Riviera Maya’s Dinner In Pink: A Culinary Extravaganza!

For the past five years, the Dinner In Pink event was held exclusively in Mexico City. However, in 2024, the event expanded to the Riviera Maya, hosting a second dinner to support the fight against breast cancer. The first dinner was held at the Live Aqua hotel in Mexico City, raising 723,000 pesos for the Alma Foundation. The second took place at the Teodoro restaurant in the Impression Moxché by Secrets hotel, in Playa del Carmen. The host chefs, Aidé Cabrera and Sara Guadarrama, were joined by culinary legend Carmen “Titita” Ramírez, pastry chef Mari Tere Ramírez, and rising chef Carolina Macedo.

Here's a visual recap of the Dinner In Pink Riviera Maya!

The event kicked off with an original mezcal shot, which was a hit among the guests. This icebreaker was crafted by Aidé Cabrera, the host chef of the first Riviera Maya edition.

Sara Guadarrama, the newly appointed sous chef at the Secrets Moxché and Impression Moxché hotels in the Riviera Maya, made her debut at the Dinner In Pink. She, along with other talented women, wowed the guests with her culinary skills and inspired them with her strength and solidarity.

The first course was a kampachi tiradito presented by Chef Sara Guadarrama. The combination of the fish's softness, the creaminess of avocado, and a hibiscus mayonnaise was a delight. The dish also included purple corn, morita chilli powder, and coriander sprouts.

Aidé Cabrera, another talented chef at Impression Moxché, prepared the second course under the guidance of chef Orlando Trejo and executive chef Alexis Valera of Teodoro restaurant. She chose snook and chione clam from Ensenada, Baja California.

The second course, Snook Rosé, was beautifully presented with pink tonnato, clam beurre blanc, and fresh celeriac pickle. It was paired with a Raymond Chardonnay wine from Napa Valley in the United States.

The star dish of the evening was "Titita's" Pipián. This third course consisted of a juicy and tender short rib, accompanied by a local pumpkin tamal and Cotija cheese foam. It was served with a glass of Asis Merlot-Shiraz wine from Encinillas, Chihuahua.

Rising chef Caro Macedo prepared a pre-dessert called "Citrus Pink," which was a combination of watermelon granita, hibiscus geleé, yuzu, and rose powder.

The final course was a three-cocoa pot by Chef Mari Tere Ramírez, featuring a chocolate sponge cake with rose ganache, nib crumble, and pine nut ice cream. This dessert was paired with Casa Dragones Añejo.

The chefs received applause throughout the evening, a testament to their culinary prowess and the successful Dinner In Pink event in Riviera Maya.