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Celebrating 40 years at Royal Resorts

Sharon and Bernardo S. from Poughkeepsie, New York have been Royal Resorts members for 37 years. Sharon tells the story: “We were invited to VCI or The Royal Cancun by friends about 37 years ago. “We loved it so much we purchased two weeks and we are still here, although we now vacation at The Royal Sands and The Royal Haciendas.”

“In the early years at The Royal Cancun it was so quiet and peaceful, it was perfect for families and the people there were absolutely wonderful,” Sharon adds. “We are now three generations and coming here is our family time together. Our children and grandchildren love it as much as we do and they never want to leave. We really feel as though we are coming home, we find it relaxing and luxurious, a place where you can truly unwind.”

“One of my sons and his family live in West Virginia and the rest of us are in New York State,” explains Sharon. “Due to the distance, we don’t see that much of them and our summer vacation at Royal Resorts is our chance to spend precious time together. It also gives our children time to catch up with each other and our grandchildren get to know their cousins better.

“There are beautiful beaches elsewhere in the world but the warmth of the people makes this place unique. We are really made to feel at home and are always treated royally.

“We have so many special Royal Resorts memories,” says Sharon. “Bernardo remembers being taught how to sail a Sunfish out on the bay at The Royal Cancun by a member called Bob Hinz and in turn he has taught many other members and guests. Our eldest son proposed to his girlfriend at The Royal Sands and we celebrated our golden wedding anniversary at the resort.

“If I have a message for fellow members it would be this: we have been members of Royal Resorts for more than 30 years. We visit the Cancun resorts or The Royal Haciendas twice a year so that we can say that we have been here 50 times or more. You really have to like a place to say that!”

“My message to Royal Resorts and the staff would be to keep doing what you have been doing for the last 40 years. We have traveled widely and have found nothing that compares for luxury and space with Royal Resorts for family vacations. We just love it.”

Share your Royal Resorts memories
Do you have a precious memory of Cancun in its infancy, of vacationing at the resorts with family and friends or of exploring the Mexican Caribbean and Yucatan? Why not share your memories with us? Drop us a line with your photos and vacation stories at media@royalresorts.com

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Remembering 30 Years, The Royal Caribbean Member Cocktail

The Royal Caribbean members are invited to attend a weekly Farewell Cocktail celebrating 30 years of The Royal Caribbean during their stay. The cocktail will be held every Thursday during 2017 and 2018 and is a chance to meet with fellow members and staff, catch up with all their news and share stories about past […]

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COMMEMORATING 40 YEARS OF ROYAL RESORTS

Royal Resorts is offering a unique, limited edition opportunity to commemorate 40 years of excellence in Quintana Roo. This memento will help you to remember the fun, relaxation and enjoyment of your experiences in Cancun and Riviera Maya. A beautiful aerial photo of your favorite resort with the Royal Resorts 40 Years logo is captured in stunning fashion on a ceramic tile and is available online at Teddy Trays.

The tiles have two measurements: 6” x 6” or a 6” x 8” and come with a display stand. The aerial images are also available in an 11-ounce tea/coffee cup that is dishwasher and microwave safe. Check out these limited edition items today at Teddy Trays.

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Celebrating 40 years at Royal Resorts

Sharon and Bernardo S. from Poughkeepsie, New York have been Royal Resorts members for 37 years. Sharon tells the story: “We were invited to VCI or The Royal Cancun by friends about 37 years ago. “We loved it so much we purchased two weeks and we are still here, although we now vacation at The […]

Remembering 30 Years, The Royal Caribbean Member Cocktail

The Royal Caribbean members are invited to attend a weekly Farewell Cocktail celebrating 30 years of The Royal Caribbean during their stay. The cocktail will be held every Thursday during 2017 and 2018 and is a chance to meet with fellow members and staff, catch up with all their news and share stories about past […]

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Remembering 30 Years, The Royal Caribbean Member Cocktail

The Royal Caribbean members are invited to attend a weekly Farewell Cocktail celebrating 30 years of The Royal Caribbean during their stay. The cocktail will be held every Thursday during 2017 and 2018 and is a chance to meet with fellow members and staff, catch up with all their news and share stories about past vacations.

Take a trip down memory lane as you reminisce about all the wonderful vacations you have enjoyed with family and friends in your resort home away from home over the years.

The first cocktail was held in Week 43 and was attended by many members, including The Royal Caribbean Advisory Council.

