Akumal Foodie

I have always enjoyed a glass of Xtabentún, after dinner.  It’s smooth, with a honey and anise flavor. Xtabentún liquor is traditionally produced in the state of Yucatán.  This liquor is from the Maya culture and has multiple uses, although, I have only tasted it, either on the rocks, or [……]

How often do you go to the fridge looking for a little snack?  And are disappointed yet again?  Try this with crackers. Boursin cheese: 16 oz ( 2 pkgs) softened cream cheese 1 stick  softened butter (original recipe calls for 8 oz) 3T parmesan cheese (as fine as possible) 1 T [……]

Buttermilk is not something most of us keep in our fridge.  Occasionally a nice recipe calls for buttermilk, so you say to yourself, “what to do”?  Here are five different substitutes that you can make with items almost everyone has in the kitchen.  Now you can enjoy those buttermilk biscuits [……]

Jicama Dill Pickles My “Ask Allyn” tip for today is about dill pickles.  Allyn likes dill pickles, but they are not readily available here.   His first couple of attempts at making pickles were fair and he knew something was missing.  Allyn said too much mush and too much seed.  The [……]

Coming from New England, I use Old Bay Seasoning a lot.  Clam chowder is not the same without it.  Neither is corn chowder. But how about adding it to a Bloody Mary or sprinkling it on crinkle cut fries.  Or spicing up your deviled eggs, or mixing it with goat [……]

“Ask Allyn” came to me at our last newsletter meeting.  I have a friend who lives here full time.  Being a full time resident can have some drawbacks and Allyn is great at figuring things out.   For instance . . . When you’re making meatloaf and you want it to [……]

We Expats like to recreate our favorite dishes here in Mexico.  Quick pickups that are common in the US and Canada are not always available here in MX.  Can you imagine not being able to buy a packet of taco seasoning????  Not readily available here, so you need to make [……]

Coctelería Los Primos has been open since July of this year and is steadily gaining customers.  It’s located at the west end of Chemuyil on Puma street. Like cantinas, meals begin with a caldo.  There are platos for every taste, the service is good, presentation is excellent, and the staff [……]

The Akumal Foodie has been making frequent trips to the Pueblo lately.  Luis, the 20-year veteran chef from Que Onda, is in business selling his marvelous pastas and tacos al pastor.  He’s open Thursday thru Monday from 6:00pm to 11:00.  Pasta sauces available are pomodoro, alfredo, Maribel, viva México, alioli, [……]

The Foodies grabbed their masks and headed to Aventuras Akumal for a seaside lunch.   The venue was Beached Bikini, an open-air bar and restaurant.  The tables were spaced appropriately, the service was good, margaritas were tasty, and the beer was cold.  The bar even has swings! Entrees were chicken fajitas, [……]