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.
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.
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.
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.
Arguably Playa del Carmen’s most popular eatery, La Cueva del Chango is not actually a “Cave” in any traditional sense, but thanks to dense foliage and a jungle-like terrace the Restaurant at Calle 38 and Quinta Avenida maintains an air of seclusion despite being packed with tourists.
Open from Breakfast to Dinner and all-inclusive, options for kids available alongside Vegan or Vegetarian Fare, it is with two decades of history that guests are welcomed beginning at 8am daily, locally grown Coffee still worthwhile at 87ᵒF with high humidity, though the fact a Woman serving Conchas ignored the rear seating area was disappointing.
Surrounded by the sounds of Birds and flowing water, plus strategically positioned fans, it is after perusing several menu pages that decisions are made, the Empanadas with three different fillings all basic but enjoyable while Chilaquiles offered with choice of Sauce see housemade Tortilla Chips stand up nicely against Eggs, Vegetables, Cheese and Sour Cream.
White Chocolate Saffron Madeline, Dark Chocolate Saffron Madeline, Amaranth and Red Fruit Bon Bon, Strawberry Mint Pate de Fruit, Ruby Chocolate Chambord Truffle
Alfajor
The crown jewel of Hotel Xcaret’s culinary collection, Restaurante HA’ features the talents of Carlos Gaytán, and although he will forever remain the first Mexican Chef to receive a Michelin Star for his “Mexique” in Chicago it is with all the trappings of a luxury resort that HA’ aims to achieve so much more.
Defined as “Water” in the Mayan language, a sense of flow established on arrival and continuing through an immersive space surrounding a cylindrical glass fountain, guests are seated on plush banquettes abutting crisp linens, the service gratuitously pleasant such that no want or need goes unfulfilled.
Not included in Hotel Xcaret’s all-inclusive package, and open to the public via reservation only, HA’ suggests a seven-course menu complete with Wine or non-alcoholic pairings, an opening volley of Lemongrass and Lime afloat on Aloe refreshing the palate alongside raw Hamachi and a flash-fried Artichoke Amuse.
Combining French technique and the finest ingredients with Mexican Sauces and Spices, while many courses also implement elements of modernism, Venison Tartare makes a grand entrance thanks to scoops of Liquid Nitrogen-frozen Huitlacoche before dissolving into a kaleidoscope of flavors, the King Crab to follow equally mesmerizing thanks to fresh Peas and Salmon Roe dancing around delicate Panna Cotta.
Indifferent to the pairings, both versions a bit steep in comparison to Haute Cuisine that outpaces HA’s price point, course three arrives as confit Duck tucked in a small package surrounded by superlative Pipian plus a hint of mint while the Yucatan’s love of grilling sees a floret of Cauliflower complimented by Coriander and preserved Black Truffles.
Served at a pace customized to each table’s preference, neither to brisk nor lingering, sweeter Beverages begin to arrive as plates grow more rich, Chef Gaytan’s Mi Cuit Foie Gras with Red Fruit Mole as good as one will find anywhere in Paris before Al Pastor arrives in a deconstructed but entirely delicious form.
Blessed by unrivaled access to Ingredients, plus ideas cultivated across Mexico’s rich history, Dessert sees traditional Chilate matched to a textbook Marquesita enlivened by Truffle Foam prior to Coconut Milk Horchata accompanying a Mascarpone Meringue spiral atop Pear Ribbons and Charcoal Ice Cream.
Charged extra for Espresso, bold Beans from Chiapas sipped slowly over Ice with Mignardises including distinctive Bon Bons and Truffles, it is after settling the bill that guests are sent on their way with pleasantries and a signed menu, plus a boxed a boxed Alfajor and a new understanding of modern Mexican Cuisine.
Although there are an abundance of Taquerias and Street Vendors in Playa del Carmen few are so well regarded as Ah Carbon!, a shaded open air shop at Calle 22 Norte just a few blocks from the beach.
