AMS experienced a taste of Tulum in the heart of Doha.

Crossing the threshold of Tulum, the vibrant energy of convivial chatter and the rhythmic backdrop of pulsating music immediately greeted us. The open-air setting, a canvas of natural wood and white drapery, beckoned us towards the shimmering pool, reflecting the tranquil sky. Laughter mingled with the clinking of glasses, creating a symphony of sounds that celebrated the joy of dining out.

The décor achieved an artful balance, embodying the spirit of Tulum with its rustic undertones and elegant simplicity. As daylight dwindled, the glow from woven lampshades softened the space, complementing the sunset’s watercolour display. In this setting, where casual elegance reigned, relaxation was the unspoken dress code.

Shanib quickly settled us into our seats, unfurling the narrative of the menu. He painted a picture of Tulum, a jewel of Mexico, whose culinary riches inspire each dish, speaking of the authenticity and vibrancy of street-side favourites and how they are seamlessly merged with the sophistication expected by the well-travelled gourmand.

A Taste Of Tradition

We began our culinary voyage with the Guacamole Con Cacahuate. A dish with roots deep in the heart of Mexico that’s elevated by the addition of peanuts, which added a textural symphony reminiscent of a well-orchestrated crunch against the smooth guacamole, akin to a gentle tide meeting a pebbled shore. The Panuchos transported us to the Yucatán Peninsula, a staple that speaks of home kitchens and street vendors alike. Our taste buds danced to the harmony of the chicken’s smoky notes and the refried beans’ earthy tones, enveloped in a delightful tortilla – the culinary equivalent of a warm embrace.

Each forkful of the Mexican Cowboy Salad offered a hearty embrace with its succulent flank steak taking centre stage. Grilled to perfection, the meat’s robust flavour and tenderness were complemented by the creamy avocado and the contrasting textures of black beans and crisp lettuce. The coriander dressing was a bright, aromatic flourish that tied the elements together, adding a zesty kick that elevated the dish to new heights, while hints of coconut oil whispered of tropical influences and the crunch of the crispy tortilla added an enjoyable final touch.

A Community Of Cuisine

Before the main courses arrived, Chef Sergio took a moment to educate us on the virtues of blue corn, a cornerstone of Mexican cooking, which he sourced to craft tortillas that were visually appealing and entirely authentic. He spoke fervently about the sense of community that the restaurant has cultivated. It is a place where food is the binding thread, bringing people together. His passion was as palpable as the aromas wafting from the kitchen. He inquired with genuine interest about our initial impressions, his eyes lighting up as we shared our enjoyment.

A Triumphant Trio

This sense of connection and authenticity flowed seamlessly into our experience of the Chicken El Pastor. The charred, caramelised edges of the chicken met with the tangy sweetness of grilled pineapple in a vibrant dance of flavours, a culinary recital that spoke of Mexico’s rich and colourful food heritage.

In the Lamb Tacos, we found the rustic essence of traditional cuisine, where the slow-cooked lamb, tender as a whisper, melded with the robust achiote and black beans, each mouthful a narrative of pastoral life and time-honoured cooking methods.

Our foray into the Baja Fish Tacos was a delightful contrast, where the golden-battered Hamour was a nod to Baja California. The chipotle mayonnaise was a fiery wave that broke against the crispy shore of the fish, offering a burst of heat that was tamed by the cooling cabbage slaw.

As we savoured the final bites of the main courses, we enjoyed a warm conversation with one of the staff members. Originally from Argentina, her journey had taken her from her home country to Tulum. From there, she’d made her way to the dynamic heart of Doha, a path that echoed the fusion of cultures we’ve come to appreciate in Qatar. Her story, infused with authenticity, served as the perfect segway to our last course.

An Indulgent

Ending Desserts were a final flourish, with the Tres Leches Cake offering a sweet, creamy embrace. The sponge was so tender – soaked in the three kinds of milk – it was like savouring the essence of a cloud. The Churros, a simple yet indulgent Spanish street food, transformed into a culinary spectacle. Each strip was a golden wand of delight, with a crust as crisp as autumn leaves, paired with a chocolate sauce that was a dark, velvety pool that led us into a world of decadence.

The dishes at Tulum, so vivid and inviting, begged to be eaten with hands. As each arrived, we found ourselves succumbing to the primal joy of touch, taste and scent. This was the kind of place where time seemed to stand still, encouraging long, leisurely hours of conversation. Imagining the brunch here, it promised a perfect blend of laid-back indulgence and culinary exploration. And while the ambience whispered casual and carefree, the undercurrent of professionalism and skill on display was, unequivocally, second to none. Each bite was a testament to a culinary craft honed to perfection. Tulum was not merely a dining venue but a destination for the soul. ✤

GO: CALL 4419 5510 FOR MORE INFORMATION OR TO MAKE A BOOKING.