15 Destination-Worthy Restaurants in the Mexican Caribbean | Eater
"Located just north of Tulum’s center, Cetli is an education in authentic Mayan cuisine. When you grab a seat at a rustic wooden table, you’ll be handed a hand-painted, colorful menu and served a complimentary appetizer plate laden with oranges sprinkled with chapulines, tamales, local cheeses, and housemade breads. Chef Claudia Perez Rivas works in the open kitchen, churning out dishes like the Ayotli, a native pumpkin stuffed with sauteed vegetables and chaya, or Ixoxoctic, chicken enchiladas in a green almond mole sauce with sesame seeds and sour cream. In fact, Bib Gourmand-recommended Cetli is known for its moles: red, black, green, and white, each with dozens of ingredients. Rivas also offers Chile en Nogada year round, a stuffed poblano dish with walnuts and pomegranate seeds covered in a rich white mole that is traditionally only served around Mexican Independence Day." - Lee Musho
