Encanta for Chuck’s Birthday Dinner

Celebrating a 65th birthday is a milestone! 

With nearly a dozen culinary options at Hotel Xcaret Arte, Chuck chose dinner at Encanta for his birthday dinner.

While Chuck enjoys excellent food, tasting menus typically aren’t his thing; dinners can be long, fussy can be fussy, and tiny portions can leave you hungry. Not to mention that while Chuck is a much better eater than he was twenty years ago, he still has some limitations.

But, he was determined to try new things, not only on this trip but in general.

 

What To Expect At Encanta

Encanta is a restaurant with a menu designed by Chef Paco Mendez. Chef Mendez’s Michelin Star restaurant in Barcelona COME showcases Mexican cuisine, as does Encanta. 

 

 

Encanta’s vibe is music, as it is located in Casa de la Música. We loved the decor, which included vintage record players, radios, vinyl, and musical instruments.

 

 

We requested a 7:30 PM seating on the night of Chuck’s birthday when we communicated with the resort before our arrival. Reservations are required for Encanta, so it’s best to do this in advance if possible.

Dinner is a nine-course tasting menu with some wine pairings. 

Dress for men is long pants, a collared shirt or polo, and closed-toe shoes. We had to plan for this as we’ve only worn long pants and closed-toe shoes once in the year since we arrived in Mexico.

 

A Spectacular Dinner

The nine-course tasting menu at Encanta is divided into five areas: The Welcome, The Sea, Tacos, A Charming End, and The Desserts!

And, we have to say, the service we received was OUTSTANDING! Dinner was paced nicely, and the server was helpful and informative, explaining dishes without being overbearing.

 

The Welcome

Hot and Cold Mango Margarita 

Dinner began with a beautiful hot and cold Mango Margarita. The chilled Mango base was fruity and well-balanced. The warm foam on top was unique and complemented the drink, and the Tajin rim added tartness while the Chamoya brought sweetness. 

It hit on Mexico’s flavors and was an unexpected start to the meal.

 

 

Buenuelos of Avocado with Tomato

Buenuelos are often considered a sweet, fried treat with Cinnamon Sugar. However, this tasty course was made with Corn Batter and garnished with Avocado and Tomato Jam. 

It was crispy and delicious, and we loved the presentation.

 

 

Caesar Pizza

Most people forget that Caesar Salad was invented in Tijuana, Mexico, in the 1920s. The restaurant owner may have been Italian, but the dish is pure Mexican. 

This fun dish was done on a thin, crispy pasta sheet topped with finely shredded cheese and all the fixings of a traditional Caesar salad.

 

 

Tostada with Tuna and Soy

The next course was a Tostada topped with fresh Tuna, avocado, and a Soy aspic disc. 

For the record, Chuck does not eat raw seafood. However, since his commitment for this trip was to try new things – he dove in and ate it all. It was delicious; the first was fresh, and the accompanying sauces were beautiful. The aspic was a throwback to Mark’s early days as a chef, and the texture was odd.

 

 

Pork Torta with Cheese

Pork Tortas with Cheese is a weekly lunch here in Merida. But this was a fun spin on the classic. The bite-sized portion was very neat and precise. The Roll, Pork, and Cheese were all in the right proportion for the tiny bite. Now, if we had only taken a clear photo! LOL

 

 

Beef Cheek with Salsa Aguacate and Salsa Mole de Olla

This tiny Taco was next. A soft but supple Taco topped with braised Beef Cheeks in a rich Mole with a touch of Avocado. It was rich and simple at the same time, absolutely delicious.

 

 

Pork Belly Pibil

Chef Mendez took a Yucatan staple for his next course at Encanta and added a little twist. The classic Cochinita Pibil is a whole pig marinated in Achiote and Sour Orange and cooked underground wrapped in a Banana Leaf.

This version uses just the Pork Belly. It was soft, moist, and delicious. In addition to the traditional Pickled Red Onions, the chef added Pickled Radishes, Cauliflower, and fresh herbs. The Black Beans got a little Finishing Oil and were served with Charred Chili Salsa. The Tortillas were perfect. 

This should be called Cochinita 2.0!

 

 

DESSERTS!

Ya, plural. And they were incredible!

Coconut Ice Cream with Pine Nuts and Fermented Pineapple

The Coconut shell was filled with a soft, smooth, ever so slightly sweetened Coconut Gelee. It reminded both of us of the Young Coconut pieces we found in the bottom of our Coconut Cream in the floating market in Thailand.

The next layer was fermented Pineapple, a traditional beverage from central Mexico. But it was frozen and shaved little a Sorbet. It was also dotted with Pine Nuts.

Finally, on top was an incredible Coconut Ice Cream.

 

 

Chocolate and Almond Ice Creams with a Coconut Reduction

A disc of deep, rich Mexican Chocolate Ice Cream next to creamy Almond Ice Cream with a reduction of Coconut. Think Almond Joy on steroids!

 

 

Passion Fruit Marshmallow Worm

Yes, we ate WORMS! 

This next dessert was entertaining and playful. Homemade Passion Fruit Marshmallow was piped in the shape of a worm, actually more like a caterpillar. It was dusted with Cocoa and had two Black Sesame Seeds as eyes.

It was served on an Aloe plant with a side of Tequila.

 

 

Chocolate Maraca 

Last but certainly not least. A musical-themed restaurant needs a musical-themed dessert.

This Chocolate Maraca was filled with Toasted Sesame Seeds and rested on a Vanilla Foam. When you shake it, you can hear the seeds rattle!

 

 

Have a Little Wine

Neither of us is a Wine expert. While Mark enjoys both white and red, Chuck only drinks white wine.

These are two of the wines we were offered during dinner. Truthfully, there may have been a third, but we had plenty.

They may rotate wines that pair with the menu, as the website currently posts different wines.

 

 

Final Thoughts 

While we enjoyed all of the restaurants at Hotel Xcaret Arte, this was the perfect choice for Chuck’s birthday.

The atmosphere, service, and food were all stellar. We’d have to give it a 5 out of 5! We highly recommend trying Encanta when you go to Hotel Xcaret Arte.

As a side note, while they knew it was Chuck’s birthday, at our request, they did not make a big fuss with sparklers, as we saw at a few other tables.

And we promise to share more about the other dining options in a future blog because the restaurants are excellent!