Posts Tagged ‘Mexican food’

DAC and La Ceiba

Thursday, December 15th, 2011

by Monica Hartlief

DAC is hands down, without a doubt my all time favorite store in Playa del Carmen. And best of all it is a healthy and reasonably priced store. No they don’t sell shoes, clothes or perfumes. DAC is a fruit and vegetable market with a small but nice selection of organic items, a meat and dairy counter, international canned foods (mostly Italian and Asian), and several types of rice, couscous, quinoa, nuts, spices, dried chiles and dried fruit and beans, etc.

DAC 1 300x225 DAC and La Ceiba

DAC is one of the most colorful places in Playa, many fruits and vegetables are displayed in crates on counters in the aisles and you can pick and choose what you want to buy. If you don’t see what you need, don’t be afraid to ask. Yes in Spanish! Delicate items like fresh herbs need a cool environment and the big storage cooling area is in the back of the store not accessible to the customers.

DAC 3 Small 300x225 DAC and La Ceiba

Here’s a few things to ask for in Spanish:

Basil – albahaca

Mint – menta local or hierbabuena (there is a difference but I don’t know what it is)

Coriander – cilantro (this is usually sitting in a wicker basket in the store)

Parsley – perejil (can be found next to the cilantro)

Dill – eneldo

Chives – cebollin

Sage – salvia

DAC 300x225 DAC and La Ceiba

Outside, adjacent to DAC you will find their restaurant La Ceiba. Here you go for Mexican food and healthy salad choices at a reasonable price, anything from breakfast chilaquiles and huevos rancheros to lunch enchiladas rojas, burritos, great salads, grilled chicken, etc. The best thing you can get at La Ceiba in my opinion are the smoothies and fresh fruit juices. You can order them in or to go and they’re truly awesome. I love the Xama-ha, some mix of orange juice, strawberry, honey and ginger.

La Ceiba 209x300 DAC and La Ceiba

Once you start to get to know some people in Playa you’ll find you will run into almost anyone at DAC or La Ceiba. Some will be hung over from the night before and others will be fresh and awake just returning from a yoga class or on the way to the beach.  No matter what the activity , a fresh fruit juice gets or keeps them going. Well, it does for me.

DAC and La Ceiba are located on 30th avenue, between Avenida Constituyentes and Calle 20

Open Mon – Sat 7am – 8pm, Sun 7am – 2pm

Mama Mildred La Cocina Tacos and Empanadas

Thursday, October 6th, 2011

By Tyra Hamilton

For months I have seen Mama Mildred’s cart sitting near the corner of Calle 38 and 30th Avenue.  We pass this corner frequently as we go about our daily obligations and nearly each time we pass I tell Jurgen that I would really like to stop and give it a try some day.  The shrimp empanada calls my name.  On Sunday we made a point to stop here on our way to the beach.

image002 300x225 Mama Mildred La Cocina Tacos and Empanadas

Mama Mildred La Cocina. She calls to me.

I’m not an expert on empanadas and I’m not completely clear on the difference between an Argentinian style empanada and those typically found here.  It would seem, based on my personal empanada taste tests, that the difference may be in the in the dough.  The Argentinian style empanadas that I’ve eaten seem to have a lighter, flakier dough than their Mexican cousins.  They have also been fatter, with more of the delicious filling.

image004 300x225 Mama Mildred La Cocina Tacos and Empanadas

Jurgen, waiting for our order of shrimp empanadas

We each ordered a shrimp empanada and a shared bottle of agua de jamaica.  In a matter of minutes we were presented with freshly made, hot and crispy empanadas.  Then (and this is probably my favorite part) the young man behind the counter explained the many different salsas available.  There were 7 or 8, including chimichurri, tamarind, mango, pico de gallo, chipotle mayo, habanero and more.

image006 300x225 Mama Mildred La Cocina Tacos and Empanadas

Argentinian style shrimp empanadas; freshly made, piping hot and oh so good. Washed down with a refreshing agua de jamaica.

