Mexican cuisine, among the best on the planet in 2025
In 2025, Mexican cuisine once again captured global attention by being recognized by Taste Atlas as one of the three best in the world, only behind Italy and Greece. This achievement is not the result of chance or a passing trend: it is the outcome of centuries of history, cultural blending, native ingredients, ancestral techniques, and endless creativity.
Taste Atlas evaluated more than 11 thousand dishes and received over 370 thousand valid reviews to build its international ranking. Mexico shone not only for its cuisine as a whole, but also for individual dishes that have left a mark. Cochinita pibil, for example, reached the number 12 spot among the best in the world. Yucatán elevated Mexico’s name with this delicacy that combines Mayan tradition, time, fire, and flavor.
Other icons were also recognized: sopa de lima, pozole, quesabirria, chilorio, and chipotle shrimp, all with ratings above 4.5 stars. The diversity of ingredients, the art of nixtamalization, and the deep respect for the land have turned Mexican cuisine into a cultural treasure that is passed down in every dish.
This global recognition fills us with pride, especially because at 10 Experiences Tour we live and share it every night with those who visit us in Cozumel. Our project was born with the intention of offering more than just dinner: we designed a journey through Mexico by way of its flavors, its sounds, and its history. Today we can say that, in every experience, we honor this cuisine that has captivated the world.
At an intimate table for twelve, we guide our diners through a multisensory ten-course journey, carefully curated by our chef, Alejandro Torres. It is not just a dinner: it is an experience that awakens emotions, memories, and wonder. As the dishes are served, aromas blend with projected landscapes, narrative voices, and intentionally chosen details, connecting visitors with each region of the country.
The experience is led by our hostess and director, Lorena Sanromán. Alongside her, our certified guides enrich the journey by sharing the cultural context and the stories that bring each recipe to life.
The cochinita pibil we serve is not simply meat marinated in achiote: it is an homage to Mayan roots and ancestral flavor. The tamal is a ritual. The tuna cured with Oaxacan coffee is a nod to innovation without losing its essence. And the desserts become hugs for the soul.
Every drink, every ingredient, and every texture is selected with intention. We offer pairings with and without alcohol, including carefully chosen Mexican wines and a wide variety of agave spirits that represent the richness of our land. We constantly hear our guests express excitement upon tasting something that reminds them of their grandmother, of a trip, or of a story they did not know and now feel is their own.
This year, a visitor told us: “This is not a dinner, it’s Mexico telling me its story in a low voice, between lights and flavors.” And perhaps, that is the greatest recognition we could receive.
We do not compete for Michelin stars or chase international awards, although we are deeply honored that national media and platforms such as Viator, TripAdvisor, OpenTable, and Gourmet de México have highlighted what we do. Our purpose is clear: to keep alive the cuisine that the world applauds today, and to present it with pride, respect, and passion.
Because Mexico is not only eaten: it is felt, it is heard, it is learned, and it is remembered.
The recognition from Taste Atlas in 2025 only confirms what we see every night in the eyes of our visitors: that Mexican cuisine has the power to move, to teach, and to transcend. That every dish is an open door to knowing the roots of our country full of colors, aromas, and legends. And that here we are, on an island in the Mexican Caribbean, doing our part to ensure that this flavor continues conquering hearts around the world.
Note: Taste Atlas is a global platform founded in 2018 by Croatian journalist Matija Babić, conceived as a living encyclopedia of flavor. Its purpose is to document, preserve, and celebrate the traditional gastronomy of each region of the world, functioning as a “Google Maps of food” for travelers, chefs, researchers, and lovers of good eating.
