Endo Edibles

June 5, 2021
12:15 PM
by: Uhockey

Cetli, Tulum MX

Cetli

Complimentary Appetizer – Fresh Cheese Spread, Cheese with Beets, Salsa, House Bread, Empanada, Refritos, Oranges with Chile

Chile en Nogada – Poblano Pepper stuffed with Pork & Beef, Prunes, Raisins, Pineapple, Cinnamon, Walnut, Cheese, Sherry, Pomegranate, Parsley

Metztli – Chicken Breast, Plantains, Black Mole, Sour Cream, Sesame

Seasoned Rice

Cetli – Sweet Corn Cake, Chocolate Kahlua Sauce, Fruit, Cream

De la Rosa Original

Acting in stark contrast to the likes of Hartwood, ARCA and NÜ it is perhaps one kilometer from Avenida Tulum that diners will find Restaurante Cetli, a humble space built of adobe where Chef Claudia Perez Rivas prepares historic Mexican fine dining plates in an open kitchen almost entirely by herself.

A native of Puebla, her home state represented across Cetli’s multi-page menu, it was just past noon Saturday that doors were found open, the Chef and a single assistant seating guests amongst folk art as overhead fans spun to abate heat and humidity.

Open early for Breakfast and cash-only, with the whole menu starting at 11:00am, it is while debating choices that a young man acting as server + busser + dishwasher + host + translator + sous gathers Water and place settings, everything decidedly rustic right down to hand-painted stone plates.

Happy to accept recommendations, many dishes seasonal including Cetli’s now-signature, it is while waiting that diners are gifted a complimentary Appetizer, seasoned Beans and Cheese each memorable while flaming hot Salsa pairs well to a tiny Empanada and Bread ready to be slathered in Herb Butter.

Approximately thirty minutes between ordering and eating with only one other table occupied, the love and labor involved in each recipe evident as Chef Perez Rivas works quietly, fans of Mole will be fascinated by an intense version served around rolled Chicken with Bananas and Chaya while classic Chile en Nogada dances across the palate, morphing from unctuous meat to dried Fruits beneath smooth and nutty Sauce.

Best compared to eating at the home of a talented and eccentric Abuela, hearty portions justifying prices ranging 200 to 400 pesos, Dessert poses a whole ‘nother set of tough choices, though Cetli’s eponymous Corn Cake with Chocolate Kahlua Sauce is undeniably delicious, rich, complex and large enough to share.

www.facebook.com/cetlitulum

Posted in Bread Basket, Cetli Restaurant, Coffee, Dessert, Food, Mexico, Restaurante Cetli, Tulum, Vacation Tagged Apple, Apples, Aril, Arils, Bean, Beans, Beef, Beet, Beets, Berries, Berry, Black Bean, Black Beans, Black Mole, Bread, Breast, Breasts, Butter, Cake, Cakes, Candy, Cetli, Cetli Restaurant, Chaya, Cheese, Cheese Spread, Cheese with Beets, Chicken, Chicken Breast, Chicken Breasts, Chickens, Chile en Nogada, Chile Pepper, chile peppers, Chiles, Chiles en Nogada, Chocolate, Chocolate Kahlua Sauce, Chocolate Sauce, Cinnamon, Claudia Perez Rivas, Corn, Corn Cake, Cow, Cows, Cream, Dark Chocolate, De la Rosa, De la Rosa Candy, De la Rosa Original, Dessert, Desserts, Empanada, Empanadas, endoedibles, Food, Foodie, Fresh Cheese, Fresh Cheese Spread, Fruit, Fruits, Herb, Herb Butter, Herbs, House Bread, Kahlúa, Kahlua Sauce, Metztli, Mexico, Michael Uzmann, Mole, Onion, Onions, Orange, Oranges, Oranges with Chile, Parsley, Pastries, Pastry, Peanut, Peanut Candy, Peanuts, Pepper, Peppers, Pig, Pineapple, Pineapples, Plantain, Plantains, Poblano, Poblano Pepper, Poblano Pepper stuffed with Pork & Beef, Poblano Peppers, Poblanos, Pomegranate, Pomegranate Aril, Pomegranate Arils, Pomegranates, Pork, Prune, Prunes, Raisin, Raisins, Refrito, Refritos, Restaurante Cetli, Rice, Salsa, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Sesaoned Rice, Sherry, Sherry Wine, Sour Cream, Spread, Sugar, Sweet Corn, Sweet Corn Cake, Tomato, Tomatoes, Travel, Tulum, Vacation, Vanilla, Walnut, Walnuts, White Rice, Wine

June 5, 2021
8:20 AM
by: Uhockey

Burrito Amor, Tulum MX

Burrito Amor

Al Pastor Pork Burrito – Achiote Marinated Pork, Black Beans, Amor Rice, Pico de Gallo

Shrimp Burrito – Shrimp, Red Onion, Oaxacan Cheese, Lettuce, Tomato

Tucked into the trees along Avenida Tulum Burrito Amor was brought to Mexico’s Coast in 2015, a pair of American restaurateurs having previously fallen in love with the area inspired to build something different when one of their offspring was diagnosed with allergies to several Foods.

Now operating under the ethos of “Clean Eating,” a fresh and thoughtful menu served at fair prices, Burrito Amor operates in a “quick casual” style akin to Chipotle, though both Ingredient quality and attention to detail is far superior.

Embracing everyone from Vegans to Keto diners, many items Gluten-Free, it is beginning at 8:00am that guests can order Breakfast, Dinner or Lunch, each item presented on 100% biodegradable plates with bold flavors ranging from spit-roasted Pork with Beans to plump local Shrimp suspended in a gooey Cheese matrix with Vegetables.

www.burrito-amor.com

Posted in Breakfast, Burrito Amor, Food, Mexico, Pork, Tulum, Vacation Tagged Achiote, Achiote Marinated Pork, Al Pastor, Al Pastor Pork, Al Pastor Pork Burrito, Amor Rice, Bean, Beans, Black Bean, Black Beans, Bread, Burrito, Burrito Amor, Burritos, Cheese, Cilantro, endoedibles, Flour Tortilla, Flour Tortillas, Food, Foodie, Lettuce, Mexico, Michael Uzmann, Oaxacan Cheese, Onion, Onions, Pepper, Peppers, Pico de Gallo, Pig, Pork, Pork Burrito, Red Onion, Red Onions, Rice, Sauce, Shrimp, Shrimp Burrito, Shrimps, Tomato, Tomatoes, Tortilla, Tortillas, Travel, Tulum, Vacation, White Rice

June 5, 2021
8:00 AM
by: Uhockey

Babel Café, Tulum MX

Babel Café

Pecan Pie

Raisin Roll

Alfajore

Chocolate Almond Croissant

Banana Bread

Reportedly one of Avenida Tulum’s eldest Coffee Shops, Babel Café remains popular amongst locals as well as tourists, the combination of shade and friendly service paired to everything from Sandwiches and Waffles to a collection of handmade Breads and Pastries.

