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Dine at Etéreo

Celebrating discovery through cuisine

Embark on a Mayan journey via technique and flavor

The culinary program at Etéreo celebrates renewal throughout the journey. With menus built to connect, native ingredients are utilized to pique interest in the flavors of Mexico for both locals and visitors alike. Keeping discovery at the forefront, close relationships with our local farmers, fishermen and food suppliers enable the chefs to source and showcase the season’s best.

Executive Chef of Etéreo

  • Chef Miguel Baltazar leads the way for the innovative culinary program at Etéreo. Discovering his passion early on in life, Chef Miguel spent cherished time with his grandmother, Teserita, making fresh corn tortillas on the comal griddle and exploring the local bounty of farmer’s markets in Michoacán. Chef Miguel considers her his greatest source of inspiration and his cuisine is deeply influenced by how she translated her heart and soul into each meal she created.

    Chef Miguel trained at the Culinary Institute of Mexico and attended Lycée Hoteliere Paul Augier in France and has developed a personal flair by embracing tradition and applying indigenous techniques to produce inventive coastal, farm-to-table dishes. He consistently delivers cuisine that captures the essence of Latin, soulful flavors with an emphasis on sustainable, seasonal ingredients through close relationships with local purveyors. Chef’s distinctive approach translates seamlessly into all of Etéreo’s spirited dining venues and experiences.

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The intoxicating smell of freshly made tortillas and fire-roasted corn, being made throughout the day on the life-size wood-fired comal, welcomes diners into Itzam. Inspired by Mayan tradition but with a contemporary approach, Itzam’s menu is conscientiously focused on local products that are both sustainable and organic. Community and convivial experience are encouraged through sharing plates, enticing guests to experience an abundance of unexpected flavors.

Destination Dining Venues

Spotlighting personality, flavor, spontaneity and an adventurous spirit, Etéreo’s exploratory cuisine offers sensory renewal and is a highlight and draw in and of itself.

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October 28 - November 6, 2022

Employees Only at Etéreo

Elevate your spirit and gather with us for our second iteration of the Flavors & Spirits of Etéreo series as we welcome Employees Only from October 28th to November 6th for a collective experience in collaboration with the legendary speakeasy.
  • Friday, October 28 | Opening Night at Che Che

  • Saturday, October 29 | Dia de los Muertos at Che Che

  • October 30 & 31, November 3-5 | Employees Only at Che Che

  • Saturday, November 5 | Exclusive dinner at Itzam with the Lost Explorer, Beatriz Vázquez Gómez of Oaxaca, and Employees Only

  • Sunday, November 6 | Beach Caps at Changarro

Abuela Dinner at Itzam

Gather around the table at Itzam for a dining experience totally unique to Etéreo. Executive Chef Miguel Baltazar and the culinary team have been inspired by their abuelas (grandmothers) since they first started cooking. Allow them to take you on an epicurean journey that honors the dishes they learned to make in their abuelas' kitchens. A distinct nod to regional Mexican cuisine, this heartwarming multi-course experience is not to be missed.
  • $125++pp | Itzam

  • Available upon request, arrange with your Guia or Itinerary Designer at 855.725.5333

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