Cetli
Mexican restaurant · Tulum ·
Authentic Mayan cuisine featuring diverse moles and stuffed poblano peppers
Authentic Mayan cuisine featuring diverse moles and stuffed poblano peppers
"Cetli is just outside the city and the tourist hustle and bustle, located along the road that leads to the ruins of Cobà. Inside, white walls are enlivened by colorful paintings and antiques, while wood tables and chairs set a rustic tone. They have fashioned a truly Mayan experience here, where the generous and tasty dishes are as colorful as the art decorating the walls. Meat and fish are the main inspiration, as in dishes like istak, a fish fillet cooked in seawater and doused with a thick, not-too-sweet white almond mole with a touch of parsley, dark chocolate sauce and sesame seeds. Nimbe, a vanilla and chocolate pancake filled with ice cream, is rich and delightful." - Michelin Inspector
"The best thing about Celti is its warm, homey vibe. The second best thing is the chiles en nogada, made of poblano peppers stuffed with beef and pork and topped with a creamy walnut sauce. We also love the sopes and chile rellenos, but it’s crucial that you save room for dessert. Plan to spend a bit of time here, and maybe ride a bike—the meal is relaxed and slow, and it’s a little bit outside the main downtown area." - barbara gutierrez, rianne shlebak
"Inspired by the gastronomy of her home state of Puebla, chef Claudia Perez Rivas prepares moles and other regional dishes in an older style of Mexican haute cuisine that’s a rare treat these days. Her seasonal Pueblan classic, chiles en nogada, is perfectly balanced between savory meat, fruity picadillo, roasted poblano, and silky white walnut sauce. Local fish is plated similarly, but with a white mole thickened by almonds, and Perez prepares several moles with rolled chicken breast stuffed with local chaya as well. Enjoy all of it surrounded by the Mexican folk art that covers the white adobe walls, and be sure to get some of the signature mole pastes to take back home." - Bill Esparza
"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
"Set just outside the city and the tourist hustle and bustle, along the road that leads to the ruins of Cobà, this rustic spot features white walls enlivened by colorful paintings and antiques, while wood tables and chairs set the tone. Chef Claudia Perez Rivas has fashioned a truly Mayan experience here, where the generous and tasty dishes are as colorful as the art decorating the walls. Meat and fish are the main inspiration, as in dishes like istak, a fish fillet cooked in seawater and doused with a thick, not-too-sweet white almond mole with a touch of parsley, dark chocolate sauce and sesame seeds. Nimbe, a vanilla and chocolate pancake filled with ice cream, is rich and delightful." - The MICHELIN Guide US Editorial Team