SEE THE WEEK 43 PHOTOS

Domestic drinks and canapés are served during the cocktail held in La Cabaña Bar at The Royal Caribbean, every Thursday afternoon. This event is exclusively for The Royal Caribbean members.

Watch the video

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Celebrating 40 years at Royal Resorts

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Royal Resorts is offering a unique, limited edition opportunity to commemorate 40 years of excellence in Quintana Roo. This memento will help you to remember the fun, relaxation and enjoyment of your experiences in Cancun and Riviera Maya. A beautiful aerial photo of your favorite resort with the Royal Resorts 40 Years logo is captured […]

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Mission accomplished: Royal Resorts Foundation builds a home for Maclovio

We have some wonderful news to share with you. Don Maclovio Tec, his wife Carmen and son Reyes, our 2017 Royal Resorts Foundation Race beneficiaries are now living in their renovated home.

Construction has been completed and Don Maclovio’s home is now larger, safer, equipped to meet the family’s accessibility needs and much more comfortable. They have an additional bedroom, a bathroom and toilet and a proper kitchen with storage.

Once again, a big thank you to all our 2017 Royal Resorts Foundation Race competitors, volunteers and sponsors. Your support made it possible for us to improve the quality of life for Maclovio and his family.

Watch the video

Third Royal Resorts Foundation Race scheduled for February 18, 2018
Mark your calendars for the Third Royal Resorts Foundation Race in 2018. We now have a race date for next year’s race, Sunday, February 18 (week 7). We hope that you will sign up for the race or for the walk and join us in supporting another worthy community cause.

The cause selected for the 2018 race is to build a community kitchen at the Don Bosco Youth Center.

Don Bosco Youth Center is a Ciudad de la Alegria project that helps young people in marginalized neighborhoods on the outskirts of Cancun who are at risk due to poverty, domestic violence, gangs, and other factors. Many have dropped out of school and all too easily can be swept into a life of crime or addiction to drugs or alcohol.

The Don Bosco Center gives these vulnerable teenagers a chance for the future. Education is one of the keys to breaking out of the circle of poverty and violence and at the center they have the change to catch up with their classes, learn English and computer skills, take workshops and participate in sporting and cultural activities organized by volunteers.

A study by the TecMilenio University revealed high levels of malnourishment in the young people attending the Don Bosco Youth Center. Poor diet causes health problems, low concentration levels and poor academic performance. The addition of a kitchen at the center to provide nutritious meals would help these teenagers as they take steps towards a better life.

With your participation in the 2018 race, the Royal Resorts Foundation will donate money to build and equip the kitchen.

Register for the 2018 Royal Resorts Foundation Race today
Email contact@royalresortsfoundation.org
Invite your friends and family to take part!

Look out for more race details in the December edition of The Royal Reporter or visit www.royalresortsfoundation.org

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Royal Resorts Foundation helping to combat cancer

In October, Cancer Awareness Month, the Royal Resorts Foundation sponsored 100 mammography and ultrasound studies for women working at Royal Resorts as part of its health initiatives.

The campaign against breast cancer is one of the Royal Resorts Foundation’s key causes and it partners with Grupo Desafio de Quintana Roo A.C., a Cancun-based group that helps cancer patients and their families, provides financial support for low-income women so that they can get the studies and treatment that they need and spreads the message that early screening can save lives.

For more Royal Resorts Foundation news visit royalresortsfoundation.org

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On turtle patrol at Royal Resorts, 2017 Cancun turtle nesting season

The record breaking 2017 Cancun turtle nesting season is coming to a close. At Royal Resorts, a few late green turtles came ashore in late September and early October to lay their eggs and they are the final ones of the year, bringing the tally of nests to 1,063 and 123,222 eggs (October 18). To date, Royal Resorts turtle guardians at The Royal Sands, The Royal Caribbean and The Royal Islander have released 90,538 hatchlings and there are still thousands of eggs to hatch.

Patrolling the beach at The Royal Sands
We joined the Royal Resorts turtle team on patrol at The Royal Sands during the 2017 Cancun turtle nesting season and witnessed their dedication and the passion they share for this ancient creature.

A sudden tropical downpour with flickering lightning and distant grumbles of thunder was long gone and the sky was clear when we reached the beach. It wasn’t long before we met up with the security guards on patrol that night. They went over the 2017 Cancun turtle nesting season rules with us, stressing the importance of keeping quiet and staying still, not using torches or flashes and keeping our distance if we saw a turtle.

