Cetli is a charming, romantic spot in Tulum where you can savor gourmet Mexican cuisine amidst colorful decor and a warm, inviting atmosphere.
"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
"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. 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." - 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 the fluffy cornbread. Plan to spend a bit of time here, and maybe ride a bike—the meal is relaxed and slow (in a good way), and it’s a little bit outside the main downtown area." - Barbara Gutiérrez
Sheila Apolinario
maxime proulx
Wendy Wojcik
Lita Olsen
Carly Unwin
Ana Carolina
Nick Fld
Marshall Bishop
Brian V.
Shantala A.
crystal t.
Hongsuk S.
Brian O.
Margarita C.
Carla D.
Martina D.
Nidhi P.
Jenny P.
Leah W.
T C.
Shirin Z.
Michael U.
Dylan H.
Doug C.
Paula B.
Desi P.
Emily M.
Andrei H.
Isabella S.
Geno R.
Devon B.
Naomi S.
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Kelsey C.
Tom K.
Roger H.
Olivier M.
John H.
Jane K.
George G.
Dawn L.
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Joe V.
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Anne B.
Quang Nam V.
Eric T.
Gabriela B.
Diana S.
Mia K.
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Oren H.
Drea L.
Sara R.
Sarah J.
Teresa O.