No matter how beautiful our vacation destination is, we always follow a ‘Leave the Resort!’ philosophy to seek out the rich culture and stories a country has to share, whether it be through their culinary, architectural, or natural wonders. Below is a little guide detailing all you need to know to leave your resort and take the best day trip to Chichen Itza from Cancun, Playa Del Carmen, or Tulum.
If you have a little extra time, be sure to drive along country roads through the small villages along the way, stopping and visit the crafts and farmer’s markets. There are gems just waiting to be discovered that can change your perspective of a destination and how you see the world.
Chichen Itza is an expansive collection of Mayan ruins in the Yucatán, Mexico, dating back to 600 A.D. We spent the day exploring this ancient Mayan society. We could spend hours just walking around the base of the impressive the step pyramid, El Castillo, and appreciating the detailed stone carvings at the Great temple of Warriors. With this much history, having a guide or guidebook can really help you understand the symbolism and significance behind the architecture.
Visiting Chichen Itza is an easy day trip from Cancun and the surrounding areas, but to help make the most of your visit we’ve outlined our top tips to know before you go.
Temple of the Warriors
El Castillo
Getting There
- Set the alarm and head out early! The Chichen Itza ruins open at 8am ~ and is located in the central standard time zone, which is conveniently 1 hour behind Cancun time only half of the year, so double check your time zones. It’s recommended to be a few minutes early if you really want to beat the crowds. If traveling in a group, once you arrive have one person park while the another gets in line at the ticket booth.
- To give you an idea of the crowds, every year over 1.4 million people visit the Chichen Itza Mayan Ruins; a UNSECO World Heritage site and a New Seven Wonder of the World.
- If you’re driving from Cancun, it’s a two and a half hour (200km / 125mi) drive on the toll highway. From Playa Del Carmen, Chichen Itza is a comparable (180km / 111mi). There are two tolls for a standard car in each direction $67pesos and $267pesos ($632pesos return trip ~ 2017). Fill up with gas before you go and be sure stay within the speed limits.
- Sails & Spices Note: There is plenty of highway patrol, so the route is quite safe. Even so, at dawn and dusk some industrious folks have been known to fake a vehicle breakdown or flat tire to lure in a tourist or two and relieve them of a few dollars. Don’t bother to stop, local authorities can assist any drivers that have broken down.
- If an early morning wake up call while on vacation isn’t your idea of a good time you can also spend the night near the ruins, like in the bungalows at The Lodge, and take a leisurely 10 minute walk over in the morning.
El Castillo Serpent
El Castillo
Mesoamerican ballgame
What to Bring to Chichen Itza
- Your camera! The ruins make for stunning photos, particularly at sunrise. Many of Mexico’s top attractions do not allow tripods, monopods, or any “filming” without a government permit. As long as your camera is handheld, you’ll be fine.
- Chichen Itza is a sprawling site with limited shade. On a sunny day remember to bring lots of water, your hat, and sunscreen! There aren’t any hills to climb, but as the site is large it’s best to wear some good walking shoes.
- There is so much history behind the ruins that having a guidebook or hiring a guide will help paint a vivid picture of the ancient city. Guides may be hired at the front entrance though prices will vary.
- On site vendors sell all manners of high quality artisan souvenirs including masks, pottery and jewelry so bring cash if you want bring some handmade crafts back with you. An ATM is located just outside the main gate.
Nearby Attractions
After a day of walking in the hot sun, stop for a refreshing swim at one of the nearby cenotes on the way back to your hotel. Two recommendations are Cenote Il Kil or Cenote Samula, and both are on the google map below.
Continue Exploring Mexico’s Tastes and Sites
Explore more of Mexico’s great culture! Catch a sunrise at the incredible sea-side ruins of Tulum, explore local Mexican cuisine at the Ritz-Carlton Culinary Center, or reminisce on a trip for your taste buds with one of our favorite Mexican recipes:
- Visiting The Ancient Ruins of Tulum
- The Ritz-Carlton Cancun’s Culinary Center
- Vegan Ceviche Recipe
- Squash Tacos with Homemade Tortillas Recipe
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These butternut squash tacos are inspired by a little Mexican bar in Perth we used to frequent. In Australia, there is just about always a vegetarian option on the menu with pumpkin or squash in it! From salads to pizzas, burgers to tacos… roasted squash make everything more delicious. These homemade beauties are Taco-Tuesday certified, filled with sweet spiced roasted butternut squash, crunchy pickled cabbage, creamy Queso Fresco cheese & a little kick of lime. These are some of our very favorites!
