Where Jungle Meets the Sea: Our Stay at Conrad Tulum

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There are some places that are beautiful. And then there are places like Conrad Tulum that feel like a dream you never want to wake up from.

From the moment we arrived, we were greeted with a warmth that went far beyond standard hospitality. The check-in experience set the tone: genuine smiles, refreshing welcome drinks, and the kind of attentiveness that makes you feel instantly at home.

The resort is nestled between lush jungle and the turquoise waters of the Caribbean, giving every view a postcard-worthy backdrop. Five sparkling pools invite you to alternate between  relaxation and refreshing dips, while the world-class spa and fitness center offer the perfect balance of indulgence and wellness. And with daily activities, everything from yoga to mezcal tastings, you could easily fill your days without ever leaving the property.

But one of the most remarkable aspects of Conrad Tulum is its culinary scene. With 11 restaurants to choose from, every meal feels like a new adventure. And for us, the highlight of our trip was the CuMe dinner experience at Autor.

A Michelin-Recognized Culinary Journey

Autor isn’t just a restaurant, it’s a storybook told in flavors, textures, and aromas. Proudly recommended by the Michelin Guide, Autor celebrates Mexico’s rich culinary heritage while embracing modern techniques. During the CuMe dinner, the restaurant collaborated with Chef Alejandro Villagómez of NEMI in La Paz, Baja California Sur, known for his contemporary Mexican cuisine and experience at renowned establishments like Pujol and El Celler de Can Roca.

The concept was simple yet powerful: each dish was designed to honor local ingredients, highlight authentic flavors, and tell the story of the people and places they came from.

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The Menu

• Stuffed Date | Dátil Relleno (NEMI)
  A delicate opening bite, foie gras paired with a hint of orange, creamy, rich, and perfectly balanced with citrus brightness.

• Macerated Strawberries | Fresas Maceradas (NEMI)
  Burrata, fennel, basil, pistachio, and grapefruit combined into a dish that was equal parts fresh, creamy, and aromatic.

• Pork Jowl Ceviche | Ceviche de Papada (Autor)
  Tender, flavorful pork jowl brought to life with red onion, Persian cucumber, black mayonnaise, avocado, and fresh cilantro.

• Creamy Rice | Arroz Meloso (Autor)
  A trio of Chef Villagómez’s signature rice creations—each bite layered with comfort and complexity.

• Grilled Miso Shrimp | Camarón Zarandeado en Miso (NEMI)
  Smoky, sweet, and savory, with roasted lemon and chili mayonnaise for the perfect kick.

• Roasted Totoaba | Totoaba Rostizada (Autor)
  Delicate fish paired with charred eggplant, ripe tomatoes, and a vibrant leaf pesto.

• Braised Wagyu Mishima Beef Cheek | Cachete Wagyu Mishima Braseado (NEMI)
  Melt-in-your-mouth tender with earthy celery root, a rich jus, and bitter greens for contrast.

• Damiana Flan | Flan de Damiana (NEMI)
  Light and floral, with hints of grapefruit and elderflower—a refreshing palate cleanser.

• 3 Leches (Autor)
  A Mexican classic reimagined, featuring apricot and vanilla for a sweet, comforting finale.

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Every course was a reminder of why food is more than just sustenance - it’s a story, an emotion, and a memory all rolled into one. Between the artistry of the plating, the richness of the flavors, and the passion of the chefs, this dinner became the highlight of our entire trip.