Family friendly with credit cards accepted, the open grill hissing as Al Pastor spins adjacent fire, it is from a concise menu that guests are invited to make choices, a duo of housemade Salsas arriving first to spice things up alongside Limes and chopped Jicama.
Known for grilled Meats, Al Pastor on warm Tortillas with a slice of Pineapple arguably the best in Quintana Roo, fans of Chorizo should also take notice as Ah Carbon! serves a superlative version with plenty of heat and porky sapor beneath a pile of fresh Tortillas for just 115 pesos.
Owned by a German ex-pat named Anja, Das Brot occupies a small plaza on 8th Street between 20th and 25th Avenues, the validity of claims that this is one of Playa del Carmen’s best Bakeries largely dependent on expectations and guest’s prior experience.
Translated literally as “Bread,” Loaves and Pastries offered from 8:30am Monday through Saturday, it is adjacent shelves of housemade Jams that diners will find nearly two-dozen choices, prices higher than traditional Panaderia though certainly far less than what one might spend in Frankfurt.
Formerly sold in local Markets, but now available not far from the tourist corridor, it was back at the hotel that four items were unwrapped for tasting, first bites of a Cinnamon Roll decidedly dry save for the center while Carrot Cake lacks spice or sweetness save for the Frosting.
Hoping for better from Apple Strudel, a benchmark for any German Baker, Das Brot sees its Pastry compromised by a lack of flakiness despite enjoyable Cinnamon Apples while the Flourless Chocolate Cake is actually quite good and clearly made with good Chocolate despite costing only 50 pesos for a hefty slice.
Located on 38th Street, not far from the beach, La Perla Pixan Cuisine & Mezcal Store ignores Playa del Carmen’s push towards progressive Mexican fare by looking back at traditional dishes cooked from scratch with classic technique.
Open from Breakfast to Dinner daily, the open air and smoking copal best enjoyed before or after midday’s peak sun, it is beneath umbrellas or a thatched roof that guests are offered seating, the clientele surprisingly local and service pleasant yet professional.
Offering a limited menu in the morning, though Pulque and Mezcal are ready to pour by 7:30am, it is with complimentary housemade Tortilla Chips that meals get started, both Salsas spicy in comparison to most though the creamy Green one is particularly *hot.*
Quiet early, but bustling with live music by evening, it was after ten minutes that two plates arrived simultaneously, the Chilaquiles with seared Beef and almost Dessert-like Mole maintain great texture despite Crema and Cheese while Vegetarian Emmoladas will see many sweating where they sit thanks to a complex Sauce that starts herbaceous before drifting bitter and finishing smooth despite the Guajillo’s slow-burn.
Offering a concise menu from 7:00am until 10:00pm daily, Carlota Home Bakery has gained notoriety amongst tourists for quick service and accessible options, an early stop on Tuesday neither bad nor particularly memorable save for the fact that prices trend higher than Playa del Carmen’s more traditional Bakeries.
Small in size, a half dozen tables bridging interior to patio, it was after being informed that menu items are only offered for dine-in that seats were taken, Pastries such as the Cinnamon Roll and Carrot Cake unremarkable while layered Corn Cake and delicate Alfajores fared better.
Waiting nearly fifteen minutes for the rest, a Ham and Cheese Croissant laughably small and the Viennoiserie no better than pre-frozen, Carlota’s Frappuccino was mostly froth and Ice Cubes while the Avocado Toast was stingy in its toppings but clever in terms of the “Toad in the Hole” plating.
Warm Dark Chocolate Cake, Salted Caramel Ice Cream
Strawberry and Hibiscus Tamale, Vanilla Cream, Preserved Berries
Spanish for “cousin,” most Mexicans will say Primo means much more, and in that vein Chef Pedro Abascal designed his Restaurant at the corner of 10th Avenue and 14th Street as a place where guests could feel like they were dining at home.
Not far from the bustle of Quinta Avenida, though in reality far more Tulum than Playa del Carmen, it is from an open air kitchen that Chefs Abascal and Roberto Martinez create bold plates utilizing local Ingredients, the majority kissed by flame or smoked in a Big Green Egg while others are buried and cooked in a pit oven in the style of Barbacoa.
