Axiote Cocina de México

"Here in the Riviera Maya, Axiote Cocina de Mexico walks the line between spotlighting local culinary traditions and giving them a modern boost. Inside, the guano leaf-roof lends a palapa style to the dining room. Carefully presented and beautifully served, the generously portioned plates are one hit after another. Start with the tostadas de mais azul, knowing that the spice levels are indeed as described. Guacamole never fails but skip the tortilla chips and go for the chapulines (grasshoppers) instead. Fried and slightly spicy, they're a house signature. Birria de cordero is fork-tender, with elote, nopal, pickled onion and vegetables, and is especially hearty. Laminado de mango, perfectly ripe and accompanied by honey, orange foam and cocoa, is a superb finish." - Michelin Inspector

"Named for the bright-red paste made from numerous spices that’s used as a rub in southern Mexico (the intense color comes from the achiote seed), Axiote abides by a simple rule: It uses only Mexican ingredients in the dishes it prepares according to cutting-edge culinary technology. That rule translates into a gourmet experience like few others. Unique options such as octopus dressed in Mesoamerican huitlacoche (corn smut) and recado negro (a smoky-spicy black sauce) make up the small menu and daily specials, alongside a host of chefs’ scrumptious inventions. The restaurant’s simple interior, which combines contemporary and rustic style, appropriately takes a backseat to the incredible cuisine."

"Another obligatory stop on a culinary tour down the Riviera Maya, Axiote is run by Xavier Pérez Stone, who proudly serves Mexican cuisine that is at once local and national, fresh and sustainable. His restaurant in Playa del Carmen has been a valuable alternative to the commercial options that dominate the area, with dishes such as duck tacos with chile paste; smoked marlin served chilled with pumpkin seed and burnt habanero salsa; or Veracruzan rice with shrimp from Campeche. The bar stocks some of the best tequila and mezcal in town, as well as wines from across Mexico. [$$]" - Wendy Pérez