Get ready for a gastronomic experience like no other. On March 9, Yucatán will become the epicenter of flavor with the fourth edition of Hokol Vuh 2024, an event that brings together 18 of the best chefs in the world to celebrate the richness of Mayan cuisine.
Guest chefs will embark on a journey through the Yucatan Peninsula, where they will immerse themselves in the culinary traditions of local communities. They will visit Tixcacaltuyub to learn the secrets of native corn, Celestún to discover the magic of artisanal salt, and Xcanchakán to enter the world of Melipona honey.
This year, Yucatecan chef Roberto Solís, creator of Hokol Vuh together with renowned chef René Redzepi, has brought together a cast of international chefs, including Alberto Landgraf (Brazil), Alfredo Villanueva (Mexico), Álvaro Clavijo (Colombia), Artur Martínez (Spain), David Castro Hussong (Mexico), Dominique Crenn (United States), Jorge Vallejo (Mexico), Renzo Garibaldi (Peru), Mario Castrellón (Panama), José Luis Hinostroza (Mexico), Pía León (Peru) ), Manu Buffara (Brazil), Julien Royer (Singapore), Francisco Ruano (Mexico) and many more, who together have more than 15 Michelin stars.
Hokol Vuh is not only a gastronomic event, but also a social project. The income and donations generated will go to sustainable agriculture and food security projects in Mayan communities. On March 9, Hacienda Aké will be the scene of a unique and unrepeatable dinner. The chefs, inspired by their experiences and local ingredients, will create a 9-course menu that will fuse avant-garde techniques with the ancient wisdom of Mayan cuisine. If you are a food lover and passionate about Mayan culture, Hokol Vuh is an experience that you cannot miss.
TYT Newsroom