Open from 7:30am until 10:00pm daily, with prices similar to other like-Eateries, it is from a counter in back that over a dozen choices are offered, the doughy Raisin Roll a lone disappointment while heart-shaped Pecan Pie and moist Banana Bread each rivaled versions twice as pricey in America.

Covering a lot of ground with the collection, Cheesecake and Pudding also offered in a chilled case, Viennoiseries are highlighted by a flat but pleasant Chocolate Almond Croissant while South America’s Alfajore is presented in classic form with two crumbly Cookies sandwiching Dulce de Leche.

Posted in Babel Café, Breakfast, Croissant, Croissants, Dessert, Food, Mexico, Tulum, Vacation Tagged Alfajor Cookie, Alfajor Cookies, Alfajore, Alfajores, Almond, Almond Croissant, Almond Croissants, Almonds, Babel Café, Banana, Banana Bread, Bananas, Bread, Butter, Caramel, Chocolate, Chocolate Almond Croissant, Chocolate Almond Croissants, Chocolate Croissant, Chocolate Croissants, Cinnamon, Coconut, Coconut Flake, Coconut Flakes, Coconuts, Cookie, Cookies, Cream, Croissant, Croissants, Crust, Dark Chocolate, Dessert, Desserts, Dulce de Leche, endoedibles, Flake, Food, Foodie, Icing, Mexico, Michael Uzmann, Pastries, Pastry, Pecan, Pecan Pie, Pecans, Pie, Pies, Raisin, Raisin Roll, Raisins, Roll, Rolls, Sugar, Sugar Coated Cereal Flakes, Tart, Tarts, Travel, Tulum, Vacation, Vanilla, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries

June 4, 2021
6:15 PM
by: Uhockey

NÜ Tulum, Tulum MX

NÜ Tulum

Amores de Agave – Mezcal, Chili Infusion, Honey, Ginger Beer

Saint And Tonic – Agave Gin, Pineapple, Hoja Santa, Tonic Water

Cacao Sourdough, Vanilla Butter, Dzikil Pac

Green Ceviche, Celery, Apple, Onion, Avocado, White Bean

Guacamole, Fried Octopus, Mint, Dill, Ginger

Chile Xcatic Tacos, Pork Belly, Tomatoes, Coriander

Duck, Oaxacan Black Mole, Chochoyote, Sesame, Handmade Corn Tortillas

Rockfish, Vanilla Emulsion, Onion Puree, Leeks

Marquesita, Bola Cheese Foam, Dark Chocolate, Kiwi

A product of Namron Hospitality Group, the name behind Nest and other upscale properties in Tulum, NÜ opened in 2018 with Mexico City Chef Cesar Castañeda at the helm and has continued to forge a path in the same light as ARCA and Hartwood.

Another jungle space along Tulum’s popular beachfront drive, equally open as ARCA with candles, natural wood and copal, it is once greeted by a pair of hostesses that guests are seated, humidity partially abated by fans plus Cocktails focused on indigenous Spirits plus refreshing elements.

Fusing Mayan heritage with Modern Mexican Cooking, both prices and patrons akin to other upscale Restaurants in Quintana Roo, most meals will begin with subtly sweet Bread from a Wood-burning oven, its Butter accented by Vanilla while traditional Vegetable Dip develops slowly with earth and smoke on the palate.

Embedded in lush greenery, with music lightly playing, Appetizers on this night consisted of smooth Guacamole with tiny bits of Octopus and a bit too much Mint served alongside Vegan Ceviche offering a diversity of textures amidst bright acidity.

Less finessed than ARCA, but not quite so rustic as what Chef Eric Werner created at Hartwood, Chiles stuffed with Pork arrived next to be eaten as Tacos, the Coriander again a bit heavy-handed while Duck beneath crispy Skin was near-perfect at the center of spicy Mole and Sesame Seeds.

Sold on Rockfish by a server’s description, medium-firm Flesh flaking delicately into an aromatic pool of Onions, Dessert proves less impressive than what one might expect of a Chef trained by Dulce Patria’s Martha Ortiz, the crispy Crepe well-executed but Kiwi and Bitter Chocolate getting lost amidst richer-than-usual Edam.

www.nutulum.com

Posted in Bread Basket, Dessert, Food, Mexico, NÜ, NÜ Tulum, Octopus, Pork, Tulum, Vacation, Waffle, Waffles Tagged Agave, Agave Gin, Amores de Agave, Apple, Apples, Avocado, Avocados, Bean, Beans, Beer, Belly, Black Mole, Bola Cheese, Bola Cheese Foam, Bread, Butter, Cacao, Cacao Sourdough, Celery, Cesar Castañeda, Ceviche, Cheese, Cheese Foam, Chile Xcatic Taco, Chile Xcatic Tacos, Chiles, Chili, Chili Infusion, Chili Pepper, Chili Peppers, Chilis, Chochoyote, Chocolate, Cinnamon, Coriander, Corn, Corn Tortilla, Corn Tortillas, Cream, Crepe, Crepes, Dark Chocolate, Dessert, Desserts, Dill, Dip, Duck, Dzikil Pac, Edam, Edam Cheese, Emulsion, endoedibles, Fish, Foam, Food, Foodie, Fried Octopus, Fruit, Fruits, gin, Ginger, Ginger Beer, Green Ceviche, Guacamole, Handmade Corn Tortilla, Handmade Corn Tortillas, Hoja Santa, Honey, Infusion, Kiwi, Kiwi Fruit, Kiwi Fruits, Kiwis, Leek, Leeks, Lemon, Lemons, Lime, Limes, Marquesita, Marquesitas, Mexico, Mezcal, Michael Uzmann, Mint, Mints, Mole, NÜ, NÜ Tulum, Oaxacan Black Mole, Oaxacan Mole, Octopus, Onion, Onion Puree, Onions, Pastries, Pastry, Pepper, Peppers, Pig, Pineapple, Pineapples, Pork, Pork Belly, Puree, Rockfish, Saint And Tonic, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Sourdough, Sourdough Bread, Sugar, Taco, Tacos, Tomato, Tomatoes, Tonic, Tonic Water, Tortilla, Tortillas, Travel, Tulum, Vacation, Vanilla, Vanilla Butter, Vanilla Emulsion, Vegetable, Vegetable Dip, Vegetables, Vinegar, Waffle, Waffles, White Bean, White Beans

June 4, 2021
2:00 PM
by: Uhockey

Cinfully Delicious Mx, Tulum MX

Cinfully Delicious Mx

Oatmeal Raisin Cookie

Chocolate Chunk Cookie

Pear Cheesecake Chocolate Crisp Bar

Carrot Cake

Cinnamon Roll

Recently opened by an American transplant from Philadelphia, her previous industry crippled by COVID-19, Cinfully Delicious Mx represents something of a longtime dream for its Baker who focuses on homestyle cooking and American Comfort Food.

