Ixi'im

Amid the greenery-laden beauty of the Chablé Yucatán resort and housed inside a 19th-century hacienda that once produced agave fiber, humble origins have been transformed into an oasis of luxury. Executive Chef Luis Ronzón brings a global perspective to traditional Mayan flavors and techniques, in particular “al pib,” an ancient method of cooking inside an earthen roasting pit, which lends a subtle smoky aroma to the likes of crisped pork cheek and earthy sweet potato glazed with citrus and chil