Mexican cuisine that combines the diversity of Pacific cuisine, giving life to Mazo, an international gastronomic expression of good eating that reflects the best of our culinary passion.
Maxa is also a space that invites relaxation during the day, with an unparalleled concept to be enjoyed in daylight or during its sunsets, and encourages lingering at the table with a drink. Its cuisine draws from the memory of the past, but also from the Chef’s present creativity and approach.
Choir-Origin Chef, He is an active member of the Vatel Club Mexico, The Culinary Academy of France, and The Chainne Des Rostussueur. His passion for cooking was born in the home of Doña Emilia, his paternal grandmother. With over 15 years in the industry, Chef Lacho is a versatile chef who has had the opportunity to cook in Aspen, Belgium, and France. Among his notable works are Palmasola, La Rustica Sayulita, Hotel Cartesiano Puebla, Mesa de Origen in Tepoztlán Morelos, and Angus Rojo in Ciudad Juárez. Currently, he serves as a Corporate Personal Chef at Hotel la Puesta Sayulita.
Benjamín Nava Vargas
Bachelor’s Degree in Gastronomy Chef.
Graduate of the Culinary Institute of Mexico, Puebla campus.
President of the Vatel Club, Quintana Roo chapter, and member of L’Academie Culinaire de France.
International experience as a chef, working in countries such as the USA, Canada, South Korea, on a cruise sailing the Mediterranean, and 13 years in higher education teaching.
As a mezcalier, I provide consultancy services in restaurants in Cancun, Riviera Maya, Miami, and Madrid, creating unique experiences around Mexican distillates.