Chablé Maroma Elevates Culinary Tourism with Vino y Sabores Dinners
The Vino y Sabores dinner series at Chablé Maroma reached its 20th edition, partnering with Casa Madero winery to showcase Mexican culinary arts.
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Chablé Maroma recently hosted the 20th edition of its Vino y Sabores Dinner Series, partnering with Casa Madero winery to showcase historic Mexican culinary arts.
The Local Trend Revealed
Gastronomic exchange and collaborative vineyard-to-table dining events are transforming luxury travel portfolios along the Caribbean coast. BU'UL, the signature restaurant at the Chablé Maroma luxury resort in Mexico's Riviera Maya, recently hosted the 20th edition of its Vino y Sabores Dinner Series.
The program, launched in 2024, brings together visiting chefs, sommeliers, and winemakers. The milestone 20th experience featured Casa Madero, founded in 1597 in Valle de Parras, Coahuila—celebrated as the oldest winery in the Americas—to create a multi-course menu showcasing native ingredients and historic Mexican labels.
Pairing Menus & Guest Chef Schedules
Integrating viticulture and local gastronomy requires aligning structural wine profiles with regional Mexican elements. The following tables outline the recent pairing menu and the upcoming 2026 Vino y Sabores schedule.
| Menu Course Plate | Core Mexican Ingredients | Paired Casa Madero Wine Label | Sommelier / Chef Pairing Target |
|---|---|---|---|
| Scallop Appetizer | Celeriac & xoconostle | Gran Reserva Chardonnay | Returned emblematic white balance |
| Salmon Trout | Tomatillo & tiger's milk | V Rosado Shiraz 2025 | Sharp acidity and seafood notes |
| Suckling Pig | Recado negro paste | Magnum Gran Reserva Shiraz 2016 | Rich pork with deep aged red oak |
| Gourmet Dessert | Semillon grape reduction | Cosecha Tardía & Brandy Madero | Complex honeyed sweet finish |
Chablé Maroma 20th Vino y Sabores pairing menu.
| Event Schedule Month | Guest Chefs & Culinary Stars | Represented Establishments | Viticultural / Wine Lead |
|---|---|---|---|
| August 2026 | Alejandra Navarro & Shary Romo | Botánico (CDMX) & Propio (CDMX) | Andrea Hernández (Rubra, Nayarit) |
| Autumn 2026 | Javier & Lauren Plascencia | Baja California gastronomy | Lauren Plascencia (Michelin Sommelier) |
| Late 2026 | Hugo Guajardo & Jaime Rodríguez | Vernáculo (Monterrey) & Celele (Colombia) | Sommelier Michael Gonzalez (BU'UL) |
Remaining 2026 calendar schedule for Vino y Sabores collaborations.
Cultural & Environmental Value
For the visitor, the real impact is that collaborative dining events preserve culinary heritage by integrating regional ingredients into fine-dining structures. Led by chef Jorge Vallejo and executive chef Carlos Navarrete, the BU'UL kitchen sources ingredients directly from local agricultural networks, which supports indigenous Mayan farming communities.
This program encourages the conservation of traditional culinary methods, such as utilizing recado negro and xoconostle, introducing international gourmands to Mexico's deep viticultural history.
Visitor Insider Tips
To enjoy Riviera Maya's premier culinary experiences and navigate the Vino y Sabores dinners comfortably, follow these local insights:
- Booking Reservations: Because seating is strictly limited to maintain an intimate atmosphere, secure your table via OpenTable or through BU'UL's official channels at least 4 to 6 weeks in advance.
- Wine Program Recognition: Make time to consult sommelier Michael Gonzalez. BU'UL holds the "Best Medium-Sized Wine List in South & Central America" from The World of Fine Wine (2025 and 2026) and Two Cups from Wine Spectator.
- Understanding Dress Codes: The restaurant maintains a resort-elegant dress code. Lightweight linen clothing and smart footwear are recommended.
- International Spotlights: Keep an eye on late-season schedules. The inclusion of chef Jaime Rodríguez from Celele in Colombia introduces South American fusion concepts to the Riviera Maya coast.
Tourism Outlook
The expansion of high-end gastronomic programs like Vino y Sabores allows the Riviera Maya to diversify its tourism sector beyond sun-and-sand resorts. By positioning BU'UL as a hub for international culinary exchange, Chablé Maroma establishes a benchmark for luxury hospitality in Quintana Roo.
This long-term focus on heritage and fine dining ensures that Mexico remains a leading destination for cultural travelers, driving growth across regional agricultural and viticultural economies.
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Disclaimer
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