Speaking of fresh, once you have tasted homemade corn tortillas you will never want to go back. They are so flavorful and easy to make. With only two ingredients, they contain no preservatives or any of the unnecessary fillers the store-bought versions contain… and as an added bonus are naturally gluten-free. The best way to make these homemade tortillas is with a cast iron tortilla press. While you could get one as souvenir on your next trip to Mexico from the local mercado, they are also available on amazon or at some specialty cooking stores.
Butternut Squash & Red Cabbage Tacos
In these tacos Australia’s love for pumpkin & squash meets the delicious taste of fresh Mexican corn tortillas. This combination is has everything you need for a delicious and healthy taco night.
Roasted Butternut Squash
- 1 medium butternut squash (diced (3 cups or 450 g))
- 1 tbs olive oil
- 1/4 tsp each red chili powder and paprika
Pickled Red Cabbage
- 1/4 small head red cabbage (shredded (2 cups or 200 grams))
- 1/3 cup 80ml apple cider vinegar
- 1/3 cup 80ml water
- 1 tsp salt
- 1 tbsp sugar or honey
- 1 garlic clove (smashed)
Homemade Tortillas
- 2 cups 224g masa harina flour
- 1 1/3 cup 315 ml warm water
- 1 to rtilla press
- <em> (Or substitute 16 fresh corn tortillas</em>)
Yogurt Sauce
- 1/4 cup 245 g yogurt or sour cream
- 1 tbsp lime
- 1 tbsp water (as needed)
- <em> (Or substitute guacamole</em>)
Queso Fresco
- 8-10 oz package of Queso Fresco (could substitute dry ricotta)
Roasted Butternut Squash
- Pre-heat the oven to 380 F | 190 C
- Peel and deseed the squash. Chop into 3/4 inch (2 cm) pieces.
- Place on a baking tray, and drizzle with olive oil, chili and paprika. Mix together until evenly coated.
- Bake for 40-50 minutes, stirring the squash every 15 minutes.
Pickled Red Cabbage
- Shred the cabbage into fine strips and place in a jar with one smashed garlic clove.
- Combine the apple cider vinegar, water, salt and sugar and stir until dissolved.
- Pour the liquid over the cabbage, and press down with a wooden spoon or muddler. At this stage the liquid will not completely cover the cabbage. Set aside for 30+ minutes, pushing the cabbage down into the brine with a muddler, from time to time.
Homemade tortillas
- In a large bowl, mix together the masa harina flour and warm water. Knead for 1-2 minutes until the dough is soft but not sticky.
- Divide the dough into 16 balls, each roughly the size of a ping pong ball. Cover with a damp cloth and rest 30 minutes.
- Heat up a skillet or large pan on medium heat.
- To press the tortilla place a ball of dough in the tortilla press between two pieces of parchment paper or plastic. You can cut a ziplock bag open or use a clean plastic shopping bag.
- Press down once, open the press, and turn the tortilla 180 degrees. Press down again to make the tortilla an even thickness.
- Cook the tortillas on each side for approximately 1 minute or until golden brown.
- Keep fresh tortillas wrapped in a dishtowel, or in the fridge for up to 3 days.
Yogurt Sauce
- Mix together yogurt, lime, and enough water to create a good drizzle consistency.
To Serve
- Layer each tortilla with some butternut squash, pickled cabbage, crumbled queso fresco, and drizzle with yogurt lime sauce.
- Enjoy with a cold Modelo Especial or a top-shelf margarita!
Health conscious? Of course! Red cabbage is high in antioxidants & butternut squash is a great source of Vitamin A, so rest easy and plan your next fiesta around these flavorful and healthy vegetarian tacos.
Try pairing them with a Spicy Vegan Ceviche for a great Mexican meal to share with friends and family.
Let us know what you think in the comments, we’d love to hear from you!
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This recipe was created for Sails & Spices by Chef Ryan Manning of The Ritz-Carlton Culinary Center in Cancun.
