HA'

If you’re not staying at the Hotel Xcaret, be sure to devote extra time to arrive at this restaurant, as it involves some navigation. However, once you’ve found it, you’re in for a treat. The cuisine has a definite French bent, which is perhaps no surprise given Chef Carlos Gaytán’s training, but there is nonetheless a confident use of distinctly Mexican flavors and ingredients. This is cooking with a clear sense of identity and strong technique, and noteworthy for bold, creative flavor combinations. The mushroom beignet decorated with a frilly crisp of cauliflower in a creamy truffle and mint sauce is a standout, as is the seared filet mignon with crispy potato mille-feuille garnished with house-cured ikura. Choose the wine pairing to learn more about Mexican wines.

A Culinary Journey Through Mayan Culture

• HA' offers a multisensory dining experience that immerses guests in Mayan culture, with each dish telling a story through flavors, textures, and presentations.

Seasonal and Evolving Menu

• Chef Carlos Gaytán's 9-course tasting menu changes with the seasons, ensuring that each visit offers new and unique culinary creations.

Water-Inspired Design

• The restaurant's architecture and ambiance are inspired by the Mayan meaning of "HA'" (water), featuring a water vortex that welcomes guests, creating a serene and immersive dining environment.

Signature Ingredients

• Wagyu A5 Beef: This premium beef is known for its exceptional marbling and tenderness, sourced from Japan. At HA', it is prepared as a tartare, showcasing its rich flavor and luxurious texture, paired with avocado and homemade jocoque.
• Escamoles (Ant Eggs): A traditional Mexican delicacy, escamoles are harvested from the roots of the agave plant. They are featured in a tetela dish, combined with avocado puree and cauliflower, highlighting their unique earthy flavor and cultural significance.
• Mushroom Beignet with Truffle: This dish incorporates fresh mushrooms and is enhanced with truffle oil, creating a rich and aromatic experience. The beignet is served with a crispy cauliflower element, showcasing innovative preparation techniques.
• Pink Mole: A contemporary take on traditional mole, this sauce is made with roasted beets, pistachios, and horseradish, offering a vibrant color and a complex flavor profile that reflects the restaurant's commitment to modern Mexican cuisine.
• Demi-Glace of Port Wine: Used in the braised oxtail dish, this sauce is prepared by reducing port wine to intensify its flavors, adding depth and richness to the dish.
• Ikura (Salmon Roe): Featured in the sea bass dish, ikura adds a burst of briny flavor and a luxurious texture, enhancing the overall dining experience with its vibrant color and taste.
• Homemade Jocoque: A traditional Mexican fermented dairy product, jocoque is used in various dishes to add a tangy flavor, showcasing the restaurant's dedication to authentic Mexican ingredients and techniques.