Our Restaurant is called “Pischán” (Pixán), a word from the Mayan language that translated into English means: “Soul”, since we believe that food and all its ingredients have their own essence that makes them unique and unrepeatable.
Our menu is inspired by local and regional ingredients that our ancestors the ancient Mayans used and that have been adapted with contemporary techniques in the hands of Chef José Itzincab.
Most of the ingredients used in our kitchen are acquired in the community of Cobá and nearby towns, in congruence with the sustainability of zero kilometers. For example, Xunancab honey, corn and seeds from the milpa, chaya leaves or tortillas by hand from native families and residents of the town are common in the preparation of these.
Our dishes are accompanied by a signature mixology made from liquors, such as Corn from Nixtamal and Legitimate Xtabentún, Nanche Licquor or Hierbabuena Licquor, from the insignia houses of the Yucatan Peninsula, as well as the Craft beers from the area such as Tulum, Patito, Mundo Maya, among others.
We are within the facilities of the Hotel Aldea Coba an Escape Boutique Experience, five minutes from the Archaeological Zone of Cobá and on the road that connects Tulum with Cobá. We are open every day from 09:00 am to 06:00 pm and we serve dinners with prior reservation until 8:00 pm.
José Itzincab is raised and born in Tixcancal, Tizimin, a small Mayan town of approximately two thousand inhabitants, located east of the state of Yucatán.
Since he was a child, his admiration and taste for cooking developed thanks to his mother, who incorporated ancestral and indigenous techniques for the preparation of the food they ate at home.
Years later, the opportunity arose to start a gastronomic career in Cancun together with his brother Carlos Itzincab, developing his skills and abilities in hotel restaurants such as Palace Resorts, Hyatt, Camino Real, Bananas Beach Club, among others.
With more than 20 years of experience, he came to Cobá in order to recover his roots, incorporate the ancestral techniques inherited and merge them with the avant-garde techniques of international cuisine learned throughout his professional life and in the many courses he has taken. such as: Contemporary Mexican Cuisine with Yuri de Gortari and Edmundo Castilla, or in Universities and international schools such as Le Cordon Bleu Cancún.
His surname honors his roots and legacy since in Mayan it means “The brother of the earth.”