Updated: Jul 8, 2021
I had such an amazing time in the fall with Catherwood Travels that I decided to tack on a mini-trip before our scheduled vacation so that my husband could have a similar experience. Plus, Chichen Itza is something that he has always wanted to see.
After much debate we decided to fly roundtrip into Cancun. It would have been more convenient and more fun to start in Merida, but it just wasn’t worth it to deal with having two one way tickets, or worse yet, having a two stop itinerary. Merida is not the easiest place to reach from Boston. So we flew into Cancun and were greeted upon arrival by our driver and guide.
It was around two and half to three hours to get from the Cancun airport to Hacienda Chichen. There was water, soda, and snacks in the van and we could have stopped for lunch in Valladolid, but decided to just soldier on to the hotel. The highways in the Yucatan are flat and straight, and not overly scenic, except when passing through small towns. It was a nice, relaxing drive.
We had the Merle Greene Cottage (Master Suite #25) which was clean, spacious, and comfortable. The only thing lacking was wifi, but it was kind of nice to unplug while in the room.
We went to the lobby for a celebratory margarita (or two) and to soak in the scenery. We then had a very early dinner which was absolutely delicious.
We met back up with our driver and guide after breakfast, dropped off our luggage in the van, and walked to Chichen Itza for an educational and fascinating three hour tour.
Once we had explored most of the site it was time to walk back to Hacienda Chichen, meet up with our driver and head to Cenote Xocempich.
We were greeted with a refreshing limeade and cold towels. We relaxed in the shade for a little while, munching on crudités and sipping Coronitas.
Once we acclimated it was time head to the changing room, put on our swimsuits, and cool off with a swim in Cenote Xocempich. Amazing!
We floated around on noodles, relaxing and checking out all of the features of the cenote. We spent about a half hour swimming before we headed back up to change for lunch.
This truly was one of the best meals of my entire life. Multiple course served on a simple, yet elegant table runner in crisp white dishes. Seated at a bench at a long table big enough for twenty, but just for the two of use. Cool in the shade under a tree, on a hill with a view of the grounds.
They made Cochinita pibil, a traditional Mayan pork dish the old-fashioned way, cooking it underground using buried hot coals. A woman made us fresh hot tortillas. Dessert was homemade coconut ice cream. Simply above and beyond delicious.
Sadly we had to leave for Tulum, which was another two and a half hour drive.
We met up with family and friends and spent seven nights at Villa Vidorra on Soliman Bay, just north of Tulum. It is a fully staffed beachfront villa with two chefs, a bartender, daily maid service, and a maintenance person / gardener. The villa also comes with kayaks, paddle boards, snorkel gear, and beach toys. Plus it has plenty of shady spots to relax, both at the pool and the beach.
However, once again, one of our favorite aspects was the cuisine. Felipe wowed us at every meal, from Huevos Rancheros to Chicken Mole (or in my case cheese enchiladas with mole), everything was delicious. We also loved the morning fruit platters.
Let me show you a side of the Yucatan that you have never experienced. I promise to make your next trip to Mexico special and beyond amazing. Are you ready to go?