Chaká

What to order

Chaká is the Zen Grand's open-air jungle and mangrove restaurant — casual, surrounded by jungle canopy, serving international breakfast and lunch, then pivoting to a genuine Yucatecan dinner menu of Mayan specialties. Dinner here is the best way to eat regionally distinctive food at Grand Velas: achiote, habanero, smoke, and citrus define every plate. Chef Humberto May Tamay, a Mayan chef, leads the kitchen and teaches the resort's Yucatecan cooking class.

• Tikin Xic
  The signature Yucatecan preparation — fresh fish with achiote (annatto paste), white vinegar, and sour orange cooked in banana leaf; the most traditionally Mayan plate available at Grand Velas.
• Strained Loin Tamale
  The Mayan tamale preparation — smoky, served with recado-based sauce; entirely different from any tamale available at the other resort restaurants.
• Tongue in Mole de Cenizas (Ash Mole)
  The most unusual and distinctive option on the menu — ash mole is a pre-Columbian preparation; guests who try it call it the most memorable dish at the resort.
• Empanadas and Gorditas (Yucatecan Antojitos)
  The regional snack opener — earthy masa with traditional fillings; the right way to start dinner before heavier Mayan mains.
• Crispy Corn Cake with Caramel and Tamarind
  The dessert standout — traditional corn preparation with sweet-sour finish; a natural close to a Mayan dinner.

Dinner features the Yucatecan regional menu only; breakfast and lunch are casual international. The evening menu was expanded under Chef Humberto May Tamay.