SALSA!

Perhaps the king of Mexico’s condiments, salsa can elevate even the most simple dish to sublime levels. While many visitors to Mexico may think of something simple and cooked, with tomato and onion, like Pace or Herdez produced brands when speaking of salsa, or perhaps the fresh pico de gallo you’ll almost always find inContinue reading “SALSA!”

Achiote – Red Spice Goodness

Considered native to Mexico, Belize and areas of South America, the Bixa Orellana shrub’s distinctive red seeds are used to produce the spice, Achiote – named from the Aztec Nahuatl language, also commonly known as Annatto, as well as Roucou in other areas of the Caribbean. After the seeds have been dried and ground, theyContinue reading “Achiote – Red Spice Goodness”

What’s in a name?

Huitlacoche. Cuitlacoche. Corn Smut. Corn Truffle. Mayan Truffle. All these names refer to the same thing – deliciousness! Sometimes, under rainy or excessively humid conditions, the fungus Ustilago maydis attacks organic corn and the kernels change into large, bulbous blue-grey, mushroomy galls that taste simultaneously of corn and mushroom but also with a woody, richContinue reading “What’s in a name?”

What is “Real” Mexican Food?

After watching a “Tasty” video on Facebook and reading some of the thousand or so comments, the majority of which slammed Tasty, insisting that the recipes were not “Mexican,” it seemed natural to ask, “What is real Mexican Food?” It’s a somewhat ambiguous answer, depending on how you look at it – so lets startContinue reading “What is “Real” Mexican Food?”

Kinta Mexican Bistro

Kinta is a contemporary Mexican Bistro with a lush Garden setting. An exploration of the senses awaits in Kinta. One of our favourite Cozumel restaurants, we started with Kinta as the first review partially because we know that this will likely be one of the last for Kinta at their current location – and areContinue reading “Kinta Mexican Bistro”