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Mateo Granados | Sopa de Chaya

You can't go home again. But you can go home with Mateo Granados.

From February 21 through 24, the Bay Area chef is heading back to his old stomping grounds to lead a culinary weekend at Papaya Playa, an oceanfront resort in the picturesque Caribbean town of Tulum, Mexico.

The homecoming is overdue: For the past eight years, the Oxkutzcab, Mexico-born talent has wowed fans of his signature Sonoma-Mayan-with-a-touch-of-French cuisine, first through his catering business, and then with his brick-and-mortar, Mateo's Cocina Latina in Healdsburg, California. But this is the first time he's showing off his distinctive food back where it all began; even his mom will be tasting his signature recipes for the first time.

Guests will enjoy three nights in an oceanfront cabana--two dinners and Sunday brunch--and an optional one-day culinary tour of the "insider's" Yucatán, led by Granados (from $855).

If you can't make the trip, get the flavor of the region with Granados' sopa de chaya, a simple but sumptuous soup recipe that he's been eating since he was a child (see the recipe).

It's not a Mexican vacation, but we'll take it.

Make the Sopa de Chaya
Book the Mexican Culinary Tour
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