A private chef is often the best night of a villa trip: no driving, no reservations, and a long table where everyone can stay as late as they like. The question most groups ask me is what to actually order.
Here are the menus that work best for my clients, from a full Yucatecan dinner to an easy brunch the morning after. Every chef cooks differently, so treat these as starting points and tell me what your group loves.
A Yucatecan dinner
The food of the Yucatán peninsula is the most local thing you can eat here, and it is very different from what most visitors expect from Mexican food.
- Sopa de lima: A light chicken soup with Yucatán lime and crispy tortilla strips. A good first course.
- Cochinita pibil: Pork marinated in achiote and sour orange and slow-roasted, served with pickled red onion and tortillas.
- Tikin-xic: Fish marinated in achiote and sour orange, wrapped in banana leaf and grilled. A great choice for a seafood night.
- Papadzules: Tortillas rolled around egg with a pumpkin seed sauce and tomato salsa. Good for vegetarians.
- Marquesitas: Crisp rolled crepes, traditionally with Edam cheese, as a fun dessert station.
A seafood night
Fresh fish and seafood are what most groups want on a Caribbean trip. A typical seafood menu starts with ceviche and aguachile at the pool, moves to a whole grilled catch of the day or tikin-xic, and ends with something light like a citrus tart or fresh fruit. Tell the chef early about any shellfish allergy; it changes the whole menu.
Brunch the morning after
After a late night, a brunch at the villa is the kindest thing you can plan. Chilaquiles, eggs your way, fresh fruit, pastries and good coffee, with fresh juices and a michelada or mimosa for those who want one. Set it for late morning so nobody has to rush.
Kids' menus and families
For families, the easiest approach is two sittings: a simple, early dinner for the children, then a slower meal for the adults once the kids are settled. Chefs are used to this and can make pasta, grilled chicken, quesadillas and fruit without fuss.
Celebrations and a long table
For a birthday or anniversary, a tasting menu of four or five courses at a long table by the pool is hard to beat. Add a cake, flowers and candles, and a mezcal or tequila tasting to finish. If you want music or a photographer, tell me early so everything arrives on time.
How to plan it well
Send allergies and dislikes for every guest a few days ahead, along with the number of adults and children. Agree a start time and how formal you want it. Check what the villa kitchen has, and whether the chef brings serving staff or cleans up afterward. I collect all of this before your arrival so the night simply happens.