Our empanadas were wonderful, stuffed full with a very tasty, slightly spicy mixture of shrimp, tomato and mild peppers.  This gringa usually likes a little spice, but today I shied away from the more picante pepper based salsas and opted for the touch of sweetness of the tamarind and mango salsas.  Perfect.  The chimichurri sauce was delicious as well.  I could eat it by the spoonful. It only took a couple of bites before we both decided that one empanada would just not do and ordered another round.

image008 300x225 Mama Mildred La Cocina Tacos and Empanadas

From mild to knock-your-socks-off hot, I love the selection of homemade salsas!

For a grand total of $70 pesos (approximately $5.50 USD) we both left Mama Mildred’s completely sated AND with pesos left in our pockets.  We will, of course, be back to try the other menu items. Frequently.

image010 225x300 Mama Mildred La Cocina Tacos and Empanadas

Tasty AND inexpensive! This will surely become our go to spot for very yummy, cheap eats.

Mama Mildred La Cocina is a very cute, small white trailer located at the corner of Calle 38th and 30th Avenue.  Open daily from 7 am to 4 pm.  Provecho!

image012 225x300 Mama Mildred La Cocina Tacos and Empanadas

Our dog, Radar, was hoping for leftovers. There were none.

visiting Merida, Yucatan

Tuesday, October 26th, 2010

by Monica Hartlief

I lived in Merida for almost 2 years before moving to Playa del Carmen. Since I wasn’t very happy there I’ve managed to avoid visiting the city for almost 10 years. Last week all of a sudden I realized I wanted to visit Merida again. To get some up to date information I put out a message on Facebook asking all my fellow expatriate friends in Playa for recommendations on hotels and restaurants. The response was surprising. Who knew so many people knew and loved visiting Merida? There were several great hotel suggestions and the one I liked most was Hotel Hacienda Merida. So before I could change my mind I emailed the hotel and got a really fast response, I like that, so I booked for 2 nights.

hotel facade 300x225 visiting Merida, Yucatan

Hotel Hacienda Merida

pool by night 2 300x225 visiting Merida, Yucatan

Hotel Hacienda Merida - pool by night

It was strange driving back to Merida, we took the Coba – Valladolid road, which is much improved but still very long. When we finally drove into Merida I realized that many of the bad memories had faded (10 years will do that) and that I was ready to see the town from a tourist point of view.  From a lazy tourist point of view that is, because the hotel turned out to be so wonderful we really didn’t want to leave it. The room, the pool, the grounds were all meticulous and pretty, the staff was incredibly friendly and helpful,  the location of the hotel quiet and beautiful only a few blocks from the famous town square or zocalo.  It is a good thing the hotel only serves breakfast because otherwise we might have stayed in the hotel and by the pool the entire weekend.

hotel room 300x225 visiting Merida, Yucatan

Hotel Hacienda Merida - wonderful hotel room

But we did venture out and discovered some great food and “trova” music in the garden at Amaro, advertised as a vegetarian restaurant but with many chicken, fish and meat dishes on the menu as well. The highlight here was the Margarita Yucateca, with cilantro and habanero. Wow! I’m going to see if they can make something similar in the Dirty Martini Lounge next weekend. Could be dangerous.

trova at Amaro 300x225 visiting Merida, Yucatan

trova music and dinner at Amaro

On the way back on Sunday we decided to have lunch at Hacienda Teya. Hacienda Teya is a restored hacienda where you can eat, sleep and rent it for your events and celebrations. It is known for its authentic Yucatecan cuisine. To be honest I thought the food was ok, we had the Pollo Pibil and Lomitos Valladolid, both dishes were, in my opinion, bland and boring. The setting is of course wonderful  but if you want to visit a truly spectacular hacienda I would suggest you check out Hacienda Temozon, south of Merida.

Merida city facade 300x225 visiting Merida, Yucatan

some street in the town center with a pretty colonial look

cathedral 300x225 visiting Merida, Yucatan

Merida cathedral

Fusion Beach Bar & Grill, not just another beach club

Friday, August 13th, 2010

by Ellen de Jonge

If you are looking for a great meal or a tropical day on the beach you should give Fusion a try. This colorful bar and grill is located right on the beach of Playa del Carmen and has lots to offer besides sun and fun.