Turning a hobby into an occupation at 07 Avenida Kukulkan, not far from downtown Tulum’s busiest corridor, Cinfully Delicious is currently open from 10am until 7pm Thursday through Sunday, their collection varying daily with prices comparable to other Panaderia in the area.

Socially conscious in addition to the draw of scratch Baked Goods, the Café currently set-up to accept donations of household goods for needy families, it is upon entry to the air conditioned space that the smell of Vanilla greets guests, followed by the cheerful woman responsible for items lining the shelves.

More sweet than savory, a rustic Pear Cheesecake Chocolate Crisp Bar immediately catching guests’ eyes from the counter, Cinfully Delicious MX isn’t all about the #gram but rather consistent quality, an oblong Chocolate Chunk Cookie buttery-delicious while Oatmeal Raisin is thin but crisp around the edge with a soft and chewy center.

Not about to pass on Carrot Cake, two tiers with a thin layer of Cream Cheese Frosting moist with plenty of bright aromatics, it only seemed proper to finish with a “Cinful” Cinnamon Roll that rivals anything back in the USA thanks to a hint of yeast and lighter-than-average consistency that shines even brighter when warmed up.

www.cinfullydelicious.mx

Posted in Cinfully Delicious, Cinfully Delicious Mx, Dessert, Food, Mexico, Tulum, Vacation Tagged Bar, Bars, Bread, Butter, Cake, Cakes, Carrot, Carrot Cake, Carrots, Cheese, Cheese Cake, Cheesecake, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Chocolate Chunk, Chocolate Chunk Cookie, Chocolate Chunk Cookies, Chocolate Chunks, Chunk, Chunks, Cinfully Delicious, Cinfully Delicious Mx, Cinnamon, Cinnamon Roll, Clove, Cloves, Cookie, Cookies, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Frosting, Icing, Mexico, Michael Uzmann, Nutmeg, Oat, Oatmeal, Oatmeal Raisin Cookie, Oatmeal Raisin Cookies, Oats, Pastries, Pastry, Pear, Pear Cheesecake Chocolate Crisp Bar, Pears, Raisin, Raisins, Roll, Rolls, Sugar, Travel, Tulum, Vacation, Vanilla

June 4, 2021
1:00 PM
by: Uhockey

Panna e Cioccolato, Tulum MX

Panna e Cioccolato

Corn Gelato, Dulce de Leche Gelato

Panna Taco

Alfajore

Owned by Italian ex-patriot David Grimaldi Panna e Cioccolato has been serving Tulum since long before the city became an eco-friendly hotspot, and with cartoon characters emblazoned on signage plus advertising including automobiles the tiny storefront continues to draw crowds daily beginning at 10am.

Small and narrow, twenty daily flavors arranged in front of a functional Chocolate studio, guests will find everything from Gingerbread to local Fruits imbuing a base not quite so smooth as Campanella, plus an assortment of novelties ranging from dipped-Cones to Cookies including a particularly enticing Alfajore.

Featuring friendly service, plus limited outdoor seating, fans of Coconut will find Panna e Cioccolato’s version pure without much Sugar, though those seeking something sweeter should consider Caramel a must while also considering Corn brightened by Honey or the Cookie-sandwich “Taco” dipped in Chocolate and Pistachios.

www.pannaecioccolato.com.mx

Posted in Dessert, Food, Ice Cream, Mexico, Panna e Cioccolato, Tulum, Vacation, Waffle, Waffles Tagged Alfajor, Alfajore, Alfajores, Butter, Caramel, Caramel Gelato, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cone, Cones, Confectioner's Sugar, Cookie, Cookies, Corn, Corn Gelato, Cream, Dark Chocolate, David Grimaldi, Dessert, Desserts, Dulce de Leche, Dulce de Leche Gelato, endoedibles, Food, Foodie, Gelato, Ice Cream, Mexico, Michael Uzmann, Panna, Panna e Cioccolato, Panna Gelato, Panna Taco, Pastries, Pastry, Pistachio, Pistachios, Powdered Sugar, Sugar, Taco, Tacos, Travel, Tulum, Vacation, Vanilla, Waffle, Waffle Cone, Waffle Cones, Waffles

June 4, 2021
7:55 AM
by: Uhockey

Taquería Honorio, Tulum MX

Taquería Honorio

Cochinita Pibil Taco, Lechon al Horno Taco, Carne Asada Taco, Milanesa de Pollo Taco

Unquestionably one of Tulum’s most popular eateries, Taquería Honorio is invariably found with a queue, on this Friday over a dozen police officers in body armor taking up residence to dine on what many consider Mexico’s best Cochinita Pibil.

Cooked in pits outside the city, Achiote and Oranges used to tenderize and marinade, diners begin to arrive at 6:00am Wednesday through Monday, quick service and limited choices almost always guaranteeing Pork gone by noon with everything else sold out by 3:00pm.

Also selling Quesadilla and Torta, plus tender Asada and Fried Chicken with Lettuce and Tomato, rest assured that while each 22 peso Tortilla is delicious there is no denying Honorio’s Pig is exceptional whether one opts for beautifully seasoned Cochinita with Onions or heartier Lechon beneath crispy Skin.

Posted in Breakfast, Food, Mexico, Pork, Taquería Honorio, Taqueria Honorio, Tulum, Vacation Tagged Achiote, Achiote Pepper, Achiote Peppers, Achiotes, Asada, Avocado, Avocados, Beef, Beef Taco, Carne Asada, Carne Asada Taco, Chicharon, Chicharron, Chicharrone, Chicharrones, Chicharrons, Chicken, CHICKEN MILANESA, Chickens, Cochinita Pibil, Cochinita Pibil Taco, Cow, Cows, endoedibles, Food, Foodie, Fried Chicken, Lechon, Lechon al Horno, Lechon al Horno Taco, Lettuce, Lime, Limes, Mexico, Michael Uzmann, Milanesa, Milanesa de Pollo, Milanesa de Pollo Taco, Onion, Onions, Orange, Oranges, Pepper, Peppers, Pickle, Pickled Onion, pickled onions, Pickles, Pig, Pig Skin, Pig Skins, Pork, Salsa, Sauce, Skin, Skins, Taco, Tacos, Taquería Honorio, Tomato, Tomatoes, Travel, Tulum, Vacation

June 4, 2021
7:35 AM
by: Uhockey

La Fournée, Tulum MX

La Fournée

Almond Croissant

Cinnamon Roll

Pan Suisse

Pan au Raisin

Banana Cake

Presumably owned by French ex-pats, at least judging by accents, La Fournée occupies a space along Avenida Tulum and serves a concise menu of Breakfasts, Sandwiches, Bread and Coffee.