They had already seen two turtles digging their nests but both left the beach without laying their eggs. It happens sometimes; something might disturb the turtle – noise, lights or footsteps – or perhaps the humidity, texture or temperature of the sand just doesn’t feel right. They’ll return later to lay their eggs or come back another night.

It wasn’t long before one of the guards signalled with his infrared light that another green turtle had come ashore. We waited patiently, watching intently from a distance of 30 feet and keeping quiet as she dug her nest. Clouds of sand flew up in the air practically covering her as she used her front and hind flippers to make a hollow with a narrow opening resembling the mouth of a jug. All was silent except for the sound of her flippers, the pitter-patter of sand showers and an occasional sigh from the huge marine creature.

When turtles are ready to lay their eggs they go into a trance and this is when biologists and volunteers can approach to take measurements, collect the eggs and move them to the safety of the hatchery. After an hour, the guard whispered that she had gone into a trance and that we could come a little closer. We inched forward through the sand on our elbows and watched her lay 80 precious eggs, the size of a golf ball.

In the dim light we could see her head and her eyes full of ancient wisdom, the famous turtle tears welling up. The tears are secretions from a gland near the eye that regulates the amount of salt in the turtle’s body and protects her eyes from being scratched by gritty sand particles when she is on dry land. The guards identified the species, took measurements and counted the eggs. Then all that remained was to wait for her to stir and begin the slow journey back to the waves. Hopefully next year she would return to lay her eggs in the same place.

Watching her disappear from view, I thought about all the challenges that these beautiful and mysterious creatures face. They have been swimming our oceans for more than 100 million years and yet mankind has threatened their very existence and they are only beginning to make a comeback. The biologists, resort guards and conservation volunteers that patrol the beaches of the Mexican Caribbean every summer may be on the front line but we can all do our part to protect turtles. Reducing our use of harmful plastics, saying no to drinking straws, keeping the beaches clean, not wearing sun cream in the water and working to limit climate change are all ways in which we can help.

The wind was picking up and we strained our eyes towards the sea hoping for signs of an approaching turtle. Racing clouds blotted out the stars and the crescent moon gave little light so that every wave seemed to harbor the telltale hump of a turtle shell. But there were no more arrivals. As we lingered, gazing at the ocean, there was incredible news from the turtle hatchery. The eggs in one of the nests were hatching.

The turtle corral protects the eggs from predators such as crabs, raccoons and sea birds, from the waves and the passage of human feet. The eggs laid by each turtle are carefully moved to the hatchery where they are placed in nests that the guards dig in the exact form of a natural turtle nest. Forty-five to 60 days later, the eggs hatch and the baby turtles are released after dark.

We stared at the moving sand and realized we were about to witness one of nature’s miracles. A tiny flipper emerged and then the head of a baby turtle, soon to be followed by dozens of others. The guard gently brushed away some of the sand and there were turtles everywhere, all on the move, frantically trying to climb out of the nest as instinct called them to their ocean home. You could see the strength already coursing through the bodies of these newborns; they were ready to race across the sand towards the waves.

The surf was so strong that night that the guards decided to wait for a couple of hours before releasing the hatchlings. They are always set free after dark when there are no predators about such as seagulls and frigate birds and barracudas. As we looked at the babies, we said a prayer for them, wishing them Godspeed, each one of us hoping that in 12 to 15 years they would return to lay their own eggs on the beach where they were born.

Watch the video

Turtle visitors to The Royal Haciendas
The 2017 turtle nesting season at The Royal Haciendas in the Riviera Maya is drawing to a close with a total of six nests. Turtles rarely come ashore on the beach in front of the resort to lay their eggs but every season the resort security guards patrol the shoreline on the lookout for the oceangoing visitors. At the beginning of October, the hatchlings from one of the nests were released to begin life at sea.

Grand 2017 turtle nesting season in Puerto Morelos
It’s also been a great season at Grand Residences, our resort to the south of Puerto Morelos. The resort security team has been watching over 230 nests and releasing the baby turtles to begin life at sea.

Royal Resorts is a pioneer in turtle conservation in Cancun and has been protecting our special ocean-going visitors since 1985. In the last 19 years, 7,976 nests have been protected at the resorts and 685,516 baby turtles released.

