In a celebration of its eighth anniversary, Ixi’im, the Yucatán restaurant within Chablé Yucatán hotel, reflects on its journey towards culinary excellence. Luis Ronzón, executive chef at Ixi’im, shares his insights on what makes this gastronomic space stand out from the rest.
When asked about the significance of reaching eight years of operation, Ronzón emphasizes that numbers alone cannot express the magnitude of its achievements in terms of learning, growth, and human experience. Instead, he highlights the importance of memories and evolution in shaping the restaurant’s concept.
“Ixi’im has changed completely over the years,” says Ronzón. “However, there is a common thread that remains unchanged – our use of Yucatecan techniques, love, advocacy, and commitment to using local ingredients.” The chef points out that this essence forms the backbone of the menu, particularly in their traditional underground Mayan oven, or pib.
The guiding principles behind Ronzón’s cuisine focus on using local gastronomy as a platform for creativity. “Yucatecan cuisine has many details, visible flashes in the use of recados, and the tropical touch provided by fruits like caimito and jicama from Maxcanú,” he explains. This approach allows Ixi’im to offer a delicate balance between authentic Yucatecan dishes and modern culinary trends.
Ronzón’s vision for Yucatecan gastronomy is closely tied to the landscape, imagining local food as a connection to nature. “When I think of local ingredients, I see them through the treetops, seeing a thatched roof in the countryside,” he says. This perspective inspires his approach to cooking, focusing on using products like the hairless pig, native to the jungle.
At eight years old, Ixi’im has earned a reputation for its signature cuisine and commitment to using local ingredients. Despite evolution over time, certain dishes have remained unchanged or modified only slightly. These classics include the hairless piglet, cooked in a pib with sour orange and homemade white recado, as well as rice with venison tzic (shredded beef).
In recent years, Ixi’im has introduced new dishes, such as shrimp aguachile from Campeche and fish tiradito with jicama from Maxcanú. These creations showcase the restaurant’s focus on using fresh, locally-sourced ingredients to project maturity and well-defined flavors.
Luis Ronzón emphasizes that building a connection between the restaurant and the community has been one of its greatest achievements. “We’ve learned how to support local communities by purchasing their products,” he says. This approach not only contributes to the local economy but also makes Ixi’im more human, aware, and closer to its customers.
As the executive chef reflects on his eight years at Ixi’im, he highlights the importance of building a family and making great friends within the restaurant team, suppliers, and community. “We’ve formed strong bonds through dealing with our staff and suppliers,” he says. “It’s great to see how excited they are when they see their product transformed into a dish.”
In celebration of its eighth anniversary, Ronzón sends a message to those who have collaborated in consolidating Ixi’im’s gastronomic concept: “Thank you to our friends and frequent customers for being with us throughout all these years. Thank you to the people of Mérida who come from there to spend important moments. And thank you to our collaborators, whose lives it has had a positive impact.”
Source: Food and Travel
