![]() The region’s cuisine is inseparable from Yucatecan ingredients such as bitter orange, chaya leaves, and annatto. Playa’s dizzying expansion over the past five years has not only brought in innumerable fast-food franchises, but also sparked a timely reappraisal of local ingredients, and the doors have opened to various new restaurants seeking inspiration from local flavours. Places offering local dishes were downgraded to folkloric tourist traps, simple seafood joints or half-hidden premises along the streets branching off Playa’s Fifth Avenue, the city’s only pedestrian walkway. More than fifteen years ago it was the Italians and emigrants from Buenos Aires who blazed the trail, opening up small restaurants as extensions to their home cities. ![]() New settlers have historically been of foreign origin, with an influx of arrivals from Europe, Canada and Argentina. The Riviera Maya’s rapid development can be felt in cities such as Playa del Carmen, where urban sprawl and business growth has effaced the idyllic fishing villages of just 15 years ago, turning “Playa” into the epicentre of the Riviera Maya. A place for long days on the beach soaking in the sun and nights strolling endless avenues of exotic, local cuisine. The 80-mile stretch between Puerto Morelos and Punta Allen in the state of Quintana Roo, on the eastern side of the Yucatan peninsula in Mexico, form the corridor marketed as the Riviera Maya: a coastal strip with fine white sand bathed in every possible shade of water-colour turquoise from the Caribbean Sea.
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