A Cancun Restaurant With A Different Dining Experience In The Hotel Zone
When looking for authentic regional Mexican fare in the Cancun Hotel Zone, you needn't look any further than Calenda Oaxaca. Located on the lagoon side of Boulevard Kukulcan at Kilometer 8.9 next to the Plaza La Fiesta indoor flea market and across from the Convention Center, stands one of the more unique Mexican restaurants in all of Cancun. Calenda Oaxaca features fare that is inspired by recipes and ingredients that are found throughout the Mexican State of Oaxaca, which is located in Southern Mexico, nestled between the Pacific Ocean and the Gulf of Mexico. The State features many geographical regions including low-lying coastal areas, flatlands and mountainous zones. Because it has two coasts that border on completely different bodies of water, Oaxaca has long been known for its wide range of seafood. There is also a diverse array of livestock, fruits and vegetables that are farmed in a year round fertile tropical climate. The restaurant derives its name from two words, Calenda, which is a procession of marchers that involves traditional dancing and takes place in the state’s capital city, which is also called Oaxaca.
As you approach Calenda Oaxaca, you are greeted by the sound of festive music playing from the outdoor public address system. Once inside the front door, you enter an open dining room with an extra-high ceiling, several seating areas, a stage on the far right side and a second level with balcony seating. The restaurant is decorated with handmade art that is indigenous to the area that surrounds the capital city of Oaxaca. Perhaps the most famous artwork from the area is black pottery, which is also on display, and for sale. Here is a short video that shows several beautiful examples of black pottery:
Once seated, diners experience fare that is both culturally inspired and truly memorable. One of the most representative dishes on the menu is the sampling plate with six different selections of chicken smothered in a sauce known as Mole. This type of salsa (sauce), originated in the State of Puebla, but has since grown into a national favorite dish in Mexico. Most people associate Mole with chocolate, however it can typically contain thirty or more ingredients, can taste sweet, spicy or a combination in between. Recipes are typically handed down from generation to generation and vary greatly, depending on the region where it is prepared. Mole has evolved into numerous offshoots over the years, varying from state to state, and inspired by the ingredients that is locally available in any particular area. Oaxaca State is famous for its many variations because of the amount of spices, nuts and fruits that are available throughout the State, and not available any place else.
The following is a rather gritty, yet informative video about Mole:
Specialties at Calenda Oaxaca include Tlayudas (pronounced Tlah-you-dahs), best described as Mexican version of a flat tortilla pizza, Memelitas which are little round flat cord breads (similar to sopesitos) topped with Oaxaca cheese, pork chicharron (crispy skin), rice and tomato sauce), Tasajos (flat dry strips of beef prepared to your taste) and Tacos de Cecina (Oaxacan prepared salty pork). Familiar Méxican fare includes a variety of steak cuts and an extensive seafood menu including Octopus grilled flabee with mezcal, garlic and chilis. A must try is the specialty drink from Oaxaca called Mescoline, a mixture of fruits, Mezcal, grenadine, and topped with worms in chili dust. The full bar features tequila, rum, vodka and freshly made margaritas. Oh but wait, did it mention worms in the last drink? Si Señores, it most certainly did, but don’t worry, they are quite tasty and safe for consumption. In fact, one of the favorite local Oaxacan specialties, and one that I had the pleasure of trying while at Calenda Oaxaca is known as Chapulines. The preparation at the restaurant was a little less graphic, as the grasshoppers were chopped in little pieces the size of broken pencil tips and mixed with chili powder and salt. I tasted them on their own, and I must say they were pretty good, but even better as a filler in a soft taco with homemade guacamole.
Once you have eaten at Calenda Oaxaca, you will know why the State of Oaxaca is so famous for its cuisine. Also make a visit to the on-site store for arts and handcrafts from Oaxaca State. Reservations are not required however they are recommended if you are going with a large group, 883-5788. The kitchen is open daily 2 p.m. - 11 p.m., Credit cards accepted: Visa, MasterCard and Amex.
As an extra added bonus, readers of PEOPLE'S CHOICE GUIDE CANCUN Travel Survey Guidebook receive exclusive discounts at Calenda Oaxaca. Visit the PEOPLE'S CHOICE GUIDE CANCUN website's Discounts Page to discover these and special offers available at other fine dining establishments. Learn about discounts as soon as they are added via the PEOPLE'S CHOICE GUIDE CANCUN FACEBOOK Page.
The following is a video that features Calenda Oaxaca, enjoy!
