Amid the greenery-laden beauty of the Chablé Yucatán resort and housed inside a 19th-century hacienda that once produced agave fiber, humble origins have been transformed into an oasis of luxury. Executive Chef Luis Ronzón brings a global perspective to traditional Mayan flavors and techniques, in particular “al pib,” an ancient method of cooking inside an earthen roasting pit, which lends a subtle smoky aroma to the likes of crisped pork cheek and earthy sweet potato glazed with citrus and chile. Ingredients are sourced locally, including from the resort’s own ka'anche, or Mayan garden. Charmingly hospitable service begins from the second one steps foot on the property, and any remaining stress can be eased by their vast tequila collection, in excess of 3,400 bottles.