There’s a delicious new reason to travel to Tulum, the burgeoning, bohemian-chic beach town in Mexico’s Riviera Maya. Come May, Casa de las Olas is kicking off the third installment of its Eat Retreat series, which offers guests in-depth, hands-on experiences with the region’s culinary talent and unique ingredients.
Each morning starts at the intimate, beachside Casa de las Olas with a house-made breakfast of traditional Mexican staples, such as chilaquiles and sopes, created by the resort’s resident chef, Lulu, and served outside on communal tables. During the food-focused week, guests take private cooking classes with notable chefs, including Claudia Perez Rivas of Restaurant Cetli, who demonstrates a pre-Hispanic preparation Oaxacan mole from scratch. Dinners happen at some of the best restaurants in town, including Chamico’s, where guests are treated to freshly caught lobster and ceviche while they feast on views of Soliman Bay. At the critically acclaimed Hartwood, former New Yorker and chef Eric Werner serves a