Gastronomy, another attraction of the Mexican Caribbean

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Gastronomy, another attraction of the Mexican Caribbean
Source: Gaudelli
Mon September 13, 2021

The paradisiacal destination also stands out for its unique gastronomic proposals

The charm of the Mexican Caribbean and its destinations can also be enjoyed through the festival of flavors offered by its gastronomy, which presents, from the most traditional dishes to the most exquisite international cuisine.  
With the aim of promoting the consumption of local products and ingredients, in Quintana Roo there is an initiative called Colectivo Maya, through which a group of chefs promote sustainability through the #PescaConFuturo movement that seeks to maintain aquatic populations at a level healthy and ensure the satisfaction of the global demand for seafood.

Chefs from restaurants such as Kiosco Verde are part of this community in Cancun where they have adapted dishes from various regions of Mexico, specializing in seafood cuisine, having as their flagship stingray toast in green sauce and morita chili. In the center of this renowned destination is the Nader 88 restaurant, whose motto is "sustainable products for sustainable cuisine", so its suppliers are from Felipe Carrillo Puerto, Puerto Morelos and Puerto Juárez; Its gastronomic offer is contemporary Mexican signature cuisine and has a variety of dishes such as chestnut with cress with local avocado hummus.

The gastronomic innovation of the chefs of the Mexican Caribbean is one of its greatest attractions, proof of this is the octopus skewer in pipián, which is made with ingredients from the region at the Mur Mur restaurant in Tulum.   

On the other hand, the Los Hechizos restaurant at the Rancho Encantado hotel, located in a palapa on the shore of the spectacular Bacalar Lagoon, uses ingredients from its own garden in its menu. One of the most representative dishes is the octopus al poc chuc served with chiltomate sauce and roasted habanero pepper, typical of the region.
In Puerto Morelos, the dishes of Boquinete Puerto Morelos are also of local origin and are characterized by their freshness; here, diners can taste the signature dish that is octopus; the soft crab and the fresh fish.

In Riviera Maya, Zapote Bar celebrates artisan producers and inputs from local farms to create cocktails and traditional dishes with a unique twist, among which are Shakshuka Yucatán, the exquisite Local Pumpkin prepared with Tehina, zataar and the famous dessert called Rustic chocolate coulant with pieces of cocoa and vanilla ice cream from Papantla.
Using regional products that are prepared with ancestral cooking methods such as fire and charcoal, visitors to Playa del Carmen can enjoy the gastronomy of Amate 38. Some of its most outstanding dishes are the Poc Chuc charcoal tacos and the prawns.

The large hotel complexes are also committed to the idea of ​​"the local" and the preservation of the culinary arts. Such is the case of the Barcelo hotel, which from September 16 to 19, will carry out the Barceló Gourmet Festival in the Riviera Maya, in which different sensory experiences can be enjoyed through a gastronomic tour with guest chefs, cooking classes , mixology and tastings.
Similarly, from September 16 to 26, Royalton Resorts Cancun will present the Food + Drink Experience, a delicious culinary experience with culinary celebrities who will demonstrate their gastronomy and cocktails on the shore of the turquoise waters of the Caribbean Sea.


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