You can enjoy breakfast, lunch and dinner right on the beach enjoying the great view with the sand between your toes.

Fusion beach bar and grill 300x168 Fusion Beach Bar & Grill, not just another beach club

Fusion Beach Bar & Grill*

The menu has a great variety of fusion cuisine, of course. It is known for serving fresh fish, traditional Mexican specialties and great sandwiches. The cheeseburgers are possibly some of the best in Playa! All served directly on the beach or in the restaurant by friendly staff to help you make your day laid-back and comfortable.

Around 5 pm the beach set-up changes from “lounging on your beach chair” to “lounging on a candle lit beach”. Your entertainment comes from the house band playing live music and fire dancers later in the evening.

Every time I spend a day or night at Fusion I come home feeling I just had a little holiday, well rested and happy. And if this blog post sounds like I copied it from a travel guide or an ad … well, I could’ve but I didn’t, I simply love the place!

You can find Fusion on 6th street and the beach. Open daily for breakfast, lunch, dinner and drinks until late.

Fusion Beach Bar & Grill is also a participant in Taste of Playa, 2nd year in a row!

* picture taken from Fusion website: Fusion Beach Bar & Grill

Tacos al Pastor

Thursday, July 15th, 2010

by Monica Hartlief

When I first moved to Mexico it was to Merida, the capital and the largest city of the state Yucatan. This is also where I had my first encounter with Tacos al Pastor, shepherd’s style tacos. I was initially attracted to it because the big slab of meat on a vertical rotisserie reminded me of Shoarma, something I use to love to eat in Amsterdam as an after-drinking-before-going-home-to-sleep snack. But that’s another story.

Tacos al Pastor is a version of Shoarma however, and was introduced to Mexico by Libanese immigrants in Puebla in the 1930’s. Shoarma is made with lamb but here Mexico pork is used and instead of marinating the meat in herbs it is of course marinated in … chiles, mainly guajillo.

The meat for the tacos al pastor is cooked on a vertical rotisserie in front of a flame. The rotisserie is called a Trompo, sometimes the tacos are called tacos al trompo, and there is a piece of pineapple on the top of the spit. Much to my surprise the piece of pineapple is not just there for decoration or taste but it’s there because the juice of the pineapple contains an enzyme (bromelain) that helps make the meat very tender, thank you Wikipedia.

El Trompo 203x300 Tacos al Pastor

El Trompo - tacos al pastor

When the meat is ready it is thinly shaved off the spit with a large knife and put on small corn tacos. A “real” taquero (the guy that makes the tacos) will then cut a piece of pineapple off the top and will send it flying to catch it on the plate with a flourish. Next the tacos are sprinkled with onion and coriander and served. Then it’s your turn. I suggest you put some freshly squeezed lime juice on top and a hot salsa of your choice. Mmm, buen provecho.

Tacos al Pastor 300x225 Tacos al Pastor

Tacos al Pastor

There are many Mexican restaurants Playa where they serve tacos al pastor. You won’t find them on Fifth Avenue however you will have to be more adventurous and venture out to 30th Avenue for example where you will find my favorite El Pastorcito (Avenida 30 x Calle 30) and don’t come too early either because they won’t serve a single taco al pastor before 7 PM!

Queso Fundido Susan’s Style

Tuesday, May 4th, 2010
image001 32 300x226 Queso Fundido Susans Style

Queso Fundido

by Susan de Lima

Queso fundido is a traditional Mexican antojito or snack that consists mostly of melted cheese. Can’t get much more delicious than that! Served with tortillas or tortilla chips for dipping. You can usually order it with chorizo or other ingredients like mushrooms for extra flavoring!
Now, I love melted cheese as much as anyone else but what I do not like was the fact that when the lovely cheese comes out it is warm and stringy then turns to a more solid form as it cools. So I came up with my own version that remains spreadable longer and is a hit everywhere I serve it! In fact I have had so many requests for this recipe by my wonderful clients I decided to share it with you all…

1 package cream cheese
1 cup grated cheese *I like using Manchego
1/4 cup extra grated cheese for topping
1/4 cup mayonaise or sour cream
1/2 glove garlic finely chopped
1/2 tsp. cumin
1/2 tsp. oregano
2 tbsp. chopped cilantro
1 tbsp finely chopped jalapeno or a few dashes of hot sauce
Salt to taste

Mix together and place in oven proof baking dish and top with remainder grated cheese. Bake at 350 degrees for about 15 minutes or until cheese is melted.