Dinner only and subject to the elements, both weather and vagrants lingering near, it is while decisions are made that diners are offered Peanuts, a seemingly odd choice but thankfully one that prevents diners from filling up before the arrival of vibrant Guacamole served alongside freshly-fried Tostada.
Well priced for large portions, five U-10 Shrimp for less than $16USD served with a bit of char in Salsa, it was in place of sold-out Bone Marrow that a daily special of Brisket was served, 24-hours of low heat yielding tender flesh that stands up well to Ginger and herbaceous Recaudo.
Easily sold on a half-Duck tenderized by acid before Roasting, the blend of smoke and Citrus deeply penetrating medium-crisp Skin, it was on the recommendation of a tattooed server that Suckling Pig Terrine was also ordered, its texture perfectly suited to be eaten on its own or atop hand-pressed Tortillas.
Low enough volume to carry on a conversation, though music helps subdue street noise, Dessert sees Chocolate from Oaxaca used to create a molten Cake Michel Bras would be proud of, while the seasonal Strawberry and Hibiscus Tamale sends taste buds reeling with a diversity of tastes, temperatures and textures.
Cortadillo with Pineapple Jelly, Concha, Piedra de Elote, Custard Empanada, Tricolor Polvorone, Oreja, Piedra de Coco
Tres Leches
Open daily at 6am on Luis Donaldo Colosio Avenue, Panadería y Pasteleria Mana is a decidedly locals-only Bakery in Playa del Carmen, its perfunctory service offset by low prices for Pan Dulce and Desserts that range from good to merely decent.
Taken to go for snacks at Xplor, though a medium-wet slice of Tres Leches and one Concha didn’t make it past the door, highlights included springy Cake with a thin layer of Pineapple Jam plus Icing while both the Cookie and Oreja were so dry that one might question whether they were leftover from the previous day.
Located on 20th Avenue between 20th Street and 24th Street, Choux Choux Café markets itself as one of Playa Del Carmen’s most environmentally conscious eateries, a natural aesthetic lined with local art fronting the kitchen which focuses on French favorites built from local Ingredients.
Housing found objects and foliage, the clientele at least half English-speaking on Monday morning, it is with the smell of Coffee in the air that guests are invited to peruse a small menu, though on this day the focus was entirely on the Pastry case in back.
Offering Vegetarian-friendly fare from Breakfast to Dinner, with low prices allowing a opportunity to sample broadly, it was while waiting for a Ham and Cheese Croissant to be warmed that Choux Choux Café’s Almond version was tasted, high humidity doing nothing to help its texture while the Filling was commercial Frangipane and far too sweet.
A bit better with the Butter Croissant, though a side of fried Potatoes was far more memorable than the Sandwich, Choux Choux’s Corn Muffin is fairly basic while both Lemon Cake and Banana Nut Bread do well with the moisture and come in a sizeable slice for the price.
Further disappointing with an Oatmeal Cookie, the sort of thing one might market as an item for hikers to obtain maximum nutrient density without much stomach impact or taste, Pesos are far better spent on Pan Suisse that isn’t necessarily well-laminated but well-stocked with Butter as well as Chocolate.
One of fourteen brands owned by Grupo Anderson’s, whose Senior Frog’s has established itself as an international tourist hotspot, Porfirio’s banks on upscale environs and a club-like atmosphere to entice diners visiting Playa del Carmen’s trendy 5th Avenue.
Now with ten locations across Mexico, many open-air establishments with sizable video walls timed to techno, it was at a four-top perfect for people watching that diners were seated, the bilingual QR-code menu suggesting several dozen choices ranging from Appetizers and Salads to premium priced Steaks.
Intended to recreate classic Mexican dishes, but doing so with a creative eye towards #instagram, it is while decisions are made that complimentary Chips are served, in reality fresh Tostadas intended to be dipped in Beans or Salsa but equally well-suited to chunky Guacamole studded with Vegetables and fried Octopus Tentacles.
