Warning: Declaration of Jetpack_IXR_Client::query() should be compatible with IXR_Client::query(...$args) in /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php on line 93

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893

Warning: Cannot modify header information - headers already sent by (output started at /home/magson5/public_html/wp-content/plugins/jetpack/class.jetpack-ixr-client.php:93) in /home/magson5/public_html/wp-includes/rest-api/class-wp-rest-server.php on line 1893
{"id":2488,"date":"2014-09-24T20:48:07","date_gmt":"2014-09-25T00:48:07","guid":{"rendered":"http:\/\/magsonthemove.com\/?p=2488"},"modified":"2016-12-07T16:34:39","modified_gmt":"2016-12-07T21:34:39","slug":"mexican-food","status":"publish","type":"post","link":"https:\/\/magsonthemove.com\/mexican-food\/","title":{"rendered":"Holy Mole; Discovering Diversity in Mexican Food."},"content":{"rendered":"

<\/a><\/p>\n

\"Holy<\/a><\/p>\n

<\/span>I thought I knew Mexican cuisine before my recent trip to Cancun.\u00a0 I grew up on Mexican food.\u00a0 Where I lived in Franklin, TN, La Hacienda was the only restaurant open past 8pm and therefore became a staple.\u00a0 I’m fairly certain my first cocktail was a margarita at that very restaurant.<\/p>\n

<\/span>Comedian Jim Gaffigan has a bit that embodies what most Americans think about Mexican food.<\/p>\n

\n

<\/span>“Mexican food\u2019s great, but it\u2019s essentially all the same ingredients, so you\u2019d have to deal with all these stupid questions. \u201cWhat is nachos?\u201d \u201c\u2026Nachos? It\u2019s tortilla with cheese, meat, and vegetables.\u201d \u201cOh, well then what is a burrito?\u201d \u201cTortilla with cheese, meat, and vegetables.\u201d \u201cWell then what is a tostada?\u201d \u201cTortilla with cheese, meat, and vegetables.\u201d \u201cWell then what i-\u201d \u201cLook, it\u2019s all the same!<\/i>\u00a0Why don\u2019t you say a Spanish word and I\u2019ll bring you something.\u201d You can view it here.<\/a><\/p>\n<\/blockquote>\n

It’s funny and pretty true.\u00a0 The Mexican food we as Americans are typically exposed to, is usually just some configuration of tortillas and cheese, which is great, but Mexican cuisine is so much more.\u00a0 My recent trip to Cancun changed all I thought I knew about Mexican food.<\/p>\n

<\/span>I experienced approximately 7 billion courses of Mexican goodness and countless variations on the margarita in my week in Cancun.\u00a0 Of course 7 billion is a lot to keep track of, so I’ll just be hitting the highlights.<\/p>\n

My Mexican culinary adventure started just a few hours off the plane at <\/span>Xoximilco Cancun<\/a><\/span>, which I mentioned briefly in a previous post and still intend to elaborate on.\u00a0 Perhaps it was the thrill of being a foreigner alone in a strange land, or perhaps it was the all you can drink tequila, but I had my first non-roller coaster or convertible related taste of insect.<\/p>\n

\n

<\/span><\/span>Chapulines<\/span>–<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span> crickets or grasshoppers fried with lime, chili, garlic, and salt.\u00a0 A popular treat in the summer and early autumn in Mexico.<\/span><\/p>\n

\"Chapulines-<\/a><\/p>\n

<\/span>\u00a0I don’t remember that on the menu at Taco Bell (at least not on purpose)!\u00a0 So, it can only get better from there right?\u00a0 Actually, they weren’t too bad.\u00a0 In fact, they would have been good if they didn’t look so much like crickets.\u00a0 They were small and fried and seasoned enough that they just tasted like corn nuts, or pork rinds.\u00a0 I found them much more enjoyable in flavor than the other fear factor food they were being served with, dried fish eaten whole… eyes and all.<\/span><\/p>\n

\"Dried<\/a><\/p>\n

Those weren’t bad either, but very fishy (go figure, huh?).\u00a0 Glad I tried it, don’t need to do it again.<\/span><\/p>\n

