Ka’anbegan as a seasonal beachside pop-up three years ago in the Sian Ka’an biosphere reserve. In spring 2018, the pop-up transformed into a daytime-only restaurant, but it remains one of Tulum’s best-kept secrets outside the hotel zone. Forager and chef Hugo Duran (of Mexico City’s Tetetlán) helms the rustic, 80-seat outdoor space shaded under palapas, inspired by village life in remote Mexico communities. The cuisine centers around wood-fired, maize-based cuisine. Paula Pedro, a Maestra tortillera (tortilla master) from Oaxaca, hand-presses blue corn tortillas from house-ground, nixtamalized corn, while Duran commands the weekly changing menu of minimalist, Mexican dishes. Expect simple, refined plates like sweet chile tamale with prawn broth, or lamb cooked in a pib (cooking pit) with frijolillo beans. The bar pairs dishes with natural wines, small-production mezcals, and a concise collection of cocktails based on fresh ingredients.
Luxury Key Recommends: Ask to book a seat at the kitchen counter, where you can catch the cooking action!
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This property operates under the Greek Tourism Organization license no: 1041E60610185001