Mexican Spicy Vegan Ceviche
Aguachile Sauce
- 1 cup cucumber (diced)
- 1 cup lime juice (8-10 limes)
- 1 piece serrano chile (chopped very fine*)
- 3 tbsp Cilantro (chopped)
- 1/4 cup onion (chopped)
- Kosher salt and black pepper to taste
- <br />
Fruits & Vegetables
- 1/2 cup Jicama (diced)
- 1/2 cup cucumber (diced)
- 1/2 cup avocado (diced)
- 1/2 cup mango diced
- 1/2 cup cherry tomatoes (split in half)
- 1 orange (segmented and split in half)
- <br />
To serve
- Tortilla chips
- Cilantro
- Pickled onions
- Blend all listed ‘sauce’ ingredients together to make the aquachile.
- Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
- Serve with the freshest tortilla chips and pickled onion.
*it is advised to wear gloves when chopping chili and wash hands well afterwards.
Provecho! Enjoy your meal!
Read about the authentic Mexican flavors that await you with the Chef’s Experiences at The Ritz-Carlton Culinary Center. For a great discussion on cooking authentic Mexican cuisines check out: Meet The Chef: Ryan Manning
#RCMemories #RCCancun #RitzCancun
This winter we took a sunny escape to Mexico’s Yucatan peninsula to enjoy the sandy white beaches and impressive archeological ruins throughout the region.
We were set on learning the secret to making fresh corn tortillas, how to mix up a tasty margarita, and try some authentic Mexican dishes, but as you know, finding an accommodating vegetarian, vegan or gluten-free cooking class can be a challenge.
The Ritz-Carlton Culinary Center
In our search we found The Ritz-Carlton Culinary Center in Cancun, which offers a range of experiences for vegetarian or vegan food lovers. You can choose from hands-on cooking classes, a guided mercado tour, Chef’s Table tasting with wine pairings, or a tequila tasting night.
We love hand-on cooking experiences and seeing local cultures so we signed up for the Deluxe Chef’s Experience & Mercado Tour. After meeting at the Ritz-Carlton, Chef Manning took us into town to visit a local market, before heading back to the Culinary Center to don our aprons and learn some new Mexican recipes.
Mercado 23
Mercado 23 is known as the ‘local’s market’ and gives a real look into daily life in Mexico. The market is filled with fruit and vegetable stalls, bags of spices, potions, chilies, and even party supplies like piñatas.
By far our favorite stall was the tortilleria. In a small, scorching hot, store front they mix together Masa flour with salt and water to make corn tortilla dough which is flattened and cooked in a tortilla assembly machine. We need one of those! Meeting the people who worked in the shop and tasting warm tortillas rolled up with a sprinkle of salt was a delicious trip highlight.
Chef Manning guided us around with plenty of time to see the sights of Marcado 23, but we were also on a mission to find the ingredients for our cooking class. As we sampled pieces of tropical mamey sapote fruit, searched for local honey, and watched in fascination as they removed the spines off cactus, Chef Manning told us he keeps the menus flexible so he can adjust to what is being sold at market that day.
After a ride back to The Ritz-Carlton Cancun we were ready to start cooking…
The Culinary Center
Walking into the Ritz-Carlton Culinary Center we were greeted by the huge open kitchen and a breezy ocean view. The Culinary Center is set up with everything you could need… a huge knife collection, Viking appliances, personal work stations, and (our favorite) the support of a team of Ritz-Carlton sous-chefs!
First thing’s first, Chef Manning showed us how to make a classic Margarita. While squeezing fresh limes, we chatted about different types of tequilas and mezcals, as well as the hype around the worm or scorpion in the bottle.
That first sip of Margarita was fresh and zesty with the perfect amount of salt! Chef Manning also mixed together a second margarita tres capas, with a bit of holiday flair, demonstrating his creativity towards modern Mexican cuisine.
We settled right in feeling quite at home in the luxurious kitchen. Soon we were mastering homemade tortillas in the tortilla press, chopping ingredients for the spicy vegan ceviche, and toasting pumpkin seeds for a potent chili hot sauce, all while nibbling on fresh corn tortilla chips and creamy guacamole.
Chef Manning was so knowledgeable about everything, giving us many tips along the way about how to make different varieties of guacamole, or what to look out for at home when you are choosing a dried chili peppers. {Read more in our interview, Meet the Chef: Ryan Manning}
We had so much fun cooking up a storm and enjoying margaritas and guacamole, but we felt most spoiled when Chef Manning invited us to sit down for lunch. Course after course of vegetarian and vegan Mexican dishes were brought out. Some we had helped prepare, others Chef Manning showcased himself, though each was thoughtfully paired with delicious Mexican wines, showing off the flavors and ingredients of regional Mexican cuisines.