Accommodating a wide range of dietary preferences, a dish of vibrant Carrots with Coconut Cream recreating the flavors of Chicken Tinga admirably, additional starters consisted of warm Cheese in Syrup to be eaten on pillowy Tortillas plus Beef Tenderloin Tacos with a sidecar of scoopable bruleed Bone Marrow.
Later bringing in a live Mariachi band, while street vendors attempt to sell roses to guests along the rail, Entrees consisted of Soft Tacos with various fillings delivered via photogenic cart plus beautifully grilled Cauliflower and seasonal Fish Tacos unfortunately compromised by far too much Coriander.
Perfunctory in terms of service, emptied plates lingering as the waiter attempted to situate a slightly-overcooked Rib Eye, Dessert proved to be Porfirio’s real highlight as items offered via Ipad included peerless Churros with four dipping Sauces, sopping-wet Tres Leches and delicate Corn Cake sweetened by Honey and served with Peanut Brittle plus Ice Cream.
Owned by Venezuelan ex-pats seeking a taste of home, Kaxapa Factory has quickly become one of the most well-regarded Restaurants in Playa Del Carmen, an amicable owner plus scratch-made plates ranging 50-100 pesos undoubtedly part of the space’s appeal.
Located at 10th Street between 15th and 20th, adjacent Palacio Municiapal, it is beneath understated signage that guests will find open-air environs, hours from 10:00am to 10:00pm Tuesday through Sunday frequently seeing all nine tables full.
Named after the “Cachapa,” a Sweet Corn Pancake with Cheese and Brown Sugar, dining at Kaxapa Factory begins with warm greeting and complimentary Juices, all made on-site from local Ingredients, as much of Venezuela’s cuisine shares roots with that of Mexico.
Easy to navigate in English or Spanish, with comprehensive descriptions across a laminated menu, Lunch began with fried balls of soft Cheese, a dip in traditional Guasacaca Sauce adding depth while an Empanada to follow was generously portioned and nearly bursting with Beef and Beans.
Turning more traditional with an Arepa, arguably Venezuela’s most-famous culinary creation, it should go without saying that no meal at Kaxapa Factory is complete without their eponymous dish, the Pancake’s fold around seasoned Chicken and Cheese compelling bite-after-bite before finishing up with texturally refined Flan imbued by Coconut.
Located at one of Playa Del Carmen’s busiest intersections, and amongst over a dozen locations across Mexico, Las Hijas de la Tostada promises guests fresh flavors and innovative combinations in a casual atmosphere with prices appropriate to the concept.
Selling “The best Tostadas and Seafood in Mexico,” a bold statement spread across seven menu pages as professional wrestling plays on televisions overhead, it is while ocean breezes blow through the open-air space that guests are treated to good service, thick complimentary Chips enjoyable with Salsa but far better with what might just be the creamiest Guacamole in town.
Divided across several sections, both the muraled multi-leveled space and Las Hijas’ bill of fare, “Chef Suggestions” prove a smart choice from start to finish, “Camaron Caramelo” from the Hot Tostadas an elegant fusion plate incorporating Asian elements while the Raw “Copan” utilizes sautéed Onions plus crispy Leeks for texture atop Ceviche Mixto.
Less thrilled by room temperature New York Strip, marinated but just past rare despite the suggestion it is grilled, those seeking the Restaurant’s best bite should instead focus on Mezcal Octopus Tacos that see the Cephalopod left with some texture and able to stand out against a complex background of Peppers, Tomatoes, melted Cheese, Avocado and seasoning.
A true “Bean-to-Bar” operation, utilizing zero-emissions solar energy from fermentation to roasting and winnowing, Ah Cacao Chocolate Café began in 2004 on a single family farm in Mexico – its products now offered online, in partnering shops and across five Cafes throughout Quinta Roo.
Based out of Playa del Carmen, the store on Fifth Avenue between 38th and 40th Streets offering air conditioned respite from nearby beaches, it is alongside several packaged goods that the tidy Café serves Pastries, Sandwiches and Coffee at prices a bit higher than other smaller brands, though still a bargain compared to similar items in the United States of America.
