Riviera Maya Edition at Kanai Celebrates Two-Year Anniversary with Culinary Extravaganza

The Riviera Maya Edition at Kanai marked its two-year anniversary on February 13, 2026, with a special culinary event featuring renowned chefs Francisco “Paco” Ruano and Jonatán Gómez Luna. The celebration took place at Ki’is, the hotel's signature restaurant, where Ruano showcased a menu that highlighted both earthy and oceanic ingredients from Mexico and the Caribbean. Notable dishes included nopal ceviche with grasshoppers, a luxurious shellfish tamale, and Gómez Luna's 72-hour short rib served with a complex mole chichilo.

New York Observer

The anniversary weekend also featured a beach barbecue and a cocktail takeover led by mixologists Paola Morales and Amer Heneidi from Mexico City’s Libreria Valladolid. The event emphasized the unique atmosphere of the Riviera Maya Edition, which is situated on a 620-acre private nature preserve, contrasting with the urban-chic aesthetic typical of other EDITION hotels.

New York Observer

For Ruano, the event was particularly meaningful as he celebrated alongside his mother and longtime friend Gómez Luna, whom he has known for 14 years. Ruano expressed the importance of friendship in his culinary endeavors, stating, “This is really special because I’ve known Jonatán for 14 years... It’s about friendship most of all.” Looking ahead, Ruano plans to host more culinary events at the Riviera Maya Edition, including an anticipated October gathering featuring chefs from Panama, the Dominican Republic, and Cartagena, aimed at creating a "Caribbean all-star kind of thing with a heavy Latin style."

New York Observer

The Riviera Maya Edition at Kanai is distinguished not only by its culinary offerings but also by its luxurious accommodations. The hotel features a 27,000-square-foot rooftop villa, the largest hotel suite in North America, alongside two additional beachfront villas designed for extended stays. These villas cater to families and groups, providing full kitchens and dining areas, making them suitable for exclusive dinners with visiting chefs.

New York Observer

Ruano emphasized the exploration of local flavors in his cooking, stating, “We try to explore the Mayan boundaries... We use every kind of citrus that we can find in the Mayan region.” The hotel aims to elevate its Lobby Bar into a world-recognized venue, with plans for monthly guest mixologist pop-ups.

New York Observer

While the anniversary celebration was well-received, some critics may question the sustainability practices of luxury hotels like the Riviera Maya Edition, particularly in ecologically sensitive areas like the Yucatán Peninsula. However, specific dissenting viewpoints were not highlighted in the sources.

New York Observer

• “This is really special because I’ve known Jonatán for 14 years and he’s a guy who’s the pioneer of fine dining here in the Riviera Maya,” — Francisco “Paco” Ruano, Chef

New York Observer

• “We try to explore the Mayan boundaries,” — Francisco “Paco” Ruano, Chef

New York Observer

The Riviera Maya Edition at Kanai continues to carve out a niche in the luxury hospitality market, combining exceptional culinary experiences with stunning natural surroundings.

New York Observer