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.

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!

These are the only Mayan ruins in Mexico that boast a spectacular ocean view and considering they are so well preserved the Tulum ruins are an absolute must-visit on your trip to eastern Mexico.

Tulum’s Mayan Ruins – Hours & Costs

For the best experience, and to beat both the heat and the crowds, plan on going early in the morning when the Tulum ruins first open. Not only will there be less people throughout the ruins but as the site is east-facing you can catch a beautiful sunrise.  For photography buffs, make note that the site is very strict about collecting the tripod/monopod fee and will not allow them in without the supplementary ticket.

• 6:30am to 8:00am Early Access – $220 pesos
• 8:00am to 5:00pm Regular Hours – $64 pesos
• 4:30pm to 6:30pm Late Access – $220 pesos
• Tripod or Video Camera permit – $30 pesos
• Parking – $120 pesos average.
• Guide – $600 pesos average.

Hours and prices listed may change. These were accurate as of January 2017.

How to Get There

To get to the ruins you can drive, take a bus, join a tour, or even stay the night in Tulum. Driving was our preference, and GPS directions made it very easy to get to the entrance of the Tulum Ruins and find a parking space.

• Driving from Cancun – 1 hour & 40 min drive
• Driving from Playa Del Carmen – 50 min

When you arrive there are several parking areas (some are out front of industrious businesses that cordon them off and collect a small fee), along with lots of souvenir stores and a few restaurants. Through the gate it is a 1-mile / 1.6km walk along a jungle-lined street to get to the entrance and ticket booth for the Tulum Mayan Ruins. There an option to ride a small train from the parking area to the gate if you don’t feel like walking, but its hours of operation vary and it likely won’t be running in time for an early-bird arrival.

To capture Tulum’s picture-perfect postcard shot for yourself, the 3 best photo opportunities are along the cliff path, overlooking the water around the Castillo watchtower. Head there first if you are trying to catch the view without the crowds!

See the map at the end of the post to find the best Tulum photo locations & more recommendations for your visit.

Don’t Forget

• Wear your bathing suit so you can go for a swim at the beautiful beach
• Bring lots of water & sunscreen or a hat to prevent dehydration in the hot sun.
• There are limited/no food facilities on site.  If you intend to stay a while, pack-in and pack-out your snacks.

Tulum Vegetarian & Vegan Friendly Food

Once you have finished exploring Tulum’s Mayan ruins, it’s time for lunch!  Here are some Tulum vegan and vegetarian friendly restaurants near the ruins for you to enjoy.

Co.Conamor Restaurante 

• Open Tuesday to Sunday, 10am-10pm.
• Healthy vegetarian and vegan dishes & fresh juices in a casual atmosphere.

Canopia

• Open Thursday to Tuesday, 8am-3pm & 5pm-11pm.
• Vegan, vegetarian and gluten free. Organic brunch menu, fresh juices and Thai dinners.

Papaya Pizza & Co

• Open Monday to Saturday, 12pm-12am
• Vegan and Vegetarian Pizzas

Charly’s Vegan Tacos

• Open Tuesday – Sunday, 1pm-10pm.
• Vegan, organic tacos with outdoor seating under the palm trees.

Nearby Swimming Cenotes

Famous for a reason, there are some great cenotes located around Tulum. If you are in the area, make a visit to these unique underground fresh-water pools! There is usually a small access fee to get in, masks and fins available to rent, and a locker to place your things.

Some of the most popular cenotes near Tulum are:

• El Gran Cenote | One of the most popular cenotes with very clear water.
• Doz Ojos Cenote | Two cenotes linked together by underground caverns, popular with divers
• The Cenote Azul & Cenote Cristalino | Above-water cenotes, located close together, with clear waters great for swimming.

Tulum’s beautiful views and incredible Mayan ruins are a must-visit day trip for anyone visiting Cancun or Playa Del Carmen.  Did you just visit and have a great tip to share?  Let us know in the comments below!

Chef Ryan Manning, heads The Ritz-Carlton, Cancun’s Culinary Center team. A DC native, Chef Manning’s style is incredibly immersive, bringing authentic and traditional Mexican cuisine to his guests as a means to explore the culture’s storied history. 

Sails & Spices visited Mexico’s Yucatan Peninsula to dive into one of the world’s great regional cuisines.  We stopped in to meet an expert in the field, The Ritz-Carlton Cancun’s Chef Ryan Manning, to explore the culinary techniques of the area and the delights of the Chef Experiences on offer at The Ritz-Carlton’s original Culinary Center.

Sails & Spices: Chef Ryan Manning, it’s great to be here with you at The Ritz-Carlton in beautiful Cancun! Thank you for having us. Aside from the incredible views, what inspired you to want to make the move down to Mexico?

