Chef Ignacio’s Jungle Drive: Tulum’s New Gastronomic Adventure

TULUM — Chef Ignacio Andrade, the executive chef of the Hotel Kanan and the creative lead for the restaurant Karma, has presented an immersive culinary experience called "Jungle Drive," a monthly event that seeks to position Tulum as a benchmark for high-level gastronomic tourism. The proposal combines technique, art, sustainability, and emotion.

During a tasting event held at the Karma facilities, Andrade explained that this concept emerges from the purpose of fusing contemporary Mexican cuisine with elements of pre-Hispanic gastronomy, integrating mixology techniques, sensory theater, and music at 432 Hz frequencies to generate a multisensory environment that transcends the simple act of eating.

"Jungle Drive is an experience that we transmit through my vision of Mexican fusion cuisine. Today we presented a menu inspired by the flavors of ancient Mexico: tatemados, moles, ashes, and the totomoxtle leaf as the base of our presentation. We want to rescue roots, but also look forward with an evolutionary proposal," explained the chef.

In this edition, diners sampled preparations that included moles served on charred maguey pencas, farmed shrimp, Scottish salmon, and Mexican Wagyu beef, all under a line of sustainable fishing and local products, principles that form part of the restaurant's distinctive signature.

Andrade, originally from the port of Veracruz, highlighted that the goal is to break the stigma that Tulum only offers expensive experiences without gastronomic substance, betting instead on a cuisine with identity, technique, and environmental awareness.

"We do not feel the low season because we offer something different. The gastronomic tourism that comes to Tulum seeks authenticity, and here they find it. It is not about selling expensive dishes, but about generating experiences that connect with emotions," he stated.

The chef added that the Jungle Drive project is based on the philosophy of technical-emotional cuisine, inspired by the ideas of Ferrán Adrià and the psychological concepts of Carl Jung, to achieve a sensory connection between the food, the environment, and the diner's emotions.

Accompanied by Luis Durán, a Veracruz-born mixologist and the person responsible for the bar at Karma, Andrade emphasized that the proposal seeks to consolidate a space where culinary art, signature cocktails, and sustainability converge.

"Two 'jarochos' in Tulum, with local and Japanese products, creating a sensory bomb. That is Karma," expressed the chef with a laugh.

The event takes place every third weekend of the month at Karma, located at kilometer 7.5 on the Boca Paila road, inside the Hotel Kanan. Visitors who mention the chef will receive a special amenity as part of the experience.

Eduardo López, the director of strategic projects for the municipality, was present at the event. He stated that with this type of unique proposal, Tulum is advancing toward consolidation in gastronomic tourism.

With this initiative, Tulum continues to diversify its tourist offerings beyond sun and beach, betting on avant-garde gastronomy as a driver of cultural and economic attraction.