Haramara chefs are the finest in Mexico - with years of experience creating delicious and nutritious meals in the finest of restaurants, born and bred in Mexico but with organic and French cuisine influence, our kitchen leadership acknowledges that good nutrition consisting of well balanced meals are an integral part of yoga, meditation and well-being. Each of the three meals served in our restaurant is mindful of the mind-body experience, and your overall health.
Our guests can enjoy each of our gourmet meals in our spacious open air palapa roofed restaurant overlooking the jungle and ocean. Each meal is tastefully prepared and served with beautiful and artistic presentations.
Most important is our specially trained wait staff. We are extremely proud of their dedication and professionalism. They are not only friendly but extremely attentive to your personal needs.
All ingredients are fresh, natural, and local. The daily menu is chosen by the chef based on the ingredients that are available that day. Meals are designed for vegetarians; however, fish or seafood can be included. Special dietary needs and requests will gladly be accommodated.
Hugo Roberto Gutiérrez Marrón
Lead Chef and Culinary Director
Chef Hugo describes his cuisine as nourishing art in which the kitchen staff focus on the individual needs of the guest while working to create nourishing and delicious food that is "fresh, local, healthy and rustic". That said, the food really is edible art. When you eat his food you can feel your body absorbing the food - almost as if it is just melting into the molecules of your system.
The fish served by our kitchen will have been caught locally, literally just before being cooked and served. Chef Hugo uses his rich experience as one of the leading chefs in Mexico along with his membership of the Academie Culinaire de France, and his spectacular kitchen team, to produce something wonderful and always unique for the day.
Consider a cooking teaching retreat with Chef Hugo or just come and enjoy the exquisite and nourishing fresh cuisine - alone, with a partner or a group.
Rosa Maria Perez Esinoza
Born in Etaztlan Jalisco, Mexico, Rosa has been cooking professionally for 27 years. Prior to joining us, Rosa spent over 20 years working in the hotel and restaurant business. But there is a lot more to her story.
Born into a family of 12 Rosa grew up watching her mother prepare all the traditional Mexican dishes from tamales and sopas to enchiladas and picante salsas. The time consuming preparation of each of these traditional recipes was passed on from mother to daughter in traditional fashion.
Rosa started work as a kitchen porter at the age of 7, observing all the workings of a professional kitchen. Her parents worked for a wealthy farmer in the pueblo and when she turned 13 her reputation in the kitchen landed her work there cooking for 9 people. While working on the farm she collected fresh eggs, milked cows and learned how to make butter and fresh cheeses. She continued to learn while cooking and baking alongside the owner who again passed on and shared the methods for preparing everything in true Mexican style. At 15 years of age, Rosa's reputation as a cook earned her another chef position in yet another home in her pueblo. She worked in both places until she was married at the age of 16.
For 10 years Rosa continued to cook, bake and practice all the dishes she had learned to prepare under the guidance of the chefs who had trained her and shared their secrets. She raised 4 boys during this time and at the age of 26 she again began to cook professionally taking the position of head chef at De Cameron Hotel in Bucerias. She held this position for 10 years, then, at age 36, Rosa accepted a position at a pizzeria where she spent 2 years and enjoyed learning the new skills required for baking and preparing breads and pizzas.
Rosa worked alongside Mariano Garces, a famous chef from Argentina here for 3 years and she was thus introduced to a healthier version of food preparation. After so many years working as a chef Rosa was open to learning and received even more training in vegan and vegetarian styles of food preparation.
Rosa loves cooking with seasonings and attributes her awareness of healthy organic style cooking to her years at Haramara. Her love of cooking and preparing your meals shows in everything she brings to the table from her years of experience to her Mexican style and flare.
Rosa has become known for her sauces and flavorings and prepares one of her most in demand picante, nutty flavored seasoning for you to take home with you as a souvenir and reminder of your dining experience here.
"Haramara is a sanctuary for the Soul." Rodney Yee
Open to the public with 24 hour advanced reservation. Enjoy delicious gourmet meals served in our spacious open air palm thatched restaurant with spectacular views that overlook the jungle and ocean. All meals are...