Chef Ryan Manning: I have always loved Mexican cuisine, and the opportunity to explore it was alluring. The Spanish language is incredibly important in the restaurant world, so the opportunity to develop my language skill was also a real draw.

S&S: How would your mentors describe your cooking style?

[perfectpullquote align=”right” cite=”” link=”” color=”” class=”” size=””]I love to dive into a cuisine and really explore it, and for me right now that’s Mexican.[/perfectpullquote]

Chef Ryan Manning: There were two other chef’s that I rose up with. One of them was really into techno music and his cooking style was ultra-modern. The other loved soul music and his style was southern American comfort foods. Myself, I could frequently shift. I would listen to Spanish music, Italian, or popular American. That’s how I view my food as well, from an immersive cultural and historical perspective. I love to dive into a cuisine and really explore it, and for me right now that’s Mexican.

S&S: Cancun feels like a place where you are guaranteed some creature comforts, but you need to fight a bit for Mexican authenticity.

Chef Ryan Manning: Definitely. Cancun is not true Mexico in a way, but it is a gateway for the international world into Mexico. It’s remarkable though. When you leave the Cancun / Playa del Carmen hotel zone and explore an hour or two west it’s a completely different experience. It’s very traditional.

S&S: Every year there are a new batch of food trends that enter pop food culture. What trends are taking flight in Mexico in 2017, as compared to the rest of North America?

Chef Ryan Manning: Here there is no marketing towards “Farm-to-Table” or “Seasonal”, it just doesn’t resonate. The distribution infrastructure is less developed. In Vancouver or Washington, DC you could have a pineapple in December, whereas here, many things simply aren’t available at certain times of the year. If I want a butternut squash out of season, it could take 3 weeks to arrive from Mexico City. So marketing a menu as “seasonal” does not resonate, because that’s just how people live!

About this time last year I was reading an article about food marketing trends that should die with 2015. One of them was “seasonal”, and I agree. Not that the practice should go away, but the marketing should. Any chef worth the time of day won’t serve ‘fresh’ tomatoes in New York City in December.

S&S: We find Tex-Mex to be a limiting view on Mexican cuisine, but that is what is served at many of the tourist restaurants. It’s what they think people want. Your thoughts?

Chef Ryan Manning: I’m not really a fan of Mexican food for Americans or Tex-Mex. For a long time growing up I thought that’s all Mexican food was. I think you have to respect the classic history. So in my restaurants you won’t find something like a shrimp taco with chipotle mayonnaise.

Sails & Spices: People often consider Mexican food in very broad terms, but there is incredible regional variety. How would you describe Yucatecan cuisine?

Chef Ryan Manning: There are three key regions of Mexico for foodies: Oaxaca, Puebla, and Yucatan. The tradition here is rich. Consider the way Mexico was colonized compared to the USA or Canada. There, entire families migrated from Europe and brought their cuisines with them. By contrast, in Mexico the Spanish army arrived and conquered. Soldiers stayed and married locals. As a result, the local cuisines with their Mayan and Aztek influences persisted, even today. Yucatan cuisine in particular has a lot of Mayan influence, and that really distinguishes it from other Mexican styles.

S&S: So as part of the Deluxe Chef’s Experience, where have you brought us today?

[perfectpullquote align=”left” cite=”” link=”” color=”” class=”” size=””]In Mexico, there are incredible varieties of chilies that have a broad spectrum of tastes[/perfectpullquote]

Chef Ryan Manning: This is Mercado (market) 23. It’s where locals shop for their produce and meat. Most visitors will end up at Mercado 28 which is very touristy, but Mercado 23 is incredibly local and authentic. Visitors definitely benefit from a guide who can speak Spanish.

Here is a traditional Tortilleria. You can see them grinding the corn in the back and then adding the water and salt. Those are the only three ingredients in traditional corn tortillas.

S&S: How do corn soft tortillas compare with the wheat versions? Is one type more typical?

Chef Ryan Manning: Here corn tortillas are a staple. Wheat versions are typically only found in the northern states. The problem with making wheat tortillas is that the dough must rest and it retracts when rolled out, so they are much more labor intensive for the home cook to make by hand.

S&S: Our readers love making authentic travel-inspired dishes at home, so for the adventuresome home chef, what pantry staples will they need to explore Mexican cuisine?

Chef Ryan Manning: A lot of what you are able to produce will be dictated by the chilies and hot sauces you can find. In Mexico, there are incredible varieties of chilies that have a broad spectrum of tastes. Not all are very hot. Pumpkin (Calabaza or squash) seeds are also a staple of traditional Mexican cuisine, and are used year round.

In a good North American specialty market you can probably find a lot of the chilies we have here, they will just be dried and not as potent. You want to be sure to toast them in the oven before using them to activate and bring out some of the natural oils you see on these fresher sun-dried versions. That step will really help bring their life back.

