Why This Retreat on Mexico's Riviera Maya Is One of the T+L Editor in Chief's Favorite Places to Go on Vacation

"The soirée felt like an intimate garden party for friends-yet most of the crowd had only met that evening. Long communal tables, marked by elegant place settings and cushioned benches, made for a casual stage, as the group of 50 or so gathered under the boughs of a giant ceiba tree. Fairy lights gently illuminated an open-air kitchen, a mariachi band clad in white linen kept the vibes upbeat."

"After cocktails, my party of four found our assigned seats, and soon found ourselves caught up in conversation with strangers. Indeed, experiencing new things is part of the charm of "La Ceiba," a twice-weekly, communal dining experience at Rosewood Mayakoba, along Mexico's Riviera Maya. I first stayed at this gracious resort, which consists of 129-rooms and villas, spread out among a series of meandering waterways and lush mangroves, in 2012."

"Fast-forward more than a decade, and the resort competition here is now fierce, with big-name entrants such as Auberge Collection, St. Regis, and Edition Hotels, and a revamped Belmond property. And the traveler is ever more discerning, especially when it comes to food-which is why Rosewood has created specialty dining experiences such as La Ceiba. We sampled some surprising wines, including an organic white and a vibrant chardonnay, both sourced from Baja California."

Rosewood Mayakoba is a 129-room and villa resort sited among meandering waterways and lush mangroves on Mexico's Riviera Maya. The open-air lobby features a dramatic spiral staircase, star-shaped lanterns, and sweeping jungle views, with lagoon-side suites offering privacy. La Ceiba is a twice-weekly communal dining event held beneath a giant ceiba tree with long communal tables, cushioned benches, fairy lights, an open-air kitchen, and mariachi music. The experience pairs surprising Baja California wines with executive chef Edgar Chavez's farm-to-table dishes, including delicate squash salad, rainbow chard, caramelized sunflower seeds, and pickled jicama.

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