coloumbian incense used by the Mayas. The patio restaurant used for breakfast and lunch, is about twenty meters off the sea. This was the perfect introduction to the fabled Mayan Riviera as we gazed into the blue blue waters and at the attractive clientele.
We started our first meal with two Michelada’s. A Mexican favorite of beer poured with a house mix that always includes lemon juice and a salted rim. Every bar-tender also makes their own special blend, with many being sort of a beer bloody-mary. At the Viceroy, it was a mix of Worcestershire sauce, lemon juice, Tabasco and a local condiment called Magi (though I’m still not exactly sure what Magi is!). The Michelada is the perfect drink for hot weather, cool and refreshing; comforting and exotic! Our rapidly condensing chilled mugs were accompanied by an order of Guacamole & lightly fried Totopos (Chips). The guac had a bit of the soft white fresh cheese and the strong herb epazote. It was mashed to a perfect consistently; creamy while maintaining some chunkiness and body. Top place at the table was given to the picante: a beautiful roasted green tomatillo salsa that put the perfect tart-pepper touch onto the tongue.
We were then presented with 3 absolutely perfect fire-grilled fish tacos. The fish, common to the Caribbean, was Robalo (Sea Bass) and felt very, very fresh. Combined with mango, shallot and cabbage , while being served with habanero aioli, the tacos proved perfect vessels for the other salsas. Now, along with the fired tomatillo, we had a smooth non-spicy tomato based salsa along with another based on a chili called Xcatic.
What a welcome to Mexico!!!