Panama Jack Resorts, Cancun - Not Your Mama's All-Inclusive

There's a new player in town in the Cancun resort game. Panama Jack Resorts has rebranded and revamped what was once another resort destination. It is now, proudly, Panama Jack Resorts, Cancun. The property boasts more than a dozen bars, restaurants, and lounges; two swimming pools; private beach cabanas; ocean view and swim up suites; and a wealth of activities including tequila tastings with on-site sommelier, culinary and cocktail classes, beach volleyball and soccer, yoga and aquarobics, kayaking and other non-motorized water sports at a local marina not far from the resort.

The suites are bright and fresh and comfy and the staff is as on-point as they get. But what makes them really stand-out from the all-inclusive crowd is the food. That is to say, it's good. Really good. From chef delivered snacks at the pool to homemade cinnamon rolls all say long at the coffee shop to classic Mexican cuisine to high end seafood creations. Even room service is included. The biggest problem you'll have is tearing yourself away from eating to go enjoy the beach.

Here's the resort's Executive Chef Jaime Poot Cauich on all things culinary at Panama Jack Resorts, Cancun and beyond.

Daily Meal: From where did your love of all things culinary, develop?

Cauich: Inspiration comes from many places. For instance, watching my grandmother and mother prepare family meals taught me how to put love and care into all the meals that I prepare. My love for cooking was born when it transformed from the need to eat into experimenting with flavors, with different products and ingredients, and with obtaining knowledge from elaborating with them.

Daily Meal: What would you say is your overarching food philosophy?

Cauich: It does not have to be expensive, it does not have to be formal, a meal needs to be rich in flavor and take you to a good place. Food can bring back memories or create new ones. It is a form of expression, my essence in what I cook, leaving a part of my being in each dish.

Daily Meal: How would you describe the vibe at Panama Jack Cancun?

Cauich: Panama Jack Resort's vibe is all about the spirit of life, adventure, travel, and freedom. It is a place to unwind and let go.

Daily Meal: Can you tell readers a bit about the inspiration behind your menus and what you are hoping to achieve with their offerings?

Cauich: The food reflects the vibe of the hotel: trendy and interesting, whether it's our dining room offerings to our street foods to international foods that are full of flavor and fun to share. Taste is the most important ingredient but with the help of friends, these dishes presented at the table make great conversation pieces for your Instagram pages. Our menus offer diversity, they are elaborated upon, taking into account different palates and different needs, and taking all our guests on a culinary adventure.

Daily Meal: What do guests tell you they love the most about the restaurants, the menus, and the food?

Cauich: Guests like the fact that everyone can share, that the flavors are diverse, and that the concepts are unique. It is not typical in the hotel restaurant scene — it's fun! From the Mongolian restaurant to the coffee house  to enjoying an antipasti at our Italian restaurant, Viaggio, to the Mexican restaurant with its fiesta style, our restaurants are great places to celebrate throughout the day or night.

Daily Meal: What are some of your personal favorite menu items?

Cauich: Machetes at Breakfast, The Trio of Tacos in Casa De Rosa, and the Champagne Risotto in the Italian restaurant. We can't forget the cookies and cold brew coffee at the Panama Jack Coffee Co.

Daily Meal: What are some of your favorite ingredients and/or cooking styles to experiment with right now? 

Cauich: All food is fun. But at the moment, I´m playing with flavors like ginger, tamarind, hibiscus, and cardamom and making interesting flavor fillings for doughnuts.

Daily Meal: What do you think is the most important thing that people don't know about food right now?

Cauich: I don't know if they do not know this, but I think that the most important thing to remember about food is it all starts with the freshness of locally sourced products, and, secondly, to never be afraid to try something new. You have to be able to satisfy the diversity of different palates.

Daily Meal: What culinary surprises can guests at Panama Jack Cancun look forward to?

Cauich: Every restaurant has many interesting food and beverage offerings that one needs to come and experience for yourself. I don´t want to give away too much, but we have the "catch of the day" and cooking classes, to name a few.

Daily Meal: Can you speak to the bar program at Panama Jack Cancun as well?

Cauich: Aaron, our Food and Beverage Director, is putting together some great cocktail offerings in our bars and restaurants, all of which are very tasty, refreshing, and innovative. Our bartenders play with culinary themes in the drinks, infusions, and textures. The bars are a hot spot and a break from all the fun in the sun!

Daily Meal: What's it like being part of the movement towards putting real restaurants in all-inclusive hotels and doing away with the old guard of boring, low-quality food and restaurants that used to be the hallmark of all-inclusive hotels?

Cauich: We are challenging and leading the way of humdrum, boring food in hotels. Not just through the all-inclusive, but the way we dine in general. We are in constant innovation of the variety of products, new gastronomic tendencies to captivate the different palates, tastes, senses, and emotions.

Daily Meal: Anything else you'd like to share with readers about all things culinary?

Cauich: Eat to live. What is life without fun, adventure, excitement, sharing and great taste? You will find unforgettable experiences. At Panama Jack Cancun, we are always moving forward to bring you great drinks and meals, with service from the heart!

"The meals and the hotel stay that are the subject of this review were provided at no cost to the contributor."