IXI'M: AN UNFORGETTABLE CULINARY EXPERIENCE IN CHABLÉ YUCATÁN.
Ixi’im, which means “corn” in Maya, is the flagship restaurant of Chablé Yucatán, a name that evokes the deepest essence of the land and its culinary heritage. More than just a place to taste food, it is a gastronomic sanctuary where each bite tells an ancestral story, each dish is a symphony of flavors that vibrate with the intensity of the Yucatecan peninsula.
In the heart of an imposing landscape and mystery, Chablé Yucatán stands as a destination that transcends convention. Its restaurant Ixi’im is not just a place to eat, but a portal that transports diners through textures, aromas and sensations that awaken all the senses with an almost magical intensity.
The soul of this culinary space lies in the extraordinary collaboration between Chef Vallejo and Luis Rozón, executive chef since 2016, who have woven a gastronomic narrative that embraces tradition with a bold, contemporary pulse. Rozón, recently crowned with the One Knife By the Best Chef 2024 award, has been a crucial architect in transforming Ixi’im into a global benchmark for culinary creativity.
Located in the building that was once the engine room of an old henequen hacienda, Ixi’im is an architectural masterpiece that breathes history. Its walls whisper stories of labor and transformation, while its modern spaces dance between the industrial and the sublime, creating a setting that perfectly complements the dining experience.
The achievements of this culinary team resonate globally. In 2017, Chablé Yucatán was proclaimed Best Hotel in the World, and the following year, in 2018, Ixi’im received the coveted Prix de Versailles Award for Best Restaurant in the World. Recognitions that are not mere titles, but testimonials to a relentless pursuit of excellence and innovation.
Each dish at Ixi’im is a meticulously crafted work of art, where local ingredients are transformed using cutting-edge techniques. The flavors are like brushstrokes of color on a culinary canvas: intense, vibrant, provocative. A dance of textures that begins with corn-its very name-and expands into a sensory exploration that challenges and celebrates contemporary Mexican cuisine.
The dining experience is carefully orchestrated. Operating Tuesday through Sunday, 1 pm to 11 pm, under a reservation system, Ixi’im guarantees an intimate and personalized immersion. Diners are not mere spectators, but protagonists of a culinary journey that reveals the deepest layers of Yucatecan gastronomic tradition.
Chablé Yucatán’s commitment to excellence is reflected in every detail of Ixi’im.
From the meticulous selection of ingredients to the preparation techniques that challenge the imagination, every element is designed to create unforgettable gastronomic moments. It is a dialogue between the land, tradition and innovation.
Luis Roz’ón symbolizes this philosophy. His recognition as One Knife By the Best Chef 2024 is not a point of arrival, but a testament to an ongoing journey of discovery and passion. His work has elevated not only Ixi’im but has contributed to positioning contemporary Mexican cuisine on the world stage of haute cuisine.
A visit to Ixi’im is a total immersion. It is to feel the history of Yucatán through every bite, to experience the evolution of its flavors, to understand the deep connection between the land, its inhabitants and its gastronomy. It is a journey that promises to transform not only the palate, but the very perception of what a culinary experience means.
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