Kimberly S.

Best mole I have ever had. Worth the simple 18 min drive from busy vibe of Tulum. This is authentic, homey, delicious food. My partner and I are both Vegetarians and this was exactly what we needed. It was authentic, family friendly and couples adorned. Live Mexican music - open kitchen like a key hole of the inside of a grandmothers kitchen. It was truly the best.

Carol P.

Amazing, authentic Mexican food. Service was very good. The little touches made the difference. Felt like we were in someone's home.

Brian V.

To this tourist (me), this feels like a really authentic Mayan/Mexican experience. In terms of pricing and preparation, I would say this is probably one of the more higher end restaurants in the area. In my short time in Tulum, I tried to eat through as many places as I could - and I ate at a lot of wonderful spots - I would say this was my favorite place/ experience. Probably because the food and the atmosphere gave me the biggest 'sense of place' during my visit. Also, I'm not sure if it was a change recently, but I was able to use my credit card. I came in on a Thursday night by myself and there weren't that many people here. The place felt family owned and operated with one server and a few folks in the kitchen. For me, I either wanted the chile en nogada or the istak. I ordered a margarita while I was deciding. The server convinced me to get the chile en nogada by saying it was his favorite, haha. For appetizers, they bring you a complimentary platter with delicious samples of regional cuisine. A note about the chile en nogada: now, I don't have a lot of experience with this dish, but I've recently had it Los Angeles at a place that's known for that dish. Although I really liked it, it was a tad bit sweet. So that's why I was on the fence in terms of what to order. I'm so glad the server convinced me to get it. It had so much more balance at this restaurant and it made me understand why it's such a beloved dish in Mexico. I'm still thinking about that dish as I write this. The place is open air and during the time of my visit, I was told that Tulum was experiencing a heat wave. So it was really warm in there, but they had fans going. There was plenty of parking because it is located further away from the busy central area of Tulum and even further from the beach hotel zone. As a matter of fact, just know that it's not walkable and you would either have to get a taxi or have a car. Or in my case, I had a scooter, but in hindsight, just be careful because on the way home, it was pretty dark and I rode slower for fear of hitting a pothole. Another note: coming in I've had this bookmark near the top of places I wanted to go to but just looking around in some forms about the food in the area. During my flight to Mexico, I saw an article that this place just received a Michelin bib gourmand designation a day before and separately My friend who has a sister that lives locally also recommended this spot to me. So of course my mind was made up and I knew I had to go here. If I ever find myself back in the area, I am 100% coming back and trying the istak.

One of my favorite dining experiences ever. Food, wine, atmosphere, and staff are all exceptional and exceeded hopes and expectations. Will be returning every chance I get!

Shantala A.

This restaurant is one of a kind in Tulum. A little bit of a drive from the hotel zone, but totally worth it. They specialize in Aztec cuisine. You could easily plan to spend 2-3 hours for a relaxing dinner. They have very interesting items on the menu. Many kinds of mole! What we didn't know was they bring a huge complimentary appetizer. We ended up ordering too much food. But hey, we were on vacation. We started with drinks, a soup, the cheese enchilada in green mole, the stuffed pumpkin and the pachuiki in red peanut mole sauce and a dessert. The food took a little while to come because it's all freshly made upon order. But we had the big appetizer platter to graze on. So, plan to spend the whole evening! Everything we ordered was beyond amazing. It's $$$ and you get what you pay for. This is a must-visit when you are in Tulum.

Hongsuk S.

Cetli is located a little bit apart the city area of Tulum, outside of the hotel zone, so it's different from the overpriced, fusion items near the resorts as well as from the cheap tacos in the main city. Most of the items are different types of mole but there are other options for those not a big fan. Few things to note, all prices in pesos and cash only, and the restaurant is open air so beware the mosquitos. Appetizer - Free - 5/5 The complimentary appetizer is a whole meal by itself. It comes with many different small bites that are very different from each other and is quite the experience itself. Chile en Nogada ($500) - 5/5 This is called the specialty of the house for a reason. This is a well sized poblano pepper stuffed with all sorts of ingredients with varying tastes and texture. It is presented beautifully to match the Mexican flag. We only ordered one but definitely should have gotten at least 2. Istak ($350) - 5/5 This is a soft white fish in white almond mole. I've never had fish with mole nor white mole so this was very exciting to me. The fish is cooked perfectly, as in fully cooked but barely. It is super soft and very juicy. Even without the mole, it would not be dry at all. Subtle flavors but very delightful. Pachiuki ($330) - 4/5 Vegetarian with red mole. Similar style to Chile en Nogada above but vegetarian and not as pretty. Metztli ($370) - 4.5/5 The classic black mole with chicken. Cetli puts its own spin on it by adding plantains to add sweetness to cut the bitterness of the mole. Chicken was a tad dry but the excess mole on the dish helped with that. Ixoxoctic ($370) - 3.5/5 Green mole with chicken. Tad dry and underwhelming in flavors. Disclaimer: rating is relative to the other amazing dishes above. If I had this dish alone in the U.S., easily 4/5. I love mole but unfortunately, I only know what I've seen on Netflix shows. However, I can confidently say that Cetli gave a very diverse offering of different types of mole with different flavor profiles and ingredients, pairing different types of mole bases (almond, peanut, classic) to different colors (red, black, white, green) to different pairings (fish, chicken, peppers). Definitely a one of a kind experience in my life and highly recommend to anyone adventurous or looking for something different in Tulum.

Brian O.