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Culinary creativity, meet the new chef at The Royal Sands

Some people are born with a chispa or spark of creative genius and this is certainly the case with Erika B., the new Executive Sous Chef at The Royal Sands in Cancun. She says, “Ever since I was little I loved being in the kitchen cooking for family and friends. It became my passion and I was always trying new recipes and inventing flavor combinations. By the time I was in my teens I knew that I wanted to be a chef.”

Erika studied Gastronomy at the Instituto Gastronómico Corbuse in Mexico City, her hometown. After graduation she turned her sights on the Mexican Caribbean and traveled to Cancún in search of work. That was 10 years ago and since then she has steadily moved up the career ladder in the hospitality industry. Her first job was with the Oasis Group as Kitchen Supervisor and then Specialty Chef. In 2009, she joined Grand Velas Riviera Maya where she was responsible for a bistro, room service and a snack bar.Three years later, she moved to Secrets Maroma Beach as line chef in two restaurants, specializing in fusion cuisine, chilled dishes, kosher food and banquets. She was responsible for the hotel’s applications for Distintivo H, AAA and Five Diamonds certification. In early 2015, she was recruited by Excellence Riviera Maya as line chef in the resort’s Spanish restaurant and began training as a Junior Sous Chef. In December 2015, she returned to Secrets Maroma Beach as Executive Sous Chef in charge of a team of 12 line chefs and 112 cooks and with special responsibility for events, weddings, menu planning and achieving Distintivo H recertification for the resort.

Part of the Royal Resorts Restaurant team since February 2017
Erika joined Royal Resorts in February 2017 as Executive Sous Chef at The Royal Sands. She has a staff of five line chefs and 35 cooks and her responsibilities include day-to-day kitchen management, quality control and presentation, menu creation and administration. She works closely with The Royal Sands Restaurant Manager and reports to the Royal Resorts Executive Chef.

Erika comes to Royal Resorts brimming with enthusiasm and fresh ideas. She says, “My goal is to create a gourmet menu full of taste experiences and contemporary signature cuisine and with sterling service to match; something that is truly exceptional for the dining pleasure of our members and guests. She also has a message for the many members who have their own favorite dishes that they order year after year. “Changes will be gradual at La Veranda and they will still be able to find the dishes that they love.”

This dynamic young chef has already introduced some of her ideas. The sushi menu at Sand Dollar has been changed and has a more contemporary gourmet, even boutique feel. There are tasty new dishes to try on the La Veranda buffets and she has been cooking up a storm with special menus for weddings, romantic dinners on the beach and other events.

Erika has also turned her attention to The Royal Sands theme nights, introducing Brazilian Rodizio on Mondays as part of the International Night, freshly made pasta for Italian Seafood Night and a la carte open-air dining and buffet service on Fridays. She also wants to implement a Mexican Night to celebrate the diversity of the national cuisine.

During the day guests who are feeling hungry can snack on snacks such as pulled pork rolls, ceviche, grilled chicken from the La Casita food hut on the pool deck in Phase I and there’s the ever-popular paella on Sunday afternoon.

One of Erika’s most popular innovations to date is the “Wow” moment. Once a month she and her entire team leave the kitchen to meet members and guests around the pool and offer them canapés and other mouthwatering treats. The July wow moment this year coincided with the July 4 United States Independence Day celebrations.

Erika says, “I love creating dishes and experiences with the wow factor. The presentation of a dish is really important, I always try to do something different so that the food not only tastes delicious but also looks fantastic. When I prepare a dish, I like to go to the table afterwards and meet the diners. I want them to notice the difference.”

When asked about the types of cuisine Erika likes to cook, she replies, “I love fusion cuisine, working with essences, oils, herbs, spices and even dry ice to create a harmonious blend of flavors, textures and fragrances, a veritable feast for the senses. My inspiration comes from flavors and colors and how to combine them. When I plate up a dish I look at all the ingredients and think about how to create a work of art, one that tastes as good as it looks. I was born with this chispa or spark.

A world of Mexican flavors
“Italian and Mexican cuisine are firm favorites of mine,” Erika adds, “Mexican cuisine is so rich in ingredients; it really is a world unto itself. For example, we have so many varieties of chili, heritage corn, mangos, bananas, four types of beetroot and an array of herbs and that’s just for starters, I could go on and on. There is so much to play with, to invent new flavor combinations and this is what the new wave of Mexican chefs such as Enrique Olvera and Javier Stone – who are both award-winners – are doing. I would love to be like them.