Serve with tortilla chips or for a healthier version chop fresh veggies in sticks for delicious dipping!

Suggestions:
Add other ingredients such as chopped de-seeded fresh chopped tomato, chorizo, mushrooms or beans.
Substitute light versions of cream cheese, sour cream and mayonnaise to make it healthier.

Be sure to make enough as it always disappears fast!

Susan’s Enchiladas Verdes

Thursday, October 22nd, 2009

by Susan de Lima

Being a caterer in Mexico  and passionate about food, has allowed for many food adventures in my years of living here. If I don’t know what an ingredient is used for or eat something so delectable I have to make it,I will learn how to do it! Friends and clients often ask for recipes so I thought what better way to share some than on our blog!

It was on my first trip to Playa del Carmen in 1994 when I first saw enchiladas verdes in a small local restaurant right on Fifth Avenue. You didn’t really venture off 5th then as it was where the only restaurants were! They were so good I knew I had to find a way to make them myself! Which I did. With recipe in hand I ventured out to find tomatillos (toe ma tee ohs) which I thought were green tomatoes and later learned that they are part of the gooseberry family. This makes them easily recognizable in the produce section…looks like a green tomato with a paper like wrapping on it. Of course the ones I was able to get, were canned, because that’s the only thing you can get in the winter time in Winnipeg … “Winterpeg”. So it didn’t quite have the freshness I was looking for. So I tried it in the summer with fresh tomatillos  and voila …. there I had it the fresh taste of Playa in my mouth!

Tomatillos Susans Enchiladas Verdes

fresh tomatillos

Ingredients:

Salsa

1 kilo or about 15 large tomatillos or 1 large can

1 1/4 cup less sodium chicken stock

1 clove garlic

1/3 cup chopped onion

1/2 tsp salt

1 jalapeno, seeded and chopped or 1 can green chilies

1 tbsp fresh squeezed lime juice

1 tsp cumin

2 tbsp chopped fresh cilantro

Filling:

2 1/2 cups shredded roasted chicken

1/2 cup grated cheese *manchego or mozarella

1/3 cup low salt chicken broth

1/3 cup fat free sour cream

1 tbsp fresh lime juice

1 tsp cumin

1/2 tsp salt and pepper

8-10 small tortillas *corn or flour but I think flour works best!

For salsa:

(1) To prepare the sauce, peel the tomatillos, remove stems and wash well. Cut into quarters.Or open the can!

(2) Combine all ingredients in a blender and blend until fairly smooth.

(3) Bring to a boil then reduce to a simmer. Cook until reduced to about 2 cups of liquid; around 5-10 minutes.

For Filling:

(1) Preheat oven to 400 F

(2) Combine chicken with the remainder of the ingredients. Mix well.

(3) Coat the bottom of large baking dish with cooking spray then spread 1/2 cup of the salsa on the bottom to prevent sticking.

(4) Warm tortillas slightly, then fill with 1/3 cup of the filling and roll them up. Arrange on the bottom of the baking dish.

(5) Pour remaining salsa on the enchiladas and bake for 10 minutes.

**Traditionally, a queso cotija (which looks like a crumbly feta but is a dry cow’s milk cheese) and media crema (heavy, thick cream) is put on top before serving. This is optional or I have used more manchego cheese and melted on top when baking which is delicious!

lunch Susans Enchiladas Verdes

Susan's enchiladas verdes

This recipe has even been featured in ANNA Magazine

Have a recipe to share? What about Enchiladas Rojas? Let us know!