Chef Xavier Pérez Stone 

More than an ingredient, it is the peninsular road, the backbone of the Mayan gastronomy that by force of becoming a message is a base of complex and delicate stews.

Red color.

It is pure sophistication that in each seed reveals origin and destiny.

And it is also Mexican Cuisine, of a purity sometimes incomprehensible but always endearing.

Of flavors that remember the contrasts of the humid forest and the turquoise sea. Axiote is opportunity, a seed that over time flowers, is reborn ...

Then it is space ... for respect for the ingredient, for reflective creativity, for culinary freedom in contemporary splendor.

A meeting space between the Mayab and mainland Mexico; A different way of being understood as Mexican in dishes that push to reveal national essence.