Have You Ever Eaten Cactus?
Well, prepared by the ladies at Antojitos Doña Pili in Cozumel, Mexico, it’s delicious.
Authentic quesadillas are a pretty basic affair in Mexico, a small tortilla (usually corn), a small amount of the main ingredient, and maybe a little bit of Oaxaca cheese. Add salsa if you dare.
Nopales, from prickly pear cactus was our favorite of the local homemade quesadillas prepared for us at the first of our six stops during our amazing Mexican food tour. We also tried tasty poblano pepper as well as huitlacoche, which is a mushroom-type fungus that grows on corn and was bland without the sauce.
Our group of six has a bunch of dietary restrictions and our enthusiastic local foodie-guide Geraldo (Jerry for the Anglos), very professionally and seamlessly, managed necessary substitutions. This food tour is designed to get visitors around to off-the-beaten-path local eateries. We booked it independently, while in town on a cruise ship stop. It was a great choice.
We enjoyed conchinita pibil tacos, which are cooked with sour orange juice in banana leaves, a favorite in the Yucatán peninsula. Like the quesadillas, tacos are not the Tex-Mex orgies we get in the States; they are simple, just the chopped pork and some onion held together by a corn taco. The next stop was for a large bowl of Sopa de Lima, a soup full of shredded white meat chicken and a broth with a hint of lime.
Voted winner of the day: Pescadoria San Carlos, where we feasted on incredible grouper ceviche and whole fried freshly caught grouper. Those of us from Florida who are used to fresh (even whole fried) fish thought it was wonderful and our other friends pronounced it the best fish they had ever had. It was really good.
The gregarious owner of this colorful restaurant sang for the group and apparently, is also a popular local comedian.
Along the way we had all sorts of great drinks to try including local Montejo beer, Hibiscus water (Agua de Jamaica), Pepino (cucumber & lime), Horchata, a milky sweet drink, and Chia Fresca complete with floating chia seeds. We stopped at a local market to get a first-hand view of the various ingredients we were eating and we ended the 3-hour tour at a bakery, but were too full to sample more than a bite of the large local pastries.
If you want to go: contact firstname.lastname@example.org They book through Viator, Inc and we booked through Cruise Planners/ShoreTrips.
Posted on February 25, 2017, in Caribbean, Cruising and tagged #cozumelchef, Antojitos Doña Pili, Cozumel, Cozumel Chef, cozumelchef.com, Mexico, Pescadoria San Carlos, Yucatan cuisine. Bookmark the permalink. 2 Comments.