The 5 Course Meal
We started with some street food inspired appetizers called antojitos, ‘little cravings’. Second, a flavorful vegan ceviche made of the freshest avocados, oranges, mangoes, jicama, and a spicy lime marinade called Aguachile.
Next we enjoyed a rich vegetarian tortilla soup. A beautifully flavored tomato broth was delicately poured over the garnishes and crispy tortilla strips, allowing the flavors to mingle with each spoonful.
Dessert was a wonderful treat of homemade fluffy Mexican donuts, mamey sapote fruit, and local artisan anise-infused honey. Truly decedent, it was a delicious way to taste the exotic fruit we had sampled road-side at the market earlier.
To finish with a hit of holiday flair, Chef served a mamey sapote ice-cream served with traditional Mexican Christmas cakes. Traditionally on January 6th, Three King’s Day, these cakes are shared among friends and family. A small baby doll is hidden in one of the cakes, and the person who finds the doll is chosen to cook tamales for the whole family!
What an incredible experience! As we relaxed and enjoyed ourselves, we quizzed Chef Manning on all of the tips he could share to help us bring the experience of traditional Mexican cooking back home with us.
Chef Manning’s Tips – Mexican Cooking Utensils
Chef Manning shared with us some of his favorite utensils in the kitchen to cook homemade Mexican food:
- Citrus Juicer – Great for making Margaritas and getting every last drop of juice out of limes
- Microplane Grater – Use this to zest limes, chocolate, nutmeg or hard cheeses.
- Soap Stone or Volcanic Rock Molcajete – A traditional mortar and pestle, excellent for guacamole or mole sauces.
- Cast Iron Tortilla Press – Tortillas are never going to taste the same once you’ve made fresh corn tortillas.
Vegan Ceviche Recipe
A very special thanks to Chef Manning who agreed to share his recipe for a spicy vegan ceviche with us! Easy & flavorful this is sure to impress and would make a great starter to your next Mexican meal.
Final Words
We really enjoyed our day visiting the markets, and experiencing Mexican cuisines at The Ritz-Carlton Culinary Center. Chef Manning made us feel right at home, graciously sharing his knowledge and giving us an appreciation for Mexican cuisine, its ingredients, and techniques.
A visit to Cancun Mexico would not be complete without a visit to the The Culinary Center for a vegan, vegetarian or even gluten free cooking class… especially when right outside your kitchen window lies this absolutely stunning seascape.
We’d love to hear your stories about your favorite cooking classes while traveling. Share them in the comments!
~ Thanks to The Ritz-Carlton Cancun for hosting us ~
Visit http://www.ritzcarlton.com/en/hotels/mexico/cancun to learn more.
#RCMemories #RCCancun #ritzcancun
When we’re on the move, one of the first things we like to do is work out which will be our new favorite place to go for a quick drink and appies. This is really part of what makes a city feel like home, and once we know a few favorite landmarks it helps us settle in to new surroundings. This recipe is inspired by the Mexican street corn and margaritas that first welcomed us to Euclid’s patios.
Turns out, we aren’t alone in loving this Mexican Street Corn Dip as it is always a party favorite! I love its sweet and smoky flavor brought out by roasting the corn and charring the peppers.
Easy to bring together, this dip makes a great appetizer or addition to a Mexican meal. Try serving it alongside some guacamole and salsa for a lovely dip trio.
Mexican Street Corn Dip
- 1 can of organic corn
- 2 poblano peppers
- 3 tbsp mayo (I always recommend Just Mayo, which happens to be vegan and has a great flavor balance)
- 1/4 – 1/2 tsp smoked paprika
- Pinch of cayenne pepper
- Wedge of lime
- Pinch of salt
- Turn your oven onto a high broil.
- Place the peppers under the grill, watching closely, and turning every 5 minutes until the skins are blistered and charred.
- Remove the peppers, place them in a bowl, and seal tightly with plastic wrap to steam them.
- Once cool, remove the peppers, discard the seeds and the stem, and peel off the waxy skin.
- Slice the peppers into strips and then dice finely.
- Meanwhile, drain the corn and place on a baking tray.
- Broil for 10 minutes or so, stirring occasionally until it starts to char and pop.
- Combine the corn and poblano peppers in a bowl, and mix with mayo, paprika, cayenne pepper, lime and salt.
- Taste and adjust seasoning to your preference.
- Serve and enjoy with corn chips!
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