When he moved to America, he was still young and not yet confident in his culinary abilities. He worked in many different restaurants with varying cuisines until he decided to take the leap and open his own restaurant. Chef Rojas works alongside his family in Riviera Maya and is able to use that love as a drive for his cooking. His family is the foundation that holds him and in the opening stages of the restaurant he needed them more than ever. They worked all the positions of the restaurant and this allowed him the freedom to focus on his cuisine. Chef Rojas cooks in the traditional Yucatan manner- with dishes such as Cochinita Pibil, Chile En Nogada, and Ceviche Yucateco- and still uses influences from his home state- Chile Relleno, Mole Poblano. The restaurant was aptly named for it is the region of the Yucatan Peninsula that faces the Gulf of Mexico and it is this area of Mexico that Chef Rosalio Rojas offers an authentic taste of at Riviera Maya Mexican Cuisine.