Rosewood Mayakoba, the award-winning resort nestled in the lush enclave of the Riviera Maya, is honoring the rich culinary heritage of Mexico with the launch of its new Taco Academy Series. Helmed by the resort’s Chef Juan Pablo Loza in partnership with a series of acclaimed guest chefs, Rosewood Mayakoba invites travelers to learn how to create one of Mexico’s greatest exports during a three-day immersive course that teaches participants about the unique traditions, ingredients and approach to making authentic tacos.

“Today, tacos are found all across the globe, not just in Mexico. We created the Taco Academy to bring guests back to the authentic roots of this distinctive culinary dish, giving them a hands-on way to learn and have fun at the same time,” said Juan Pablo Loza, Director of Culinary Operations at Rosewood Mayakoba. “This year, we are thrilled to partner with remarkable Chefs that I greatly admire so that our guests can learn from the masters just what makes a taco truly incredible.”

As part of the Taco Academy Series, guests will participate in three, half-day training sessions, where they will learn the secrets to making authentic tacos – from fresh and cooked salsas to quick bites and slow roasted barbacoa and carnitas. The series will feature different cooking techniques, including how to make tortillas from scratch, as well as a tour of Rosewood Mayakoba’s gardens to pick fresh ingredients for cooking. The immersive course will end with a graduation fiesta featuring a variety of taco creations, live music, and a margarita toast.

The inaugural Taco Academy Series will be held from April 19-21, 2018 by Chef Loza together with celebrated Los Angeles-based Chef Ray Garcia of Broken Spanish and BS Taqueria. As a native Angeleno, Ray Garcia draws his culinary inspiration from the city’s rich culture, Southern California’s produce, and his classic training. At his restaurants, he incorporates all of these things cooking bright, bold, and ingredient-driven food that expresses a Mexican-American narrative. For this, he has received national recognition in a city that has finally drawn critical focus and praise on an international level. Most notably, he was recognized by Esquire magazine as Chef of the Year. He also has been consistently recognized for philosophies on environmental stewardship, and commitment to responsible farming and food production, honored with StarChefs “Rising Star” Award for Sustainability in 2010. In 2014, Ray took home the title of “King of Porc” at Cochon 555, an event celebrating the heritage breed pig.

The second installment of the Taco Academy will be held over Memorial Day Weekend from May 25-27, 2018, where Chef Loza will be joined by James Beard Award-winning Chef Rick Bayless of Chicago’s Frontera Grill, Toplobampo, Leña Brava and the adjacent Cervecería Cruz Blanca, among others. Chef Bayless is most well-known for winning Bravo’s Top Chef Masters with his authentic Mexican cuisine, as well as his highly-rated Public Television series, Mexico—One Plate at a Time. He has also published nine cookbooks, one of which won the Julia Child IACP cookbook of the year award and another that won the James Beard Best International Cookbook of the Year award.

The third installment will be helmed by James Beard Award-winning Chef Jose Garces over Labor Day Weekend from August 31 – September 2, 2018. A renowned Latin-American chef, Jose Garces translates his rich cultural traditions and culinary vision into personal dining experiences through Garces, the eponymous Philadelphia-based hospitality group. Garces operates over a dozen restaurants, including Amada, Distrito, Tinto, Village Whiskey, Garces Trading Company, JG Domestic, Volvér, The Olde Bar, Buena Onda, 24 Wood Fired Fare, Olón, Okatshe, and Ortzi. In addition, Chef Garces also operates Garces Events, a full-service catering and event division; the Garces Foundation, a philanthropic organization dedicated to Philadelphia’s underserved immigrant community; and Luna Farm, a 40-acre farm in Bucks County, PA. He has also published two cookbooks, Latin Evolution and The Latin Road Home.

To close out the year, the fourth and final Taco Academy collaboration will be held from November 16-18 with Chef Enrique Olvera. Often dubbed the world’s best-known Mexican chef, Chef Olvera is the owner of Mexico City’s Pujol, a revered establishment where he uses avant-garde techniques to give traditional Mexican gastronomy a modern twist. In addition to opening a variety of other outposts in Mexico under Grupo Enrique Olvera, including three Eno gourmet coffee shops in Mexico City, Maiz de Mar in Playa de Carmen, Moxi at Hotel Matilda in San Miguel de Allende, and Manta at The Cape, a Thompson Hotel in Cabo San Lucas, Chef Olvera also oversees the award-winning restaurant Cosme in New York City—his first restaurant outside of Mexico—along with the more accessible Alta in Manhattan, with plans to open a second Cosme location later this year in Los Angeles.

All Rosewood Mayakoba guests during these times can taste the Guest Chef’s taco creations, which will be offered as menu specials at the resort’s Casa del Lago restaurant. To book, or for more information on the Taco Academy Series, contact Rosewood Mayakoba at 984-875-8000 or email or click HERE