“I think that Mexican cuisine is one of the world’s most important cuisines, it is on the UNESCO World Heritage list and it is taking its rightful place on the international stage and receiving the acclaim it deserves.

“I have added Mexican dishes to the La Veranda buffets every day, for example different varieties of enchiladas on Wednesday and the classic Yucatecan pork dish cochinita pibil. I really want to organize a Mexican festival like a Feria de Mole so that our members and guests can try a traditional dish that is always served at Mexican fiestas. There are different types of mole sauce in Puebla and Oaxaca made with different chilies, herbs and spices, even guava and banana, and they should try its smooth and sophisticated flavors. “

Erika is joining an elite group of women who have made their mark on the world of Mexican cuisine. She is following in the footsteps of Martha Ortiz Chapa and the likes of Alicia Gironella, Carmen Titita Ramirez, Margarita Carrillo Arronte, Monica Patiño and Patricia Quintana. She says, “Patricia Quintana gave lectures at my college and I used to listen and think, I want to be like her some day. When I did my work experience I was assigned to a chef called Isabel who had worked in El Bulli, Ferran Adrià’s famous restaurant in Spain and I dreamed of being an Executive Chef too. This is my goal and I will achieve it one day.

“I guess I witnessed the transition from traditional Mexican cuisine to modern Mexican cuisine and there is plenty of space in the kitchen for both. I think our visitors should try both to experience the sheer diversity that is our gastronomic heritage.

“I want our members and guests to be happy and have an exceptional dining experience at The Royal Sands,” Erika adds, “and for our members who return year after year I want to prepare something different for them each time. The Royal Sands is a beautiful resort and my job is to implement tempting changes in the restaurants that will be the icing on the cake, so to speak.”

 

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New Mediterranean Night at The Royal Caribbean

Vibrant and spicy, the flavors of the Mediterranean are being served up in a new Monday night buffet at Tradewinds in The Royal Caribbean. Try signature dishes from Greece, Turkey, Morocco, Lebanon and other countries.

Mediterranean Night dishes include Greek and niçoise salad, tabbouleh, fattoush and hummus. Main courses range from falafel, lamb kofta, dolmades and kibis to beef shawarma, chicken and beef gyros. Tuck into freshly made pita bread and focaccia with dips such as tzatziki, hummus and babaganoush (grilled aubergine with tahini, garlic and lime juice).

Don’t stop here! Plan a Royal Resorts dining tour. Try some of the tempting theme nights at the other Royal Resorts, they range from Lobster Night at The Royal Cancun or Mexican Night at Pancho & Willy’s, both on Monday, to Prime Rib Night at El Conquistador (Tuesday) or Captain’s Cove (Wednesday and Saturday) and Italian Seafood Night at La Veranda in The Royal Sands on Tuesday and Italian Night on Wednesday at Tradewinds in The Royal Caribbean.

If you are staying at The Royal Haciendas in the Riviera Maya, there’s a week of tempting theme nights in store at La Palapa del Sol in addition to the a la carte menu. Mexican, Caribbean, Oriental and Italian are just some of the cuisines showcased and if you like Japanese cuisine be sure to try the new Teppanyaki Night at Sol Grill on Monday, Wednesday and Friday (reservations required).

Check your copy of the Welcome Home Guide that you receive at check in for more delicious dining options.

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Flying colors for Captain’s Cove in Distintivo H review

Captain’s Cove, one of Cancun’s favorite restaurants for its tempting menu of fresh seafood and romantic lagoonside setting, passed its Distintivo H inspection for kitchen hygiene with flying colors and a 100% score.

Distintivo H is a Mexico Tourism Board quality certification program for restaurants and hotel kitchens with regular inspections to review hygiene standards and food handling and storage facilities.

Tradewinds at The Royal Caribbean and the Royal Resorts Commissary also passed their inspections with top marks. The Commissary includes the central bakery that supplies bread and pastries to the restaurants and resort stores and the kitchen where meals are prepared for the staff cafeterias.

 

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Royal Resorts Employee Spotlight: One man’s conservation mission

In the Royal Resorts employee spotlight this month is one man who is doing his part to protect the planet. Pablo C., Restaurant Manager at The Royal Sands tells us about his tree planting project and mission to restore the forest in northern Yucatan.

