There is a guardian that few have seen, but many have felt. Che Uinic inhabits the Mayan jungle and walks with his feet upside down, following in the footsteps of the lost balance. His presence is subtle, but firm. He doesn't like to show himself, unless the forest is in danger.

In Bacalar, where the water is tinged with deep blue and the singing of the birds still talks to the trees, their presence is more frequent. It is a place that he loves, where he takes care in silence, walking between roots and stones as if they were old friends.

When someone breaks the harmony - when he hunts for game or cuts down without soul - he appears. Not as a monster, but as a force that straightens the crooked. His justice does not come from anger, but from a deep love for the living. And when everything calms down again, he leaves... they leave

Ricardo Méndez: the chef who is transforming Bacalar with a vision of authentic and sustainable cuisine. With more than a decade of experience and a solid training in some of the most influential cuisines in Mexico, chef Ricardo Méndez has positioned himself as a key figure in the gastronomic evolution of southeastern Mexico.

Today, he takes a step further with Che Uinic, his most recent project in Bacalar, Quintana Roo, where gastronomy, sustainability and community converge in a unique proposal. Ricardo began his career in 2012 by founding the Casa Jaguar pizzeria in Cancun. His creative concern and commitment to excellence led him to work in renowned restaurants in the country such as Pujol, Quintonil, Máximo Bistrot and Ofelia Bistro in Guadalajara, cuisines that defined his culinary identity and strengthened his technical mastery.

In 2019 he founded Macario, a restaurant that quickly became a reference within the incipient gastronomic scene of Bacalar. His leadership was also key in the opening of Bacalari in 2022, consolidating him as an influential voice in the region.

Today, Ricardo embarks on a new stage as a partner and executive chef of Che Uinic, a restaurant that goes beyond fine dining to become a vehicle for change. The proposal is committed to local and seasonal ingredients, promotes a circular economy and aligns with the principles of sustainability and authenticity, offering an accessible experience not only for tourists, but also for the Bacalar community.

"We want Che Uinic to be a place where Mexican cuisine is celebrated with respect for the environment and the people who inhabit it"