Open from 7am Sunday through Friday, with a patio in back proving popular in the shade, it is at prices ranging 35-50 pesos that guests are invited to indulge in Pastry, though early Friday found little to love amongst a poorly laminated Croissant or flaccid Rolls, the lone saving grace a decidedly “un-French” buttery Banana Cake.

Posted in Bread Basket, Breakfast, Croissant, Croissants, Dessert, Food, La Fournee, La Fournée, Mexico, Tulum, Vacation Tagged Almond, Almond Croissant, Almond Croissants, Almonds, Banana, Banana Cake, Bananas, Bread, Butter, Cake, Cakes, Chocolate, Cinnamon, Cinnamon Roll, Cinnamon Rolls, Confectioner's Sugar, Cream, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, La Fournée, Mexico, Michael Uzmann, Pan au Raisin, Pan au Raisins, Pan Suisse, Pastries, Pastry, Powdered Sugar, Raisin, Raisins, Roll, Rolls, Sugar, Travel, Tulum, Vacation, Vanilla

June 3, 2021
7:45 PM
by: Uhockey

Marquesitas El Gallo, Tulum MX

Marquesitas El Gallo

Marquesita – Edam Cheese, Strawberries, Dulce de Leche

Although Marquesitas are sold by street vendors throughout the Yucatán Peninsula few have gathered a following like Tulum’s Marquesitas El Gallo, and after five minutes watching it is easy to understand why as the owner expertly turns out Waffle after Waffle cooked over fire.

More a crunchy Crepe than a “Waffle” in the Belgian or American sense, its Batter thin like an Ice Cream Cone with hints of Almond, guests are invited to customize to their heart’s content for just 30-50 pesos, Dutch Cheese the most traditional with or without Fruit and in the case of this writer chosen topped with Strawberries plus commercial-grade Caramel.

Also offering Peanut Butter, Nutella or Cream Cheese, a youngster opting for Fruit plus Condensed Milk and Hershey’s Chocolate Syrup, look for El Gallo amongst the shops in Tulum Centro from 6:00pm onward – it is pretty easy to recognize thanks to the lines.

www.instagram.com/marquesitaselgallo_de_tulum
www.facebook.com/ElGallodeTulum

Posted in Dessert, Food, Marquesitas El Gallo, Mexico, Tulum, Vacation, Waffle, Waffles Tagged Bread, Butter, Caramel, Cheese, Chocolate, Condensed Milk, Cream, Crepe, Crepes, Dark Chocolate, Dessert, Desserts, Dulce de Leche, Edam, Edam Cheese, endoedibles, Food, Foodie, Marquesita, Marquesitas, Marquesitas El Gallo, Mexico, Michael Uzmann, Milk, Pastries, Pastry, Sauce, Strawberries, Strawberry, Sugar, Travel, Tulum, Vacation, Vanilla, Waffle, Waffles

June 3, 2021
6:00 PM
by: Uhockey

ARCA, Tulum MX

ARCA

Pulque Sourdough, Local Butter

Soft Shell Crab in Amaranth Tempura, Grosella, Habanero Salsa, Hoja Santa Emulsion

Seared Prawns, Chile Mix Butter, Plantain Vinaigrette, Grosella, Chile Manzana Salsa

Octopus Al Pastor, Guajillo Adobo, Lentil Puree, Lentil Granola, Pickled Radish, Xcatic Salsa, Epazote

Bone Marrow, Tamarind Pasilla Glace, Charred Scallion, Pickled Onion Flowers

Suckling Pig Roulade, Chorizo Sauce, Chicharron Peanut Crumbles, Fresh Chayote Salad with Garlic and Mint

White Chocolate Cheesecake, Edam Cheese, Coconut, Guava

Built in the spirit of Hartwood, off-the-grid and “micro-seasonal as a current representation of the flora and fauna around us,” ARCA opened in 2015 and has since made a name for itself amongst travelers visiting Tulum’s beachfront road.

Now toqued by Chef Jose Luis Hinostroza, a California native with Mexican roots who came to Tulum by way of Rene Redzepi’s Noma pop-up, ARCA seeks to create bold flavors by working with only the land around it, close ties to local fisherman tying in with the jungle’s intrinsic diversity.

Open air across an expansive footprint, without the need for advanced reservations or a protracted wait for walk-ins, leaves fall from overhead occasionally as copal burns to tame bugs, all this while perusing the menu of a man trained not only in Copenhagen but by the Roca Brothers and Achatz.

Decorated in wood and candles, an ambient soundtrack playing while waiters fluent in English assist a nearly all-American crowd, most tables get started with Bread imbued by the fermented sap of a Maguey Plant, a flavor complex on its own but better with Butter or scoops of charred Marrow in a Tamarind Glaze beneath Onions.

More pricey than Hartwood, a portion of Cephalopod prepared like Adobo and plated in “new Nordic” fashion offering approximately 1/4 the Protein at similar cost, Soft Shell Crabs strike a seasonal note thanks to flash-frying and service in a green leaf intended to be eaten like a Taco with local Gooseberries and fiery Salsa.

Next kissing three Prawns with fire in a thick and tangy Sauce, similar to five better-executed by Chef Eric Werner the previous night, Suckling Pig arrived crisp on the exterior but spoon-tender at the center alongside spiral-cut Chayote before ending just sixty minutes after seating with frozen Edam Cheesecake filled with Guava and rolled in Coconut.