Supported by Xcaret, and bolstered by online sales during COVID-19, one bite of Ah Cacao’s 72% Dark Chocolate is all one needs to appreciate the quality of Mexican Cacao, its brightness dissipating into smoother herbal bitters and lingering sweetness well-suited for baked goods such as a thin yet dense Brownie.
Also taking on Desserts without Chocolate, a double-stack Carrot Cake with Cream Cheese Frosting performing well while Pastel de Maiz that eats like New York Cheesecake is truly mesmerizing, do not let Playa del Carmen’s humidity thwart a look at Ah Cacao’s Chocolate Croissant which offers not only filling but drizzle amidst proper lamination.
Open from 7am until 10pm daily at 10 Avenida Norte, Panificacion Castillo is well known amongst locals who can frequently be found filling the outdoor patio, and much like other Panaderia in Quintana Roo the Bakery offers a wide variety of choices at bargain prices.
Easily located on an otherwise residential block, despite signage obscured by cloth awning and umbrellas, it is upon entry that patrons will find no less than sixty daily Breads, some more affected by Playa Del Carmen’s humidity than others, though Corn Cake as well as Bread Pudding are each well suited to such and thus well-executed.
Less impressed by a two-layer Cake sandwiching artificial Berry Cream, along with an over-baked Bolovan, Panificacion Castillo’s Concha is respectable if not top-tier while the Conito filled with Vanilla Cream shows well for laminated Pastry in such a climate.
Taking a chance on buttered Bread with Sugar, a recommendation from the clerk that reminisces of Crème Brulee thanks to its crunchy top, those seeking Castillo’s best item should head straight for the Tricolor Polvorone that is soft yet crumbly with three distinct flavors and a dollop of Jam at the center.
MigaPlaya is an Argentine Bakery outside the center of Playa Del Carmen, its focus on traditional Breads and Sandwiches drawing a devoted crowd of locals including many natives of Argentina who call Quintana Roo home.
Open 8:00am to 8:00pm daily, unlabeled goods in the window happily explained by a man using broken English while two bakers worked in the back, it was from a somewhat limited collection that six items were requested, MigaPlaya’s Biscuits small and savory with plenty of layers but not nearly so fluffy as the American version.
Anticipating imperfect Viennoiserie considering Playa Del Carmen’s humidity, a proper assertion based on soft Croissants bolstered by fillings such as Chocolate and Dulce de Leche, Orejas proved better in terms of texture while leavened Bread topped in Custard and Fruit were soft, springy and delicious.
Surrounded by bamboo curtains, with murals of fisherman decorating the walls, La Bamba Jarocha will not find its way onto most tourist agendas, but for those visiting Playa Del Carmen to experience its culinary scene the Restaurant at Calle 30 Norte offers tremendous value and exemplary customer service for some of the best Seafood in town.
Well known amongst locals, and routinely packed from 10am until 10pm daily, it was after a quick temperature check that three diners were sat at room’s center, the laminated menu consisting of seven pages featuring everything from Ceviche and Tostadas to Soups and whole Fish.
Lined with televisions and Mexican music overhead, a family-friendly atmosphere undoubtedly part of the open-air space’s appeal, it was while weighing options that Chips and Salsa were offered, the “spicy” frankly hot but everything else well-suited to freshly made Guacamole plus an abundant portion of tender Octopus Ceviche.
Dissuaded from Soup by Playa Del Carmen’s heat and humidity, but unwilling to forgo what a waitress described as the house special in Spanish, course two consisted of scored and fried Snapper alongside Mashed Potatoes, plus a hemisected Pineapple hollowed out and filled with plump Shrimp, stretchy Cheese and plenty of Butter plus Garlic.
Saying yes to soft Bread for sopping up Sauces, and barely a drop left behind, Dessert consisted of Fried Bananas with thickened Cream, Flan topped in bitter Caramel Sauce and moist Tres Leches featuring a ribbon of Pecan Cream between the layers of springy sponge towards the bottom.
