GASTRONOMIA COZUMEL 2
GASTRONOMIA COZUMEL 3
GASTRONOMIA COZUMEL1
GASTRONOMIA COZUMEL 2
GASTRONOMIA COZUMEL 3
GASTRONOMIA COZUMEL1

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WHAT TO EAT IN COZUMEL

With more than 100 restaurants in the island, Cozumel offers a wide variety of options.

Surronded by the Caribbean Sea there is plenty of fresh seafood, beside this destination has a rich culinary heritage with Mayan, Spanish, Frensh and of course Caribbean influences.

One of the most common dishes served on the island's outdoor beach restaurants is freshly-caught grilled fish, usually red snapper or grouper, served on a banana leaf plate with salsa, corn tortillas and lemons.

Among the typical dishes of the island are: coconut baked fish fillets, snail with yellow rice corn and “chaya” (tree spinach) and the famous tikin xic fish, a whole fish covered with a thin coating of achiote paste (orange-red condiment made with the crushed seeds of the tropical annatto bush) and then baked in banana leaves. Yucatecan cuisine is also present in Cozumel, with its traditional ingredients like achiote, fruits like oranges and lemonns, red onions and habanero peppers, among others. You can try: cochinita Pibil, slow-roasted (braised) pork with achiote and sour orange wrapped in banana leaves; papadzules, like an hard boiled egg taco with spicy pumpkin seed sauce; panuchos, crispy fried tortillas, stuffed with a schmear of refried black beans and topped with chopped cabbage, pickled red onions; salbutes, puffed deep fried tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion; huevos motuleños, corn tortillas spread with refried black beans, then topped with fried eggs and tomato sauce, garnished with diced ham, cheese and peas, among some other dishes from Yucatan.

If you want to taste the true flavor of the island you can enjoy the tasty cochinita pibil tacos and the shrimp tacos sold by street vendors.

Gastronomy and typical cuisine in Cozumel

“Papadzules” Recipe

Ingredients for 5 to 6 servings:

  • 12 freshly made, warm corn tortillas
  • ½ kilo tomatoes
  • 500 grs hulled raw pumpkin seeds, about 1 2/3 cup
  • 10 large hard-cooked eggs, shelled, roughly chopped, and salted
  • 2 habanero pepper,a hot variety of chili
  • 1 large leafy stems of epazote
  • oil
  • salt to taste

Directions:

Put the water, epazote, and salt into a small pan and bring to a boil. Lower the heat and simmer for about 5 minutes.

Place the seeds in a large, dry cast-iron skillet. Turn the heat to high and wait a few minutes until you hear the seeds begin to pop. Immediately start vigorously and constantly stirring them with a wooden spoon or tossing them in the skillet until they get a richer green color. Take care not to let them become even slightly golden or the sauce will lose its fresh green color.

Grind a portion of the seeds at a time to a slightly textured consistency, 5 to 6 seconds, you can use a spice grinder or a food processor.

After about 30 seconds, the seeds will have turned into a fine powder. Scrape down the bowl again and continue processing until the dough becomes creamy and pourable.

Strain the epazote broth and gradually add the squash-seed paste until you have a crumbly but cohesive paste.

Transfer the sauce to a skillet and warm through over the lowest possible heat, stirring almost constantly because the starch content of the seeds begins to swell and the particles tend to coagulate in the bottom of the pan. Add a bit more water or stock as needed to keep the batter-like consistency.

Dip each tortilla into the sauce, sprinkle some of the chopped egg across one-third of the tortilla, roll it up, and place it on the warmed dish. When all the papadzules are assembled, pour the remaining sauce over them.

Decorate with the optional epazote and roasted habanero chile.

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Take note of all the dishes you can taste and discover in Mexico, their ingredients and where they come from
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