www.arcatulum.com

Posted in ARCA, Bread Basket, Crab, Dessert, Food, Ice Cream, Mexico, Octopus, Pork, Tulum, Vacation Tagged Adobo, Al Pastor, Amaranth, Amaranth Tempura, ARCA, Bone, Bone Marrow, Bread, Butter, Cake, Cakes, Charred Scallion, Charred Scallions, Chayote, Chayote Salad, Cheese, Cheese Cake, Cheesecake, Chichar, Chicharon, Chicharron, Chicharron Peanut Crumbles, Chicharrone, Chicharrones, Chicharrons, Chile Manzana Salsa, Chile Mix Butter, Chile Pepper, chile peppers, Chiles, Chili, Chilis, Chocolate, Chorizo, Chorizo Sauce, Coconut, Coconut Flake, Coconut Flakes, Coconuts, Crab, Crabs, Cream, Crumble, Crumbles, Dessert, Desserts, Edam, Edam Cheese, Emulsion, endoedibles, Epazote, Flake, Flakes, Flower, Flowers, Food, Foodie, Fresh Chayote Salad with Garlic and Mint, Garlic, Glace, Glaze, Gooseberries, Gooseberry, Granola, Grosella, Guajillo, Guajillo Adobo, Guajillo Pepper, Guajillo Peppers, Guajillos, Guava, Habanero, Habanero Pepper, Habanero Peppers, Habanero Salsa, Habaneros, Hoja Santa, Hoja Santa Emulsion, Jose Luis Hinostroza, Lemon, Lemons, Lentil, Lentil Granola, Lentil Puree, Lentils, Local Butter, Manzana, Manzana Salsa, Marrow, Mexico, Michael Uzmann, Mint, Mints, Octopus, Octopus Al Pastor, Onion, Onion Flower, Onions, Pasilla, Pastries, Pastry, Peanut, Peanuts, Pepper, Peppers, Pickle, Pickled Onion, Pickled Onion Flower, Pickled Onion Flowers, Pickled Radish, Pickled Radishes, Pickles, Pig, Pig Skin, Pig Skins, Plantain, Plantain Vinaigrette, Plantains, Pork, Prawn, Prawns, Pulque, Pulque Sourdough, Puree, Radish, Radishes, Roulade, Salad, Salads, Salsa, Sauce, Scallions, Seared Prawn, Seared Prawns, Skin, Skins, Soft Shell Crab, Soft Shell Crab in Amaranth Tempura, Soft Shell Crabs, Sourdough, Sourdough Bread, Suckling Pig, Suckling Pig Roulade, Sugar, Taco, Tacos, Tamarind, Tamarind Pasilla Glace, Tempura, Travel, Tulum, Vacation, Vinaigrette, Vinegar, White Chocolate, White Chocolate Cheesecake, Xcatic Salsa

June 3, 2021
3:00 PM
by: Uhockey

El Carboncito, Tulum MX

El Carboncito

Al Pastor Taco, Chorizo Taco, Pork Taco, Beef Taco

If arriving at El Carboncito’s listed opening-hour of 12:00pm only to find staff working on a broken down car seems surprising it shouldn’t, at least according to a local store owner, but for those with the patience to return a few hours later the reward is some of Tulum’s cheapest and best Al Pastor.

Another stop along Avenida Tulum, and even more sparse than Antojitos La Chiapaneca, El Carboncito is best-known for marinated Pork cooked adjacent Charcoal, the price of just 10 pesos each yielding succulent Flesh imbued with smoke but brightened by Onions and generous chunks of Pineapple.

Raising prices a few pesos for Chorizo, Beef and Pork, the former straight from a package, Condiments including housemade Salsa prove requisite for flavor on everything but the spit-cooked Meat, though portions are generous.

Posted in El Carboncito, Food, Mexico, Pork, Tulum, Vacation Tagged Al Pastor, Al Pastor Taco, Al Pastor Tacos, Beef, Beef Taco, Beef Tacos, Chorizo, Chorizo Taco, Chorizo Tacos, Cilantro, Corn, Corn Tortilla, Corn Tortillas, Cow, Cows, El Carboncito, endoedibles, Food, Foodie, Mexico, Michael Uzmann, Onion, Onions, Pig, Pineapple, Pineapples, Pork, Pork Taco, Pork Tacos, Salsa, Taco, Tacos, Tomato, Tomatoes, Tortilla, Tortillas, Travel, Tulum, Vacation

June 3, 2021
10:45 AM
by: Uhockey

Campanella Cremerie, Tulum MX

Campanella Cremerie

Banana Crunch Gelato, Dulce de Leche Gelato

Pastel de Nata

Conveniently located on Avenida Tulum, Campanella Cremerie has made a name for itself by peddling some of Mexico’s finest Gelato, though for many the air conditioned store with a shaded outdoor patio is just as popular for Coffee and Pastry in a pleasant atmosphere.

Bilingual and buoyed by accolades including a second place finish at the 2016 World Gelato Tour, no small feat against global competition, it is from twenty daily flavors that guests are invited to make choices, everything from indigenous Fruits to Straciatella showing well thanks to a dense and creamy base.

Eventually settling on Banana Crunch and Caramel, though Coffee roasted by Italians with Beans from Veracruz was tempting, it was only the presence of Pastel de Nata that prevented adding a Campanella Waffle, though in retrospect this was a misguided decision since the typically crisp Shell was compromised by Quintana Roo’s omnipresent humidity.

www.facebook.com/campanellacremerie

Posted in Campanella Cremerie, Coffee, Dessert, Food, Ice Cream, Mexico, Tulum, Vacation Tagged Banana, Banana Crunch, Banana Crunch Gelato, Bananas, Bread, Butter, Campanella Cremerie, Caramel, Cinnamon, Cream, Crust, Custard, Dessert, Desserts, Dulce de Leche, Dulce de Leche Gelato, Egg, Egg Custard, Egg Custard Tart, Egg Custard Tarts, Eggs, endoedibles, Food, Foodie, Gelato, Mexico, Michael Uzmann, Pastel De Nata, Pastries, Pastry, Sugar, Tart, Tarts, Travel, Tulum, Vacation, Vanilla

June 3, 2021
10:05 AM
by: Uhockey

Antojitos La Chiapaneca, Tulum MX

Antojitos La Chiapaneca

Al Pastor Taco, Asada Taco, Chicken Taco, Aasada Salbute

One of the most highly-regarded Taquerias in Tulum, Antojitos de Chiapaneca has only recently begun opening before noon, and whether local or tourist this is great news since it means access to some of the area’s very best grilled Meats for lunch or late breakfast.

Practiced in brevity as well as low prices, Al Pastor, Beef or Chicken on Tortillas versus Bread, it is for 13 pesos each that double rounds of Corn arrive loaded with Meat, each quite good on their own or with complimentary Condiments from Molcajete bowls, though the Pastror with a nearly-caramelized exterior is undeniably La Chiapaneca’s best choice.

