Akumal Foodie

Taverna Akumal has another scrumptious contribution this month. Risotto with Shrimp and Asparagus (serves 8) Ingredients: 1 lb carnaroli Rice 1 lb asparagus 1 lb shrimp, peeled and deveined 1 large shallot, minced 1 clove of garlic, minced ½ cup of white wine 6 oz of butter, unsalted ¼ cup of [……]

This month we will not only have a menu item in another article, but we also decided to explore some of the under-represented food in the pueblo. You may wonder what exactly the “pueblo” is. In Akumal we refer to the town that is west of Akumal, over the bridge, [……]

This month we have another mouthwatering contribution from Taverna Akumal. Taverna Spaghetti with Clams (serves 2) Ingredients: 1 lb fresh clams, manila or little neck (the smaller the better) 1 tsp chopped garlic ½ tsp red chili flakes 1 Tbsp chopped parsley ¼ c. white wine, dry 2 Tbsp of [……]

This month’s Akumal Foodie dish is thanks to Akumal’s new Italian restaurant, Taverna Akumal. You may be thinking Spaghetti? But before you dismiss this, read the next part: alla Checca. Checca is a simple but scrumptious topping made with tomato, basil, and mozzarella (and a bunch of other great stuff). [……]

The Akumal Foodie is sharing a really easy crustless quiche.    

–Mentioned in some of the older Mexican cookbooks of the mid-1800s, this Mango and Almond Trifle dessert is equally as satisfying today, and particularly offers a lighter touch after a spicy meal. Divided into four major steps (each with sub-steps) and from the repertoire of Lunita Restaurant is Mango and [……]

This month we have a fantastic item submitted to us by local chef Daveed Placencia of Daveed Personal Chef Service. Cooking is an imprecise process. There are just too many variables to stress out about the exact temperature or time of something. Think of cooking as more like an art [……]