Born in the heart of Veracruz, vanilla is one Mexico's oldest gifts to the world. This dessert captures its floral warmth, unfolding with seasonal ingredients in textures both familiar and unexpected. For our fall/winter season we include flavors of hibiscus, raspberries, toasted almonds, shortbread and hoja santa
A celebration of cacao. This dessert shifts with the seasons, featuring single-origin chocolate, complementary fruits, spices, or herbs, and thoughtful textures. Crafted to showcase chocolate in dialogue with the present moment. Seasonal flavors include toasted cacao nibs, dark chocolate, milk chocolate, toasted nuts and citrus fruits.
A composition of extra virgin olive oil and citrus in contrasting forms: yuzu, mandarin, orange and lime, layered through fresh, frozen and creamy elements. The richness of olive oil meets the acidity of citrus, creating a dessert that is balanced, yet quietly complex
At Mayahuel, each dessert highlights a single iconic ingredient—like cacao, coffee, or vanilla—reimagined through multiple forms and textures. It's a thoughtful, interactive finale that honors tradition through technique, seasonality, and imagination.