Posted in Antojitos La Chiapaneca, Food, La Chiapaneca, Mexico, Pork, Tulum, Vacation Tagged Aasada Salbute, Al Pastor, Al Pastor Taco, Al Pastor Tacos, Antojitos La Chiapaneca, Asada, Asada Taco, Asada Tacos, Avocado, Avocados, Beef, Carne Asada, Chicken, Chicken Taco, Chicken Tacos, Chickens, Cilantro, Corn, Corn Tortilla, Corn Tortillas, Cow, Cows, endoedibles, Food, Foodie, La Chiapaneca, Mexico, Michael Uzmann, Onion, Onions, Pig, Pineapple, Pineapples, Pork, Salbute, Salsa, Taco, Tacos, Tomato, Tomatoes, Tortilla, Tortillas, Travel, Tulum, Vacation

June 3, 2021
9:00 AM
by: Uhockey

Suculenta Tamalería, Tulum MX

Suculenta Tamalería

Rojas Tamale – Poblano Pepper, Corn, Tomato Salsa

Bean Tamale – Beans, Momo Leaves, Guajillo Chile Salsa

Xcatic Tamale – Chaya Leaves, Xcatic Sweet Pepper

Mole Tamale – Mole, Salted Mushroom, Plantain

Lentejas Tamale – Lentils, Carrots, Coriander, Salted Greens

Papadzul Tamale – Mayan Salsa, Pepitas, Amaranth, Tomato, Habanero

Carrot Cake

Established by cousins in 2015, Suculenta Tamalería is celebrated locally for its entirely Vegan menu, but even those more accustomed to Masa wrapped around Chicken or Pork will find a lot to like about the scratch-made fare prepared in this bare-bones place.

Open from 9:00am daily in downtown Tulum, just two women in a kitchen fronting their own courtyard garden, guests arriving early are given an opportunity to watch the pair carefully fold six types of daily Tamales while Soups bubble on a stove adjacent refrigerators packed with Vegetables.

Hailing from CDMX, but at Suculenta preparing Tamales Oaxaqueños featuring local Mayan ingredients, deciding on one “best” option is an undeniably daunting task, though the mix of bitter Mole and sweet Plantains juxtaposing Mushrooms and a Tamale studded with soft Lentils are pretty tough to beat.

Priced at 50 pesos each, with most diners likely sated by two, be sure to ask for Salsa if spiciness is desired, and for those seeking a sweet finish the 40 peso Loaf of Carrot Cake packs a lot of complexity and moisture despite its lack of Frosting.

Posted in Breakfast, Dessert, Food, Mexico, Suculenta, Suculenta Tamaleria, Suculenta Tamalería, Tulum, Vacation Tagged Amaranth, Bean, Bean Tamale, Beans, Cake, Cakes, Carrot, Carrots, Chaya, Chaya Leaf, Chaya Leaves, Cinnamon, Coriander, Corn, Corn Meal, Cornmeal, Dessert, Desserts, endoedibles, Food, Foodie, Greens, Guajillo, Guajillo Chile, Guajillo Chile Salsa, Guajillo Chiles, Guajillo Pepper, Guajillo Peppers, Guajillos, Habanero, Habanero Pepper, Habanero Peppers, Habaneros, Leaf, Leaves, Lentejas Tamale, Lentil, Lentils, Masa, Mayan Salsa, Mexico, Michael Uzmann, Mole, Mole Tamale, Momo, Momo Leaf, Momo Leaves, Mushroom, Mushrooms, Onion, Onions, Papadzul Tamale, Pastries, Pastry, Pepita, Pepitas, Pepper, Peppers, Plantain, Plantains, Poblano, Poblano Pepper, Poblano Peppers, Poblanos, Pumpkin, Pumpkin Seed, Pumpkin Seeds, Pumpkins, Rojas Tamale, Salsa, Salt, Salted Greens, Salted Mushroom, Salted Mushrooms, Sauce, Seed, Seeds, Suculenta, Suculenta Tamalería, Sugar, Sweet Pepper, Sweet Peppers, Tamale, Tamales, Tomato, Tomato Salsa, Tomatoes, Travel, Tulum, Vacation, Vegan, Xcatic Pepper, Xcatic Peppers, Xcatic Sweet Pepper, Xcatic Sweet Peppers, Xcatic Tamale

June 3, 2021
7:55 AM
by: Uhockey

Ki’bok Coffee, Tulum MX

Ki’bok Coffee

Iced Espresso

Banana Muffin

Carrot Cake Cupcake

Brownie – Caramel, Peanut Brittle

Chilaquiles Rojos – Corn Tortilla Chips, Salsa Rojo, Oaxacan Cheese, Sour Cream, Cilantro, Onion, Shredded Chicken

Currently operating as an open-air patio during the pandemic Ki’bok Coffee remains popular for good reason – a combination of locally roasted Beans and bargain Breakfasts featuring choices both savory and sweet.

Located on Centauro Sur in downtown Tulum, far from the bustling beaches and family-run, it is after warm greetings that guests are offered a choice of seating configurations, those under the shade of palms popular for good reason even before the midday sun.

Sourcing Coffee from Veracruz and Chiapas, with Baristas capably creating a variety of Lattes and Cappuccino, purists will find Espresso clean and rich without a lot of acid, the addition of Ice necessary for those not accustomed to the heat forming a chilly makeshift Americano.

Built for a prolonged morning of conversation or work, with low volume and room to spread out, do consider housemade Pastries as a starter, prices 35-50 pesos an undeniable bargain for loaded Carrot Cake or a decadent Brownie while Chilaquiles for less than $5USD include crisp housemade Chips beneath an abundance of Cheese, Salsa and roast Chicken.

Posted in Breakfast, Coffee, cupcake, cupcakes, Dessert, Food, Ki'bok, Ki'bok Coffee, Mexico, Tulum, Vacation Tagged Banana, Banana Muffin, Bananas, Bread, Brittle, Brownie, Brownies, Butter, Cake, Cakes, Caramel, Carrot, Carrot Cake, Carrot Cake Cupcake, Carrots, Cheese, Chicken, Chickens, Chilaquiles, Chilaquiles Rojos, Chip, Chips, Chocolate, Chocolate Fudge, Cilantro, Cinnamon, Clove, Cloves, Coffee, Corn Tortilla, Corn Tortilla Chip, Corn Tortilla Chips, Corn Tortillas, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Cupcake, Cupcakes, Dark Chcolate, Dessert, Desserts, endoedibles, Espresso, Food, Foodie, Frosting, Fudge, Ginger, Ice, Iced Espresso, Icing, Ki'bok, Ki'bok Coffee, Mexico, Michael Uzmann, Muffin, Muffins, Oaxacan Cheese, Onion, Onions, Pastries, Pastry, Peanut, Peanut Brittle, Peanuts, Pepper, Peppers, Salsa, Salsa Rojo, Sauce, Shredded Chicken, Sour Cream, Sugar, Tortilla, Tortilla Chip, Tortilla Chips, Tortillas, Travel, Tulum, Vacation, Vanilla

June 2, 2021
6:05 PM
by: Uhockey

Hartwood, Tulum MX

Hartwood

Lamb Tacos, Bitter Greens, Burnt Citrus, Coleslaw

Mayan Prawns

Sea Bass Collar in “Buffalo” Sauce, Grapefruit, Avocado

Crispy Octopus, Potatoes, Herbs, Lime

Pork Ribs, Pineapple, Chicharron, Pickles

Eggplant, Red Mole, Nut Ash

Orange Flan, Sesame Crumbles

Salted Honey Cake, Chamomile Cream

Corn and Mayan Honey Ice Cream

Peanut Brittle Ice Cream

Now synonymous with Tulum’s dining scene, Hartwood is best taken as a work of passion, American ex-patriots Eric Werner and Mya Henry establishing the foundation for a whole new type of Restaurant after falling in love with the now-busy beach road in 2009.

