about ix-kool

Tradition finds its meaning at Ix-Kool restaurant, One of the most beautiful restaurant located at Cozumel exalts its Mayan heritage in a fusion of memories and feelings in each food.

Discover and experience the Mayan gastronomic traditions through flavors and authentic recipes, that the chef “Karla Enciso”, who is one of the Top 10 Chefs in Quintana Roo, prepared as the result of many years investigating traditions that are inherited generation after generation in the Mayan communities in the region.

Ix-Kool (In Spanish Milpa) represents life through ancient times; This concept will delight us with an explosion of flavors and textures in each of its foods, representing the freshness and innovation of Mayan culture over the years, without losing sight of its origins and the incredible seasoning of its dishes over time

Hospitality is synonymous of good food and
friendly staff. A comfortable place to sit and enjoy it with the people you love. And that is what we offer you.

We are a local and independent company who are proud to be your neighbors and to be able to offer you our delicious food.

We have the “Safe Travel” certification granted by WTTC (World Travel & Tourism Council).

some dishes we offer

Beans with pork

Beans with Pork is an ancestral recipe of Yucatan and Quintana Roo. This dish is full of tradition because families in this region usually get together every Monday to enjoy it. The two basic ingredients of this recipe are typical of the Mexican Southeast. Pork is, par excellence, the main protein of southeastern dishes.

Cochinita Pibil

The Cochinita is marinated in a mixture of sour orange juice that, like the Lima, can only be found in Southeastern Mexico; and a blend of red spices made with ‘axiote’ seeds. This aromatic concentrate is poured on the pork, which is wrapped in banana leaves and cooked in an underground oven called a ‘pib’, which is where ‘Cochinita Pibil’ gets its name.


Sikilp’aak’ is a typical Mayan appetizer that is widely consumed in this region of the country and can’t be found in other parts of Mexico.

The tomatoes are cooked directly over the coal fire, or as the Mayans call it, the ‘candela’, until they are perfectly roasted and black on the outside. This gives them an exquisite smoky flavor. Then, they are grounded on the ‘molcajete’ together with a few cloves of garlic until a perfect mixture is created. Finally, roasted and grounded pumpkin seeds are added.


Ceviche is one of the most popular dishes on the Caribbean beaches because of the freshness of its ingredients.

The base of Ceviche is a citrus-flavored ‘aguachile’: Lima juice is mixed with a light sauce made with basil, ‘hoja santa’, coriander, mint and coconut water. Small cubes of jicama and finely chopped onions give it a crunchy texture. Finally, a little habanero adds a spicy touch.





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