Lobster in garlic sauce

How One of the Caribbean’s Best Chefs Is Reimagining Mexican Cuisine

By: Caribbean Journal Staff - January 4, 2016

There’s a new restaurant on the Caribbean coast of Mexico, with a twist: it’s the brainchild of a French chef, Yann Cozic.

It’s called Flor de Canela, and it’s the newest eatery at the Grand Residences Riviera Cancun, home to one of Caribbean Journal’s 50 Best Caribbean Restaurants, the Cozic-led El Faro Grill.

Flor de Canela, which means cinnamon flower, focuses on fresh seafood, with a unique take on traditional Mexican cuisine.

The menu includes dishes from grouper aguachile to a shrimp and jicama salad with agave syrup, sesame and amaranth seeds to fish a la talla, a whole grouper, snapper or hogfish marinated in talla sauce.


Above: suckling pig and charro beans

And then there is Cozic’s signature guacamole.


Above: fish a la talla


“A stay at Grand Residences isn’t complete without trying traditional Mexican cuisine,” said Grand Residences General Manager Carlo Bicaci. “In crafting the menu, we drew from the region’s classic dishes and Chef’s most popular items from cooking classes, Mexican theme nights at El Faro Grill and our exclusive Chef’s Table dining experience. We’re thrilled to offer our guests another dining option to enhance their stays with us and sample gourmet Mexican delicacies.”

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