a sign on a wall
Photograph ©2024 by Brian Cohen.

Auma in Tulum. Restaurant Review.

Stake out the steak: out.

Auma in Tulum is a steakhouse which is one of the restaurants at the Hilton Tulum Riviera Maya All-Inclusive Resort property in Mexico. “Enjoy the finest beef, cooked to perfection by our highly skilled chef” is how this restaurant is introduced at this official Internet web site. “Tantalizing side dishes include an assortment of vegetables, rice, and potatoes.”

Auma in Tulum. Restaurant Review.

a restaurant with tables and chairs
Photograph ©2024 by Brian Cohen.

The dining area was stylish and quiet, with views of the Caribbean Sea for patrons who are fortunate enough to sit by one of the windows. Seating is also available outdoors as well for those diners who do not mind the heat and humidity with a breeze.

a man standing at a bar
Photograph ©2024 by Brian Cohen.

Auma has a full service bar for those patrons who enjoy imbibing in alcoholic beverages. Food was served not too long after the order was taken by the waiter.

a bowl of food with a spoon
Photograph ©2024 by Brian Cohen.

I honestly thought that the Queso Brie Tibia smelled absolutely disgusting — but do not let my opinion fool you, as I typically dislike cheese. My dining companion said that the dish was divine and was the perfect combination of warm brie cheese, guava, green tomato, hibiscus, and rustic bread. The dish in which it came was scraped clean with a fork because it was that good.

a pan of fried food next to a bowl of green sauce
Photograph ©2024 by Brian Cohen.

The Empanadas Fritas came as either fried salteña empanadas with meat, olives, chives; or fried queso empanadas with caramelized onion, manchego, and mozarella. The Empanadas Fritas Salteña were ordered and were good — but not incredible.

food on a plate
Photograph ©2024 by Brian Cohen.

The Zanahoria de Temporado comprised of cooked carrots, potato, and garlic dressing with local herbs.

a plate of food on a table
Photograph ©2024 by Brian Cohen.

Garlic, sherry, and a kalamata olive crumble accompanied assorted sliced seasonal tomatoes in the Tomate de Temporada.

a plate of food on a white surface
Photograph ©2024 by Brian Cohen.

The Tiradito NY Ahumado included smoked slices of New York strip steak with tanned onion, seasonal leaves, salt maldon, and black vinaigrette. The description of this cold dish was significantly better than consuming it, as the beef was too tough for me — but I ate it anyway.

a plate of food on a table
Photograph ©2024 by Brian Cohen.

Arrachera was an outside skirt steak with zucchini, cauliflower florets, and a broccoli floret on a bed of watery mashed potatoes. The steak was described as “incredible”, as it was perfectly seasoned and cooked well.

a plate of food on a table
Photograph ©2024 by Brian Cohen.

Bife de Chorizo was a tough and stringy New York strip steak with grilled asparagus and salted spring potatoes. Cutting this piece of beef was arduous to the point that I simply gave up.

a plate of food with a sprig of greens
Photograph ©2024 by Brian Cohen.

Still hungry from not eating the Arrachera, I ordered the Camarónes de Campeche, which consisted of shrimp with black garlic aioli and a roasted piquillo dressing. The Camarónes de Campeche was much better than the steak; but it was barely enough food as part of a meal.

a chocolate dessert on a plate
Photograph ©2024 by Brian Cohen.

Panna Cotta de Chocolate Semiamargo contained semi-sweet chocolate in a caramel sauce with macerated seasonal fruits. This was a decadent dessert.

a piece of cheesecake with a kiwi slice on a plate
Photograph ©2024 by Brian Cohen.

Pie de Limón was a lemon pie with charred marshmallow and fresh lime. I enjoyed the plating and the tart yet sweet taste of this dessert.

Photograph ©2024 by Brian Cohen.

Final Boarding Call

Based on my experience, I recommend dining at Auma; but I did not enjoy the steak, which is its signature product. The quality of the food erratically and wildly varied from terrible to excellent, so consistency is an issue at Auma. The ambiance was nice and relaxing; and the service was very good — only because I believe that the servers were expecting a gratuity, of which an all-inclusive resort property is supposed to include in the rate.

Hilton Tulum Riviera Maya All-Inclusive Resort
Carretera Cancun Tulum 307, Tulkal Chemuyil,
Tulum, Quintana Roo, 77774

Operating Hours
5:30 in the afternoon until 10:00 in the evening daily. Reservations are recommended.

All photographs ©2024 by Brian Cohen.

  1. Brian, very well described dishes. But, as a long time US expat in MX I avoid stand alone cuts of beef. Usually very expensive and tough. A cultural subtley. I would buy, very tender pre packaged beef cuts at a supermarket. The cut, usually a tenderloin of less than 1lb. After giving the smell test, I would request the butcher to cut it in half. The butcher proceeded to cut it horizontal, to give two thinner cuts. I stopped him. I wanted a verticle cut for two thicker pieces. Hmmm…two thinner pieces will feed more people. Your arranchera steak, which only describes a method of cooking, is usually a thin piece of flank steak…great for fajitas.

    Please continue your well described meals.

    And happy Father’s day.

    1. Thank you for the Father’s Day greeting and your input, Firstlast. I enjoy reading your comments; and I learn from them.

      I could have used this information before my latest trip to Mexico…

  2. good post , thanks for sharing .. with all due respect, i suggest you take your food pictures a bit farther, they are extremely close and lose focus and detail. looking forward to more of your reviews ! 🙂

    1. Thank you for the feedback, JJ. I truly appreciate it.

      You are not the first reader to suggest that the photographs are too large. My photographs are part of what has The Gate With Brian Cohen stand out and differentiate from the other blogs. I am concerned that if they are smaller or taken further away, they could diminish in quality.

      Further suggestions are always welcome…

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