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WHAT TO EAT IN PLAYA DEL CARMEN
The traditional cuisine of the Yucatan peninsula uses a wide variety of spices such as sweet chili, xcatic chili, red onion, cilantro and achiote.
The gastronomy in the region is basically made up of shellfish and fish cooked in multiple ways, as well as typical dishes from the Yucatan peninsula, which arise from the mixture of ancestral flavors of the Mayas and the contributions of the Spanish.
However, due to the cosmopolitan character of the destination, the cuisine of the Riviera Maya has undergone an extraordinary evolution, since local chefs with their new creations have been attracting foodies and critics from all over the world. The destination's culinary options are incredibly diverse and appealing.
If you consider yourself a gourmand or a foodie, the vast culinary offer will not disappoint you. There is a wide variety of award-winning restaurants that offer you dishes that involve exquisite fusion cuisine, or cuisine from all corners of the world: Italian, Argentine, Chinese, Japanese, Spanish, Cuban, French... gourmand o un foodie, la amplísima oferta culinaria no va a decepcionarte. Hay una gran variedad de restaurantes galardonados que te ofrecen platillos que involucran una exquisita cocina fusión, o bien cocina procedente de todos los rincones del mundo: italiana, argentina, china, japonesa, española, cubana, francesa…
In Playa del Carmen all its visitors can have a true gastronomic experience visiting the multiple places that the destination offers.
Gastronomía de Playa del Carmen
Mayan heritage that can be savored
Regional dishes have a clear Mayan influence, some of them are still prepared as they were in pre-Hispanic times. Among the most outstanding are: papadzules, tortillas soaked in pumpkin seed sauce; cochinita pibil, pork marinated in achiote; huevos Motuleños, eggs on tortillas with black beans and cheese; Dzotobichay, tamale stuffed with eggs in chaya leaves top with pumpkin seed sauce; lime soup, light chicken broth, served with shredded chicken, fried tortillas, and lime juice; and the tikinxic fish, marinated in achiote and presented in banana leaves. Usually, to give a special touch to the dishes, a spicy habanero chili sauce is always available, but it is strongly recommended to be very carefully because it is very hot.
Be sure to try the regional drink called Xtabentún, a spiritual liquor prepared with fermented honey and anise.
TIP
Take a Mexican cooking class, there are several schools that offer different options to learn a little more about Mexican culture and its traditional recipes.
If you don't want to cook but you enjoy food, take a Gastronomic Tour, there are several options: Mexican Food Tour, where you will try the traditional tacos, tamales, moles…etc; Vegan Food Tour, with its Caribbean and Yucatecan touches; Gourmet Food Tour, where the best chefs of the destination take part; and Seafood Tasting Tour, all prepared with a Mexican touch.
If you prefer to focus on tequila, you can also enjoy a tequila tasting where you will not only be able to taste various types of tequila, but you will also learn a little more about its history and production techniques.
“Papadzules” Recipe
Ingredients:
- 12 tortillas
- 6 eggs
- 1 cup of pepita verde (raw, unsalted, hulled green squash or pumpkin seeds)
- 4 tomatoes
- 1 sprig of epazote
- 1 cup coriander leaves
- 1 clove of garlic
- ¼ onion
- 1 cup of tomato puree
- 1 tablespoon of cumin
- 4 tablespoons of pumpkin seeds
Directions:
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. The seeds should inflate and change to a slightly richer green color in 2 to 3 minutes; do not allow them to brown. Immediately transfer the seeds to a colander or large sieve and shake vigorously to remove as much of the papery skin as possible. Allow the seeds to cool 4 to 5 minutes.
Transfer the seeds to the bowl of a food processor and begin to process. After about 30 seconds, the seeds will have turned into a fine powder. Continue processing 2 to 3 minutes, or until the powder starts to clump on the sides of the bowl. After 10 to 12 minutes, the powder will begin to clump into a crumbly dough; after 15 minutes the clumping should be more evident and even audible; after 20 minutes or so, the crumbly dough will miraculously coalesce into a mass of green clay. Scrape down the bowl again and continue processing until the dough becomes creamy and pourable.
For the sauce. Place the water, epazote, onion, and bouillon or salt in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes. Remove the pan from the heat and allow the broth to steep at least 15 minutes.
Strain the epazote broth. You should have about 2 1/2 cups (625 ml). If not, add water to complete the measure. Add the hot broth to the squash-seed paste and blend.
Cook the eggs in boiling water for eight minutes. Let cool, peel and cut them into pieces. Mix the tomato puree with the cumin and season for a while.
Fill the tortillas with the egg, cover with the pepita sauce and mix in the tomato puree. Decorate with whole green pepitas.
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