I love tacos. Like, love them. So when I was invited to the Grand Velas Riviera Maya resort for a weekend event called Tacology, there was no hesitation; I packed my bags and hopped on a flight to Playa del Carmen, Mexico.
After a swift 45-minute transfer from the Cancún airport, I arrived at the resort, a sprawling all-suite property spanning 206 acres of lush jungle, mangroves, and sandy beachfront. Tacology brought together acclaimed chefs from across Mexico to showcase their interpretations of the nation’s quintessential dish. The event was part of an ongoing series underscoring Velas Resorts’ commitment to culinary excellence — and I was there to get a taste.
A three-in-one-style resort
Photo: Grand Velas Riviera Maya
Grand Velas Riviera Maya is divided into three distinct “ambiances” — almost like three resorts within one. The family-friendly Ambassador ambiance is the social heart of the property, organized around a humongous pool. This is where the kids’ and teens’ clubs are located, as well as the gym and karaoke bar. It shares a stretch of beachfront with the adults-only Grand Class ambiance, where the atmosphere is geared toward romance and relaxation.
The Zen Grand ambiance, tucked into a mangrove forest, feels a world apart. Guests reach it via a quick shuttle ride, and while it also welcomes families, the tone here is tranquil and restorative, anchored by the resort’s award-winning SE Spa. Treatments aren’t included in the all-inclusive rate, but a return guest I met insisted the spa was one of the best she’d ever experienced, thanks to its signature Water Ceremony, which Grand Velas describes as a “restorative hydrotherapy journey ritual.”
My friend and I stayed in the Grand Class ambiance. Our spacious suite featured a plush king-sized bed, a fold-out couch, and a jacuzzi tub for two, but the star of the show was the expansive terrace with a private dipping pool and a view of the ocean.
A generously sized walk-in closet offered ample space, plenty of hangers and drawers, and slippers so comfortable my friend forgot her real shoes more than once. The shower pressure was blissful, and luxurious mandarin- and clary-sage-scented Molton Brown bath products were ample. Amenities extended to bug spray, toilet spray, and enough towels to dry a small army. A chic tote bag by the Mexican brand Cala quickly became a poolside staple.
A resort experience with a culinary emphasis
Photos: Grand Velas Riviera Maya
Over the course of our three-night getaway, we settled into an easy rhythm. Each morning, we’d throw open the curtains to watch the sunrise over the ocean from our terrace, waves crashing below. Occasionally, an iguana or coati — an endearing little creature that looks like a cross between a raccoon and a monkey — would scamper past. Although the breakfast buffet was extensive, we opted for the indulgence of in-room dining or à la carte service at Bistro, starting the day with fresh-pressed juices: a verdant jugo verde for me and the cheekily named “vampire juice” for my friend, its crimson color courtesy of fresh beets. Bistro is a laidback French-leaning restaurant with a view of the infinity pool in the Grand Class ambiance.
Midday was reserved for lounging at the adults-only pool, cooling off in its sparkling blue waters, or sipping margaritas at the swim-up bar. One afternoon, we took a tortilla- and salsa-making workshop with Chef Jorge Córcega from Ruta de la Milpa in Mexico City, whose warmth and humor boosted our confidence.
Afterward, we wandered over to the Ambassador ambiance to browse the well-curated (if pricey) boutique. We stumbled upon the Amat bar/coffee shop, where the barista graciously prepared carajillos (a coffee cocktail traditionally made with rum) at our request. We also visited the Zen ambiance, but the award-winning spa was sadly closed for maintenance during our stay. Scheduled to reopen in October, the facility will debut a new children’s spa.
Sky Bar, located in the Grand Class ambiance, was another highlight, thanks to bartender Eder, whose easy conversation and evident passion for mixology elevated every cocktail. My favorite was the Naked and Famous, a beautifully balanced drink featuring mezcal, Aperol, and green Chartreuse.
The jewel in the resort’s culinary crown is Cocina de Autor, also in the Grand Class ambiance, which is the only Michelin-starred restaurant located at an all-inclusive resort. Each of the eight courses arrived as edible art, with live jazz music adding a layer of sophistication. Just days after our visit, the restaurant’s Michelin star was renewed for another year.
Special touches and special events
Photo: Grand Velas Riviera Maya
Throughout my stay, the service at Grand Velas Riviera Maya was attentive — sometimes overly so. Drinks were refilled the instant they were finished, and front desk staff sprang to their feet whenever a guest passed. We even took alternate routes to spare them the effort, and other guests admitted to doing the same. Each floor has a centrally located concierge desk; our concierge, Jorge, personally escorted us to our suite, walked us through everything that was included in our stay, and offered to make reservations.
As an all-inclusive property, Grand Velas offers adult guests the freedom to ambiance-hop between all eight restaurants and six bars, with most venues also welcoming younger travelers. Jorge offered daily activity suggestions via text. We almost joined a bracelet-making class before realizing it was meant for teens.
Thoughtful touches continued in our suite: check-in treats included macarons and a bottle of the resort’s namesake mezcal, Olvídame Si Puedes (Spanish for “Forget me if you can”). Turndown service featured small gifts — oblea wafers (traditional Mexican snacks), a branded tote, and, on our final night, a handmade snail alebrije (folk art sculpture), which was an immediate hit with my two-year-old when I returned home.
Evenings were for stuffing our faces with tacos. Grand Velas Chefs Mikel Alonso and Nahúm Velasco presided over the weekend’s Tacology events, which seemed to be as much a reunion for the talented chefs as a showcase for guests. Chefs Karina Mejía and Israel Montero of Siembra Taquería in Mexico City delivered my favorite bite of the weekend: a pastor-style zarandeado (grilled fish) taco served with a wedge of lime. And the esquites (street corn salad) and papas (crispy potatoes) from Tacos Atarantados, also from Mexico City, were divine.
While the theme for next year’s event is yet to be decided, if it’s half as delicious as this year’s, I hope I’m on the invite list.
