From Tulum’s Heart to Your plate

Deep in Tulum’s jungle, where ancient Mayan heritage meets contemporary Mexican cuisine, writer and photographer Priscilla Adegoke uncovers a dining experience unlike any other. This is the story of UNEM—a private culinary collective born from wanderlust, where hospitality veterans transformed their love for Tulum into a mission rooted in cultural translation. Seen through the lens of someone who understands that the most meaningful meals don’t just satisfy hunger…they tell a story.

The Birth of UNEM

UNEM has earned their way to the top of our food recommendations in Tulum but to understand why, you need to understand how they came to be. UNEM emerged from a chance escape to Tulum, where two hospitality veterans found themselves captivated by the region’s untamed beauty and creative pulse. What began as a retreat from their decades in luxury food and beverage became something far more transformative: a love affair with a place that demanded they stay.

The duo assembled a collective of kindred spirits: chefs, mixologists, and creatives who understood their vision, creating what feels less like a restaurant and more like a family mission. Their menu doesn’t just serve food, it serves memory, each meticulously crafted dish designed to transport diners to that first moment when Tulum won their hearts.

Dining with Intention: Meeting Chef Machaki

Chef Machaki was our curator for the evening. Poised with confidence and an unforgettable aura, I knew this experience would be one of note. While my friends did final makeup touches, I watched him set up, curious about the cultural nuances that might emerge. Honestly, I regret nothing about that decision.

Design, Décor, and Dialogue

Chef Machaki and I bonded over his décor philosophy, with no two dining experiences staged the same. As a fellow perfectionist, I was here for every detail. Crystal clusters with black wax dripping down, greenery and florals (I’m no botanist, so won’t embarrass myself naming them), intertwined brown and red table runners, bark, candles that matched the décor. It was a surreal nod to the four elements. Being practically outdoors, we agreed this coincidental staging was perfect.

In the time it took for lashes to be applied and that familiar hiss of setting spray to resound across our villa, the conversation had moved over to music – more specifically Japanese, where Chef Machaki gets a lot of his influence and inspiration from. Japanese martial arts are related to two things, strike and attack. He applies this to his cooking style.

Given how appropriate it seemed to the flow of our conversation, I quickly searched ‘Japanese garden’ on Spotify and started playing the first things that came up. Though the lack of context when my friends arrived didn’t help my case and the aux was swiftly taken from me and given to more trusted hands. Our once Japanese garden was now exchanged for Mariachi, Samba and some Latin funk. The conversation was so stimulating it felt like we’d added our own element, fresh air, to Chef’s four-element theme. Much like me, he prefers the in-person community feel over anything digital.

From Family Roots to Fine Dining

Chef Machaki’s culinary lineage runs deep. His grandmother’s bakery, his father’s restaurant, formal gastronomy studies, and childhood spent learning to cook have all shaped his profound respect for ingredients. This heritage manifests in dishes that leave you fundamentally changed, questioning everything you thought you knew about food in the most wonderful way.

Beyond technique and flavour, Chef Machaki opened our eyes to the broader food system, sharing insights about seed modification and its ripple effects on our ecosystems. It was a gentle reminder about the value seeds bring and the importance of their preservation. This is definitely a topic I’m deeply invested in but will save for another day. His passion for these deeper conversations made the evening feel less like dinner and more like those 2 am conversations with friends that inevitably end with someone saying “we should totally start a podcast together”.

A Mexican Menu That Speaks Volumes

Surrendering to the experience, we opted for the Mexican menu as an ode to what we consider true culinary travel. What a great choice that was. Our meal was served platter-style, spread between the elements. As someone who sees the world through a lens, I was immediately drawn to how the appetisers and mains served together created these stunning compositions of bright colours across everyone’s plates.

The ancestral guacamole was deliberately rustic—lime’s acidity cutting through generous avocado chunks while tomatoes provided a cool umami undertone. But it was the slow-cooked birria that truly stole the evening. Tender, deeply flavoured meat nestled within blue corn tortillas, crowned with molten cheese and accompanied by a rich consommé for dipping. Each bite delivered concentrated complexity, capturing authentic Mexican cuisine in its purest form.

From Ingredients to Identity: What Makes This Meal Matter

When asked to describe his cooking in a single word, Chef Machaki chose “Intrepid.” His approach ventures into culinary territory that intimidates other chefs, a fearless exploration most wouldn’t dare attempt. What we experienced was his more measured side, though UNEM’s bespoke offerings clearly provide the canvas for those bold enough to venture into uncharted waters.

From the staging of the table through to the decorative plating, Chef Machaki transformed simple ingredients into memorable experiences that linger long after the last bite. There’s a clear connection between the passion that originally brought UNEM’s founders to Tulum and what they create now —sharing not just flavours but the profound sense of belonging they discovered in this corner of the Yucatán.

What made this evening special was that Chef Machaki shared parts of his background and culinary influences with us, which allowed us to understand more about his food. Food is a language, a marriage of ingredients and flavours. From the way he spoke about his ingredients, I could see he left all his heart on the plate. There was transformative precision to what he put together.

The Evening’s Sweet Crescendo

As the evening progressed, our Jungle Villa evolved beyond a mere backdrop, becoming part of the experience itself. The semi-exposed outdoor kitchen could not have been more appropriate for a meal whose influence engulfed us. I’d give anything to be back in that dimly lit space, sounds of jungle birds harmonising with our conversation and rich laughter, where time stood completely still.

The night concluded with prosecco and crispy churros dusted with cinnamon sugar and a generous coating of artisanal chocolate sauce. What a way to complete the evening.

Chef Machaki’s ambition extends beyond creating memorable meals. He wants to nourish people in the truest sense, prioritising nutrition as much as flavour. This philosophy aligns seamlessly with UNEM’s deeper mission, where feeding the body and soul becomes indistinguishable.

Booking Your UNEM Experience

Dining at UNEM offers remarkable flexibility, with options spanning everything from intimate evening experiences to casual daytime fare across multiple cuisines. For those seeking something entirely bespoke, their culinary consultants can craft completely personalised menus tailored to your preferences. With infinitely customizable menus and services, the possibilities truly know no bounds. To make a reservation, visit https://unemchef.com/private-chef, or browse our Mexican Dinner Menu (1500MXN pp), complete with optional lobster tail and tomahawk add-ons.

Writer and Travel Content Specialist

A London-based luxury travel specialist, Priscilla Adegoke blends sophisticated writing with evocative photography to document the finest hotels, dining establishments, and exclusive experiences. Her signature approach pairs engaging short-form videos with carefully composed photography that captures the essence of travel.

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