Twenty-eight years ago, Gary Phillips, along with Lark, opened Casa Cenote. Many of us who consider ourselves “Old Timers” in Akumal remember the sheets of paper, stuck under our windshield wipers, telling of the barbeque on the upcoming Sunday. Would it be brisket or chicken or ribs. In the early [……]
Sharing a pal’s birthday is always a nice experience. But this one was terrific – we went to Bovino’s in Playa del Carmen. We were seated by the hostess and then another gal came over and asked if it were a special occasion. I said yes, we are celebrating my [……]
My friend and I were headed to the lampshade store in Cancún, which is close to Costco. She suggested we have lunch at Cócono. I was really surprised with the elegant dining room and bar. Tastefully decorated in subtle hues, gives you a feeling of calm. Our waiter came by, asked [……]
from Foodie foreign correspondent — I mean, it is Denver —Ray S.: I’ll bet your readers would like my special holiday recipe for Fish Ice Cream. It’s become the craze in Denver. Why not down here? I see no reason why anyone should be denied.
You know the red onions that are on top of panuchos, salbutes, and cochinita pibil . . . anything deliciously Mayan! They are quite quick and easy to prepare. And if you don’t have access to sour oranges —
Thanks to Taverna Akumal for revealing this little secret. A little prep time, but well worth it. One of our favorite appitizers at Taverna. Avocado Fried with Lemon Cilantro Aioli Sauce Ingredients: Avocado, Hass Lemon Flour, All Purpose Egg, Large Fresh Bread, Panko Salt, Kosher Spice, Pepper Black Table Ground Mayonnaise [……]
Bursting with color and excitement, Mexican food, like the country itself, reflects the heritage of many different influences that have contributed to elevating Mexican cuisine from the ordinary to the sublime. Aficionados (Foodies!) agree that the distinctiveness of Mexican food is a treat for the eye as well as satisfying [……]
Another submission from Taverna Akumal. If you are up for a small culinary challenge with a great outcome, this one is for you! Snapper Picchi Pacchi with Caponata Ingredients: 6 oz. Red Snapper fillet, gulf or similar 3 oz. Sauce Picchi Pacchi* 4 oz. caponata** 1 Tbsp. olive 0il, extra virgin [……]
On 17 April 2017, Foodie spent a most delightful 2½ hours chatting with Cowboy (Harold Robinson) and Deb, his wife. When you talk about brisket, ribs or pulled pork, you’re talking Cowboy Cookin’ SomeWhere, or as he likes to say now, Cowboy Cookin’ SomeTime! Living full-time in Mexico for almost 8 [……]
La Cueva del Pescador translates to The Fisherman’s Cave, a fitting name for this Akumal landmark restaurant. Gonzalo, the man behind the bar, is the driving force behind the success of the restaurant. Now, if you have been a patron, you’ll know Carlos or Ivan, but it’s Gonzalo who keeps [……]
Copyright © 2017 | AkumalNow