“I wanted to smell the fragrance of cedar again, the scent that I remembered from my childhood home when the surrounding jungle was full of these trees and sounds of birdsong filled the air,” Pablo explains. Originally from the small town of Sucila at the heart of cattle ranching country in northern Yucatan, Pablo left his town at the age of 11 to go away to school. Years later, he found things sadly changed. The town had grown, the forest had been cleared to make way for cattle pastures and the cedars were no more. He vowed that one day he would return to his birthplace to heal the land by planting cedars and other native trees.

In 2005, Pablo bought a 40-hectare ranch a couple of miles outside Sucila. There were no buildings at the site; no electricity, and water came from a wind-powered pump. He renamed the ranch Petachuc in honor of his parents and set to work. He began to clear the scrub around existing trees on the land and planted saplings of native species such as balche, maculis (pink poui), guayacan, ciricote (geiger tree), ramon (breadnut) and his beloved cedars. To date, he has reforested 60 percent of his ranch and some of his trees now reach heights of seven meters.

Pablo is participating in a Conafor (Comisión Nacional Forestal) program to assist farmers and ranchers who decide to reforest their land. Native species such as cedar, mahogany, zapote and ciricote are planted and when they reach maturity landowners may practice sustainable logging if they choose to, always replanting to replace the trees they fell. Pablo only removes dead wood, clears a firewall around the land every year and doesn’t even own a motor saw. He says planting the trees has made him think about his place in the world and what he can do to protect the planet. He has renewed his ties with nature.

A refuge for wildlife
Pablo has seen how wildlife is returning to the area. “There are more birds now than when I first visited the ranch and there are loads of orchids in the forest canopy,” he says. “The birds love the cedars and ciricotes because of the seeds and fruit they bear and they flock to six old breadnut trees and some fruit trees growing in a hollow on my land. Peccary, deer, agouti and ocellated turkeys gather to eat seeds, fallen mangos and sweetsops. There are families of up to 80 coatimundis; grey fox, armadillos, anteaters, and I have even seen the elusive tigrillo or margay, the smallest of the Yucatan’s wild cats. To help the wildlife during the dry season I installed water troughs on the property and they are now using them.

“In addition to stands of cedars, I have 5,000 breadnut trees growing on the ranch,” Pablo explains. “The seeds are very nutritious and the ancient Maya used to harvest them and grind them into flour as a substitute for corn during the dry season. In fact, one hectare of breadnut is seven times more productive than a hectare of corn. The seeds can be used in a variety of ways and they also make good cattle fodder. Breadnuts are very hardy and can withstand drought, you can always tell them in the dry season, as they are still green and not parched like other trees or pastures.

“I have a caretaker on the ranch and I go at least once a month,” Pablo continues. “In the spring we plant squash, beans and chilies in between the lines of trees and my next project is to grow pitahaya or dragon fruit. I am building another well and I want to collect rainwater and install solar panels in the future. I’d like to build a cabin and, who knows, maybe even retire here some day.”

Renewing a bond with nature
It has become a family concern. Pablo adds, “Although initially in two minds about the ranch, my wife is now convinced; it is something we can share with our children and teach them about the importance of conservation. They even collect seeds from mahogany and guayacan trees at their school for me to plant.

“I love going to the ranch and I can really say that I have returned to the land. Pablo says, “There is always something to learn from nature and a gift each day, whether it’s the sight of a new species of bird or a colorful butterfly or flower. I love watching the bees at work, fireflies illuminating the forest at dusk, the sight of so many stars in the night sky, and of course the smell of cedars on the wind.”

His brother and sister both have ranches in the area and have followed his lead with their own breadnut and cedar plantations. It’s a good start but Pablo hopes to convert more of his neighbors to the reforestation cause. “It hurts to see that burning still goes on around my town,” he says. “Some of the local ranchers aren’t really interested in planting trees yet. The municipal government donated 12,000 saplings but as there were no takers they gave them to me. We are looking after them at Petachuc and I hope that in the future more people will look at my ranch and the sanctuary that it has become for wildlife and will decide to green our land once more.”

Help protect the Yucatan’s wildlife
You can help protect the tropical forest covering the Yucatan Peninsula and the wildlife that inhabits it by donating to the Royal Resorts Foundation in support of conservation. For more information visit www.royalresortsfoundation.org

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