A journey through the jungle, past the private villas that make up the Chablé Maroma, will bring you to this enclave, serving singular cuisine that celebrates native ingredients and flavors. To that effect, sophisticated permutations of corn, beans, and chiles are threaded through the menu, as in a salbute made from puffed fried masa, filled with chunks of spiny lobster and crunchy green apple, dressed with an earthy, complex recado rojo sauce. A main course of luxurious creamy rice—enriched with Ocosingo cheese and accented with nutty, herbaceous pipián verde alongside earthy venison longaniza—offers an unapologetically Mexican answer to risotto. Finish with a wonderfully intense molten cake of Oaxacan chocolate—ideally paired with a sip of mezcal.