If you want to make traditional corn tortillas at home you will need to find some Masa Harina (ie: Maseca brand), which in the USA at least should not be difficult to find.

S&S: How about fresh ingredients? Are there any fruits, vegetables or herbs the Mexican home cook just cannot live without?

Chef Ryan Manning: Regarding herbs, definitely cilantro. There is another that is also used extensively called epazote, but you will likely only find it dried in Hispanic markets outside of Mexico. It gives a similar effect to a dish as lemongrass would.

These here are called naranja agria which translated literally to “bitter orange”. They are very common in Yucatan cuisine and are used in many sauces and marinades. Often when a recipe is translated from Spanish they will write the instructions to simply require lime, so you often see lime, lime, and lime in every Mexican recipe… but that is not always the case traditionally. I recommend cooks combine the juice of one lime, one orange, and one grapefruit and you will get a flavor that is much closer to bitter orange.

S&S: Walking the market we notice an inordinate number of radishes. We always struggle to find a use for them, any recommendations?

Chef Ryan Manning: In Mexico they will chop them up thinly and add them on top of tacos as a garnish, to give it a little bit of bite. I have also had them roasted, almost as a potato would be, and tossed in a lemon oil – they were delicious. The leaves, if in good shape, also can make a great salad leaf.

S&S: Great tips for the next time we get a bunch of radishes in a CSA basket! When visiting world markets, we love collecting the kitchen tools that really make a difference when preparing regional cuisines. What should we pick up while we are here on the Yucatan Peninsula?

Chef Ryan Manning: There’s one type of molcajete that is specific to the Yucatan part of Mexico. It is white and made of sandstone. So if you are going to haul one home that’s definitely the type to get. The black ones you often see are from outside of Mexico City, so the white ones are more of a regional specialty.

Second, this tortilla press will really make your life easier when making fresh corn tortillas at home. I’ll show you how to use one back at The Ritz-Carlton Culinary Center…

S&S: The Culinary Center is absolutely beautiful, and we are so excited the day can be 100% focused on vegan and vegetarian Mexican cooking.

Chef Ryan Manning: I have a lot friends that are vegan and vegetarian and one of the recurring comments I hear about vegetarian food in restaurants is that the offering is typically a choice of tofu, pasta, or a plate full of side dishes. Chefs can do better! Today, I wanted you to experience a number of different takes on plant-based Mexican foods that spanned street dishes, traditional, and higher end.

S&S: We can’t wait! A great way to start a day of cooking by the beach in this gorgeous kitchen is with a margarita, and this one is delicious… Can you tell us the secret?

Chef Ryan Manning: Our recipe has always included the zest of three limes… and it just works so I have never changed it.

[perfectpullquote align=”right” cite=”” link=”” color=”” class=”” size=””]There’s one type of molcajete that is specific to the Yucatan part of Mexico…so if you are going to haul one home that’s definitely the type to get.[/perfectpullquote]

S&S: We can see why. Chef Manning, if there was one thing you would like guests to know about the experiences at The Ritz-Carlton Cancun’s Culinary Center, what would that be?

Chef Ryan Manning: That your day at the Culinary Center is fully customized to your preferences and we will custom build a menu to draw on authentic Mexican techniques for an amazing experience. Whether it be a vegan, vegetarian, gluten-free, or an anything-goes menu we can do it. The level of participation can also vary. We always recommend the hands-on and interactive experiences at the local market and in the kitchen, but for those who prefer to observe we also have great Chef’s Table options available.

S&S: We have been having a blast, and are already thinking of our next visit. We hear this Culinary Center at The Ritz-Carlton Cancun was the first for the hotel brand. Are there now others?

Chef Ryan Manning: It remains quite a unique kitchen for The Ritz-Carlton, though now there are two others culinary centers in the company {to start 2017}: La Cocina Gourmet Culinary Center at Dorado Beach Puerto Rico, a Ritz-Carlton Reserve, as well as the Culinary Studio at Ritz-Carlton Grand Cayman. The Ritz-Carlton Orlando recently opened a magnificent Chef’s Table and Cocktail Table experiences and more great culinary experiences are currently being planned… The Ritz-Carlton New Orleans is currently renovating so keep an eye on that property!

S&S: Thank you Chef Ryan Manning for hosting us today in the Culinary Center at The Ritz-Carlton Cancun. We can’t wait to be back!

Read more about our cooking adventure and visit to Mercado 23 with Chef Manning: The Ritz-Carlton Culinary Center.

To contact Chef Ryan Manning or to find out more about The Ritz-Carlton Culinary Center visit: http://www.ritzcarlton.com/en/hotels/mexico/cancun/dining/culinary-center
#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 6^th, 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.

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