As we approach the significant date of December 21, 2012 on the Mayan Calendar, Real Resorts is pleased to honor the belief that this date marks the beginning of a period in time in which Earth and its inhabitants will undergo a positive physical and spiritual transformation. In celebration of this reawakening Real Resorts is offering new era comprehensive SPA experience at the Mayan influenced SPAzul at The ROYAL Cancun & Playa del Carmen. The four day experience is created to indulge the senses and inspire a new earthly awareness.

The ROYAL Mayan Ultimate SPA Ritual

Guests at either of the luxury-gourmet, all-inclusive, all-suite, adult only ROYALS may enjoy The ROYAL Mayan Ultimate SPA Ritual that can be added to any four night or longer stay for an additional $599 per person and is available through December 22, 2012.

This unique experience is overseen by the Resorts' trained Mayan Shaman and the expert staff at SPAzul. Over each of the four days guests will embark on a journey of relaxation and renewal. The process features:

In addition each guest of The ROYAL Mayan Ultimate SPA Ritual will receive a commemorative jute bag with their personalized Mayan KIN printed on a special Amate scroll (the KIN is the interpretation of the energy that the person represents), a ceremonial stone and an aromatherapy candle. Each guest will also be treated to a Mayan welcome cocktail and additional treats that include Mayan desserts, tropical fruits and Mayan coffee and liqueurs. All Mayan Experiences are commissionable to a travel agent and may be booked through a travel agent or online at www.RealResorts.com. Please use promotional code: MSP4.

Tkinxic is a traditional Mayan inspired regional dish that is prepared in the ancient style of cooking found throughout the Riviera Maya region of Mexico. The dish celebrates the fresh fish of the region and herbs and spices common to Mayan style cooking.

Ingredients:

1 whole fish or four fish filets may be used (serves two to four people). Appropriate fish can be red snapper, grouper, sea bass or any preferred white fish. Clean and dry fish or filets.

Prepare the Rub:

2/3 cup of Achiote Paste.

Achiote paste is made with a mixture of equal parts of:

1. Annatto (Mexican Oregano). This is available in a Mexican grocery store or Bodega.

2. Cumin

3. Clove

4. Cinnamon

5. Black Pepper

6. Allspice

7. Garlic

8. Salt

9. One orange

10. 1 tablespoon of thyme

11. ¼ cup of diced red onion

12. ¼ cup of diced sweet pepper

13. 2 garlic cloves

14. Salt & pepper to taste

Combine the first 8 ingredients into a dry rub. The Annatto is a red seed and is typically ground with a mortar and pistil but can be ground in a spice grinder if you prefer. Rub ½ of the dry mix on the fish and refrigerate the fish to marinate for at least two hours.

Take the other ½ of the dry rub and mix it with the juice of an orange, the thyme, red onion, sweet pepper, garlic cloves and salt and pepper. Blend together to form a paste. Rub the paste on the fish filets or on the inside of the whole fish and bake for about 20 to 30 minutes in a 325 degree oven. Fish should be flaky and cooked through the center but not dry.

Serve with rice and grilled seasonal vegetables.