Off-grid by necessity, solar energy powering lights and music while cookery occurs over open flames, it is via advanced reservations (or a lengthy wait for walk-ins) that diners are granted access, every table busy from 6pm until 10pm as staff circulates with burning buckets of copal to help dissuade mosquitoes.

Zero-emissions by choice, all Proteins and Produce locally sourced for a daily-evolving menu naming only the primary Ingredient, it is from memory that talented servers recite choices, the prices expensive in comparison to Mexico as a whole but about half what an experienced diner might pay in New York, Paris or Tokyo.

All gravel floor and palm trees, with expected humidity hanging heavy, many diners will select Fruit-based Cocktails to quench their thirst, with most pairing nicely to Appetizers like succulent Lamb Barbacoa Tacos or charred Prawns bathed in a vibrant orange Sauce.

Inhabited exclusively by tourists, many the linen-clad inhabitants of nearby resorts, savvy diners will not pass on crispy Octopus that maintains its characteristic chew amidst a nearly-Spanish backdrop, while Bone-in Sea Bass bathed in piquant Dressing finds balance in Avocado and Citrus.

Better than nearby Arca or Nu, with Chef Werner’s understanding of the Yucatán allowing great Ingredients to shine without a lot of fuss, Eggplant in Red Mole comes grilled nearly-burnt adjacent fork-tender Pork Ribs complimented by Pineapple and housemade Pickles.

Unrushed despite the crowds, laid-back but certainly not slow, Dessert continues a rustic theme via bitter-sweet Flan and extra-moist Honey Cake, though the real stars are daily Ice Creams that on this evening featured Corn with local Honey and creamy Peanut Brittle with just a touch of added sweetness.

www.hartwoodtulum.com

Posted in Dessert, Food, Hartwood, Ice Cream, Mexico, Octopus, Pork, Tulum, Vacation Tagged Ash, Avocado, Avocados, Barbacoa, Bass, Bass Fish, Bitter Greens, Brittle, Buffalo Sauce, Burnt Citrus, Butter, Cabbage, Cake, Cakes, Chamomile, Chamomile Cream, Chicharron, Chicharrone, Chicharrones, Chicharrons, Cinnamon, Citrus, Coleslaw, Collar, Corn, Corn and Mayan Honey Ice Cream, Corn Tortilla, Corn Tortillas, Cream, Crispy Octopus, Crumble, Crumbles, Custard, Dessert, Desserts, Eggplant, Eggplants, endoedibles, Eric Werner, Fish, Flan, Food, Foodie, Grapefruit, Grapefruits, Greens, Hartwood, Herb, Herbs, Honey, Honey Cake, Ice Cream, Lamb, Lamb Barbacoa, Lamb Taco, Lamb Tacos, Lemon, Lemons, Lime, Limes, Mayan Honey, Mayan Prawn, Mayan Prawns, Mexico, Michael Uzmann, Mole, Mya Henry, Nut, Nut Ash, Nuts, Octopus, Onion, Onions, Orange, Orange Flan, Oranges, Pastries, Pastry, Peanut, Peanut Brittle, Peanuts, Pepper, Peppers, Pickle, Pickled Pepper, Pickled Peppers, Pickles, Pig, Pineapple, Pineapples, Pork, Pork Rib, Pork Ribs, Pork Skin, Pork Skins, Potato, Potatoes, Prawn, Prawns, Red Mole, Rib, Ribs, Salt, Salted Honey, Salted Honey Cake, Sauce, Sea Bass, Sea Bass Collar, Sea Bass Collar in "Buffalo" Sauce, Sea Bass Fish, Seed, Seeds, Sesame, Sesame Crumble, Sesame Crumbles, Sesame Seed, Sesame Seeds, Sheep, Skin, Slaw, Sugar, Taco, Tacos, Tortill, Tortilla, Tortillas, Travel, Tulum, Vacation

June 2, 2021
12:00 PM
by: Uhockey

Don Sirloin (Avenida Constituyentes,) Playa del Carmen MX

Don Sirloin

Pastor Taco, Sirloin Taco

Chorizo Taco

Known as a late-night hotspot in the days before COVID-19 Don Sirloin remains during daylight hours today, all four locations still doing good business with the most popular that on Avenida Constituyentes not far from El Fogon.

A little more expensive than the competition, approximately 2 additional pesos and one less Tortilla per Taco, it is directly from the spit that Meat is sliced quickly, the Pastor bright orange but not nearly so succulent as El Fogon, though the eponymous Beef finds fat rendered with flesh extra-tender.

Also offering Hamburgers, Burritos and booze, with service English-fluent and friendly, an under-discussed surprise is Don Sirloin’s Chorizo with unexpected brightness and medium-heat that dissipates with a hint of Cinnamon lingering.

www.donsirloin.com

Posted in Don Sirloin, Don Sirloin Avenida Constituyentes, Food, Mexico, Playa Del Carmen, Pork, Vacation Tagged Asada, Asada Taco, Asada Tacos, Beef, Beef Sirloin, Chorizo, Chorizo Taco, Chorizo Tacos, Cilantro, Corn, Corn Tortilla, Corn Tortillas, Cow, Cows, Don Sirloin, Don Sirloin Avenida Constituyentes, endoedibles, Food, Foodie, Lime, Limes, Mexico, Michael Uzmann, Onion, Onions, Pig, Pineapple, Playa Del Carmen, Pork, Salsa, Sirloin, Sirloin Taco, Sirloin Tacos, Taco, Tacos, Tomato, Tomatoes, Tortilla, Tortillas, Travel, Vacation

June 2, 2021
11:25 AM
by: Uhockey

Taqueria El Fogon (Avenida Constituyentes,) Playa del Carmen MX

Taqueria El Fogon

Salsa, Condiments

Grilled Onions

Chorizo Tacos

Sirloin Tacos

Asada Tacos

Flan

Undeniably the most well-known Taqueria in Playa del Carmen, El Fogon’s location at Avenida Constituyentes needs no introduction, even though the original is found a bit further from tourist-central.