Cetli was definitely a simple but eloquent dinning experience. Reminiscent of a home meal the restaurant lack of decor and comfortable vibes was a welcoming embrace of a loved one after a long travel. The restaurant was also well rated on Eater, numero uno. I can understand why. The food here is wonderfully straightforward. Nothing fancy. Cetli doesn't have the fanciful decorations you would expect in high end restaurants, it doesn't need too. The food pays homage to the local cuisine and the ambiance is that of a home cook meal. The appetizers were included and had a variety of items ranging from garlic butter, local cheese and beet jam, empanadas and oranges w grasshopper. We ordered the Metztli and Istak. Both were great dishes. The Metztli was spicy and had an amazing rich flavor from the mole. The chicken and plantains were delicious with the sauce. The Istak was amazing and my favorite. The fish was soft, buttery and the almond mole sauce was creamy. I wanted more of it! The Cetli, cornbread w chocolate, which shared the restaurants name, was delicious. The rich thick chocolate mixed well w the fluffy corn bread. Overall, I really enjoyed our experience. I can see why it was well received. My only criticism was the lack of menu choices and they no longer had the lobster available. Small criticism for a great night.

Nidhi P.

Love the interior. Great ethnic vibes. Salsa picante is amazing! Unfortunately they didn't have vegan options. But vegetarian options for breakfast that my husband tried was eggs on corn tortilla & hot chocolate are which he loved

Shirin Z.

Amazing authentic Mexican experience. The food is extraordinary here. Plus we've got to try the grasshopper for the first time. The staff went above and beyond to keep us happy with a round of free tequila shots and complementary appetizers. We went family style and ordered most the items on the menu. My two favorites were Chile en Nogada (stuffed peppers with mole sauce) and Istak (fish/white mole sauce). This place is a must see in Tulum if you're looking for a great Mexican ambiance.

T C.

Chile en nogada (under Specialty of the house section)- highly recommend. I wanted to go back to this spot just for this, but sadly didn't have time. Friend ordered Topil soup & a main dish called "Yeyetzi" (fish jn tamarindo sauce), he raved about both dishes, unfortunately i didn't get to try. Metztli (chicken in mole negro sauce)-didn't get to try it. Friend ordered, can't give an accurate review as he is more of a fish guy. Bring cash, this place was somewhat pricey. (3 alcoholic beverages, 1 soup, 4 main entrees, 1 dessert sweet corn cake. Total before tip was $155.00 (USD) (January 4, 2022)

Michael U.

Acting in stark contrast to the likes of Hartwood, ARCA and NÜ it is perhaps one kilometer from Avenida Tulum that diners will find Restaurante Cetli, a humble space built of adobe where Chef Claudia Perez Rivas prepares historic Mexican fine dining plates in an open kitchen almost entirely by herself. A native of Puebla, her home state represented across Cetli's multi-page menu, it was just past noon Saturday that doors were found open, the Chef and a single assistant seating guests amongst folk art as overhead fans spun to abate heat and humidity. Open early for Breakfast and cash-only, with the whole menu starting at 11:00am, it is while debating choices that a young man acting as server + busser + dishwasher + host + translator + sous gathers Water and place settings, everything decidedly rustic right down to hand-painted stone plates. Happy to accept recommendations, many dishes seasonal including Cetli's now-signature, it is while waiting that diners are gifted a complimentary Appetizer, seasoned Beans and Cheese each memorable while flaming hot Salsa pairs well to a tiny Empanada and Bread ready to be slathered in Herb Butter. Approximately thirty minutes between ordering and eating with only one other table occupied, the love and labor involved in each recipe evident as Chef Perez Rivas works quietly, fans of Mole will be fascinated by an intense version served around rolled Chicken with Bananas and Chaya while classic Chile en Nogada dances across the palate, morphing from unctuous meat to dried Fruits beneath smooth and nutty Sauce. Best compared to eating at the home of a talented and eccentric Abuela, hearty portions justifying prices ranging 200 to 400 pesos, Dessert poses a whole 'nother set of tough choices, though Cetli's eponymous Corn Cake with Chocolate Kahlua Sauce is undeniably delicious, rich, complex and large enough to share.

Martina D.

My friend and I ordered two dishes, both of which were good, but I definitely preferred the fish over the chicken. I wanted to try the chicken with chocolate mole, even though I don't like chocolate. You never know if maybe you'll end up liking the dish and it doesn't hurt to try, but I ended up switching plates with my friend for that reason as well as the fact that the fish was one of the best that I've had. It had almond mole, which was lighter, and everything melted in your mouth. The two dishes were on the heavier side, so we were pleasantly full after those. The service was good and the place was decorated in a very cozy way. Worth stopping here to try the food, and there's a little "gift shop" too. If you're visiting the cenote right next to it, give this place a try.

Margarita C.

Walked in at 8 p.m. on a Monday and were the only souls in the place other than the kitchen staff and a server. We debated staying but decided that the raving Yelp reviews warranted trying out the food. So thankful we stayed! The complimentary appetizer plate came out just as pictured for everyone else. The tortilla soup (not pictured) just tasted like spicy tomato so I'd pass on that in the future. The highlights of our meal were the stuffed pepper (house specialty) and a surprise peanut candy with our bill. The boiled peel and eat shrimp in the huitlacoche dish needed something else but this was remedied by peeling them and letting them soak in the sauce for a bit. Go here! Get the stuffed pepper. It was so much better than anything we ate in the center of town and 1/3 of the price of our one dinner on overpriced Tulum Beach.