{"id":87867,"date":"2025-07-02T09:04:41","date_gmt":"2025-07-02T14:04:41","guid":{"rendered":"https:\/\/l21.mx\/?p=87867"},"modified":"2025-07-02T09:04:41","modified_gmt":"2025-07-02T14:04:41","slug":"bocados-de-oaxaca-en-la-riviera-maya","status":"publish","type":"post","link":"https:\/\/l21.mx\/?p=87867","title":{"rendered":"Bocados de Oaxaca en la Riviera Maya"},"content":{"rendered":"

 <\/p>\n

 <\/p>\n

Conrad Tulum fue sede de la experiencia CuM\u00c9 Oaxaca, un encuentro culinario que celebr\u00f3 la riqueza de las ocho regiones del estado, bajo la visi\u00f3n del chef Carlos Gal\u00e1n\u00a0<\/span><\/em><\/p>\n

\"\"<\/a><\/p>\n

La riqueza cultural de Oaxaca encontr\u00f3 un escenario natural en el Caribe Mexicano gracias a <\/span>CuM\u00c9 Oaxaca<\/span><\/i>, una experiencia gastron\u00f3mica que se vivi\u00f3 en el restaurante Autor de Conrad Tulum Riviera Maya. El resort, reconocido por su dise\u00f1o entre manglares y su hospitalidad de alta gama, alberg\u00f3 esta celebraci\u00f3n culinaria dedicada a las tradiciones del sur de M\u00e9xico.<\/span><\/p>\n

Con la gu\u00eda del chef Carlos Gal\u00e1n, creador de Guzina Oaxaca, el men\u00fa fue una traves\u00eda sensorial que reinterpret\u00f3 las cocinas de las ocho regiones del estado. Platillos como la tetela con chichilo rojo y kampachi, el tamal de mole coloradito con pato y miel de agave, y el ceviche tibio de tichindas revelaron un di\u00e1logo entre lo ancestral y lo contempor\u00e1neo.<\/span><\/p>\n

Los ingredientes, seleccionados por su origen local, frescura y temporalidad, fueron tratados con t\u00e9cnicas tradicionales y visi\u00f3n moderna. El resultado: una cocina que narra historias y provoca emociones, como un reflejo de la Guelaguetza, s\u00edmbolo de comunidad, generosidad y orgullo cultural oaxaque\u00f1o.<\/span><\/p>\n

El maridaje, cuidadosamente curado por el sommelier del resort, elev\u00f3 cada plato y complet\u00f3 un recorrido en el que la memoria, los sentidos y el paladar se unieron. La experiencia no solo rindi\u00f3 homenaje al patrimonio culinario mexicano, sino que convirti\u00f3 cada platillo en una pieza de conversaci\u00f3n.<\/span><\/p>\n

 <\/p>\n

Destino gastron\u00f3mico<\/b><\/p>\n

 <\/p>\n

Conrad Tulum Riviera Maya, con sus cinco piscinas, el Ceiba Club de privacidad exclusiva y un spa con 16 cabinas, reforz\u00f3 su propuesta como un santuario de bienestar, lujo y ahora tambi\u00e9n, destino gastron\u00f3mico de referencia en la Riviera Maya. En ese entorno, la experiencia CuM\u00c9 demostr\u00f3 que la cocina tambi\u00e9n puede ser una forma de reconexi\u00f3n con las ra\u00edces, el territorio y el placer de compartir.<\/span><\/p>\n

CuM\u00c9 Oaxaca no fue solo una cena, sino una forma de sentir, de recordar y de saborear un M\u00e9xico profundo que sigue vivo en cada ingrediente y t\u00e9cnica que cruza generaciones.<\/span><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

\u201cDeseamos que estos platillos sean reflejo de grandes emociones, y que estas, a su vez, sean el camino hacia una vida satisfecha\u201d.<\/span><\/p>\n

Chef Carlos Gal\u00e1n<\/span><\/p>\n

Creador de Guzina Oaxaca<\/span><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Tradici\u00f3n que se saborea<\/span><\/p>\n

 <\/p>\n

-Tostada de chilacayota con chicatanas y pat\u00e9 de hongos<\/span><\/p>\n

 <\/p>\n

-Tamal de mole coloradito con pato y miel de agave<\/span><\/p>\n

 <\/p>\n

– Tetela con chichilo rojo y kampachi<\/span><\/p>\n

 <\/p>\n

-Ceviche tibio de tichindas, con ingredientes de la costa oaxaque\u00f1a<\/span><\/p>\n

 <\/p>\n

– Pilte reinterpretado, cocido en hoja y acompa\u00f1ado de vegetales<\/span><\/p>\n

 <\/p>\n

\u00a0-Consom\u00e9 de hongos y ma\u00edces nativos, con fondo ahumado<\/span><\/p>\n

 <\/p>\n

\u00a0-Chilpachole espeso de camar\u00f3n con toques de chile coste\u00f1o<\/span><\/p>\n

 <\/p>\n

– Quesillo fundido con hoja santa y escamoles<\/span><\/p>\n

 <\/p>\n

– Postre de tejate, reinterpretado con helado artesanal y cacao criollo<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Conrad Tulum fue sede de la experiencia CuM\u00c9 Oaxaca, un encuentro culinario que celebr\u00f3…<\/p>\n","protected":false},"author":100,"featured_media":87870,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-87867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turismo"],"acf":[],"yoast_head":"\nBocados de Oaxaca en la Riviera Maya | Revista Latitud 21<\/title>\n<meta name=\"description\" content=\"L21, Emprendedores y Negocios en el Caribe Mexicano, es la revista l\u00edder entre el Sector Empresarial y Tur\u00edstico del Caribe Mexicano.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/l21.mx\/?p=87867\" 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