advertisement

Puerto Morelos’ most upscale restaurant was opened by chef John Gray in 2002 after leaving the Ritz-Carlton Cancún, where he was responsible for the now-iconic Club Grill. Gray, whose restaurant feels more Manhattan than Mexico, decamped in late 2013 to become executive chef for Hilton Worldwide in Panama, but he still consults on the menu. Each day’s offering depends on available local fruits and vegetables and what local fishermen have just pulled out of the sea, but the mouthwatering roasted duck breast with tequila-chipotle-honey sauce, pork loin in a Roquefort crust, and mac and cheese with shrimp and truffle oil are usually available. It’s absolutely worth the splurge, but a bargain meal for two can be had by sharing three appetizers or sides, such as crab cakes, roasted red chili cauliflower, or artichoke salad.