Offering full-service across three storefronts, a well-stocked bar proving popular during peak times, guests are invited to explore a variety of Meats atop Tortillas or Bread, prices beginning at 18 pesos more pricey than others, though by-and-large still a bargain considering the portions.

Unassuming in open air, spinning Sirloin and Asada visible adjacent the grill, service at El Fogon is quick and friendly, a total of eight double-Tortilla Tacos arriving in less than ten minutes alongside freshly grilled Onions, creamy housemade Flan and toppings plus Salsa.

Certainly no secret, most clientele seemingly local on a weekday at 11:30am, first bites of Sirloin find the Beef well-seasoned and tender despite a fairly lean cut while finely-chopped Chorizo is hindered by a hard-seer until partially-blackened, the better bet instead thin slices of marinated Pork topped with caramelized Pineapple, Cilantro and Onion that may just be the best in town.

Posted in Dessert, El Fogon, El Fogon Avenida Constituyentes, Food, Mexico, Playa Del Carmen, Pork, Taqueria El Fogon, Taqueria El Fogon Avenida Constituyentes, Vacation Tagged Asada, Asada Taco, Asada Tacos, Beef, Beef Sirloin, Caramel, Chorizo, Chorizo Taco, Chorizo Tacos, Cilantro, Corn, Corn Tortilla, Corn Tortillas, Cow, Cows, Cream, Custard, Dessert, Desserts, El Fogon, El Fogon Avenida Constituyentes, endoedibles, Flan, Food, Foodie, Grilled Onion, Grilled Onions, Lime, Limes, Mexico, Michael Uzmann, Onion, Onions, Pastries, Pastry, Pig, Pineapple, Playa Del Carmen, Pork, Salsa, Sirloin, Sirloin Taco, Sirloin Tacos, Taco, Tacos, Taqueria El Fogon, Taqueria El Fogon Avenida Constituyentes, Tomato, Tomatoes, Tortilla, Tortillas, Travel, Vacation

June 2, 2021
10:30 AM
by: Uhockey

El Gran Taco, Playa del Carmen MX

El Gran Taco

Tacos de Carnitas

Tacos de Guisado

Enchiladas de Mole Poblano

Gorditas Especiales

Nowhere near Playa del Carmen’s tourist corridor, El Gran Taco is the sort of place that only those with a car and attuned culinary radar will discover, but for fans of Guisado there is no better place in town to tuck in amongst the locals.

Owned by a fourth generation restaurateur, her family recipes served up in a lot across from Sam’s Club from 8:30am until 4:30pm Tuesday through Sunday, it is from a fairly sizable menu that guests are asked to make choices, most items ranging 20-50 pesos despite sizable portions.

Open-air and no frills, housemade Carnitas a popular choice thanks to bits of skin chopped like North Carolina BBQ, diners are invited to choose from a half-dozen Stews offered daily, Potatoes and Pig in smoky Red Sauce deeply imbued with spice while Tripe in Salsa Verde balances richness with acidity.

Also home to Gorditas and Flautas, the former layered with Beans inside a crisp Masa pocket, guests with a bit of patience will also be rewarded by housemade Mole that is medium-thick and minimally sweet with plenty of earthy aromatics top Cheese Enchiladas.

Posted in El Gran Taco, Food, Mexico, Playa Del Carmen, Pork, Vacation Tagged Bean, Beans, Beef, Beef Stomach, Black Bean, Black Beans, Butter, Carnitas, Carnitas Taco, Carnitas Tacos, Cheese, Cheese Enchilada, Cheese Enchiladas, Chocolate, Cilantro, Cinnamon, Corn, Corn Tortilla, Corn Tortillas, Cornmeal, Cow, Cow Stomach, Cow's Stomach, Cows, Cream, Crema, Dark Chocolate, El Gran Taco, Enchilada, Enchiladas, Enchiladas de Mole Poblano, endoedibles, Food, Foodie, Gordita, Gorditas, Gorditas Especiales, Guisado, Masa, Mexico, Michael Uzmann, Mole, Mole Poblano, Onion, Onions, Pepper, Peppers, Pig, Playa Del Carmen, Poblano, Poblano Pepper, Poblano Peppers, Poblanos, Pork, Potato, Potatoes, Salsa, Salsa Verde, Sauce, Stew, Stomach, Taco, Tacos, Tacos de Carnitas, Tacos de Guisado, Tomato, Tomatoes, Tortilla, Tortillas, Travel, Tripe, Trippa, Vacation

June 2, 2021
8:45 AM
by: Uhockey

La Brioche de Playa, Playa del Carmen MX

La Brioche de Playa

Pan Suisse

Almond Croissant

Paris Brest

Pecan Tart

Pain au Raisin

Located on Calle 38 Norte, towards the quiet end of 5th Avenue, La Brioche portends to offer a taste of Paris in Playa del Carmen, and does so with mixed success at a very fair price.

A new-ish contender to Chez Celine at Breakfast, with an air conditioned interior and open air patio, guests can stop by La Brioche beginning at 7:00am daily, the fact that most items cost well below $5USD made more impressive by the degree of craftsmanship implemented in Pastries for 50 pesos.

Prone to the same elements that make baking in Quintana Roo a challenge, but faring better with humidity than the likes of Das Brot, Breakfast began with Pan Suisse, the item’s popularity in Mexico admittedly quite surprising and at La Brioche better than others while an Almond Croissant is unfortunately doughy without much evidence of lamination.

Improving with a Raisin Snail, its spiral protected by Butter harboring plump Fruit, credit is due for the textbook Choux comprising a Paris Brest filled with delicate Cream while a Pecan Tart attests to good ingredients blended without a lot of added sweetness to fill crisp Crust.

www.facebook.com/labriochedeplaya

Posted in Breakfast, Croissant, Croissants, Dessert, Food, La Brioche, La Brioche de Playa, Mexico, Playa Del Carmen, Vacation Tagged Almond, Almond Croissant, Almond Croissants, Almonds, Bread, Brest, Butter, Chocolate, Choux, Cinnamon, Confectioner's Sugar, Cream, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Hazelnut, Hazelnut Cream, Hazelnuts, La Brioche, La Brioche de Playa, Mexico, Michael Uzmann, Pain au Raisin, Pan Suisse, Paris Brest, Pastries, Pastry, Pate a Choux, Pate de Choux, Pecan, Pecan Pie, Pecan Tart, Pecans, Pie, Pies, Playa Del Carmen, Powdered Sugar, Raisin, Raisins, Sugar, Tart, Tarts, Travel, Vacation, Vanilla, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries