The St. Regis Kanai Resort, Riviera Maya

“My favourite meal was at Toro by Chef Richard Sandoval, which included Baja oysters, a tuna ceviche to die for, Kampachi tiradito, tuna chicharron (the name is not totally accurate but it was quite good) and a Peruvian chicken dish with a special spice blend. The dessert was a corn cake made using the chef’s grandmother’s recipe, it was garnished with a hibiscus gel and caramelized popcorn.”