\n

\n

<\/span><\/span><\/span>Fresh Seafood<\/span>–<\/span><\/span><\/span> <\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span>Much of Mexico is coastal, and that’s certainly the case where I was in Cancun.\u00a0 It only makes sense that they would make good use of their access to delicious fresh seafood.\u00a0 Why that hasn’t been translated to “American-Mexican” food I will never know.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

<\/span>Grouper Al Ajillo<\/strong><\/em><\/span><\/span> <\/span>(with chile guaillo) at Isla Contoy at the Fiesta Americana Grand Coral Beach<\/a>.<\/span><\/p>\n

\"Grouper<\/a><\/p>\n

<\/span>As an added bonus, this restaurant has maybe the best view in the world, in addition to amazing seafood.<\/span><\/p>\n

\"Fantastic<\/a><\/p>\n

\n

\n

Lobster Tail served on sweet plantains<\/strong><\/em> at Ramona<\/a> in <\/span>Nizuc Resort and Spa<\/a><\/span><\/p>\n

\"Lobster<\/a><\/p>\n

\n

\n

<\/span>Orzo Pasta Seafood Stew<\/em><\/strong> at <\/span>El Cafe Mexicano<\/a> at The Ritz Carlton, Cancun<\/a><\/span>– Small oval shaped pasta, local seafood, tomato chipotle broth, lemon, arugula.<\/span><\/p>\n

\"Orzo<\/a><\/p>\n

\n

\n

<\/span>Adobe Jumbo Shrimp<\/strong><\/em><\/span> <\/span><\/span>at <\/span>El Cafe Mexicano<\/a> at The Ritz Carlton, Cancun<\/a><\/span>– Huitlacoche (known as the Mexican truffle and my new favorite thing!) rice, fresh corn, fava bean sauce.<\/span><\/p>\n

\"Adobe<\/a><\/p>\n

\n

Holy Mole!-<\/span><\/p>\n

(sorry, couldn’t resist) Okay, so I was well aware of mole before visiting Cancun, but I had forgotten how much I loved it.\u00a0 It’s not super common here in the States and has certainly taken a backseat to tamales, burritos, nachos and the like.\u00a0 Mole is one of my favorites and I had some of the best mole I’ve ever tasted while in Cancun.<\/p>\n

<\/span>Kobe Steak with Dark Mole<\/strong><\/em><\/span><\/span><\/span><\/span><\/span><\/span>,<\/span><\/span><\/span> <\/span>Charred Vegetables, and Coriander Foam at Ramona at Nizuc Resort and Spa.<\/span><\/span><\/span><\/span><\/p>\n

\"Kobe<\/a><\/p>\n

This was perhaps my favorite single dish at any of the amazing restaurants I visited in Cancun, closely tailed by the seafood stew at The Ritz.\u00a0 It’s a tough job, but someone’s got to do it.<\/span><\/p>\n

\n

Simply titled, <\/span>Chicken with “Mole”<\/span><\/strong><\/em> at <\/span>Benazuza Restaurante<\/a> at the <\/span>Oasis Sens<\/a><\/span><\/p>\n

\"Chicken<\/a><\/p>\n

<\/span>Here the chef paired mole with a spicy peanut sauce, which is nothing short of genius.\u00a0 Maybe it’s that peanut sauce and mole are two of my favorite things, maybe it’s the seemingly obvious “why didn’t I think of that” combination of peanut and chocolate, I don’t know, but … mind blow.\u00a0 In fact, the whole <\/span>Benazuza<\/a><\/span> experience was so extraordinary that it warrants (and will be getting) it’s own post.\u00a0 So for now I will just say, if you visit Cancun and don’t eat here, you’re missing out.<\/span><\/p>\n

\n

\n

<\/span>Desserts-<\/span> <\/span>As with most Americanized versions of ethnic foods, the Mexican desserts we’re regularly offered here leave a little to be desired.\u00a0 Mexican food is way more than churros and fried ice cream!<\/span><\/p>\n

<\/span>Pastries and macaroons<\/strong><\/em><\/span><\/span> <\/span>at The Fiesta Americana Grand Coral Beach.<\/span><\/span><\/p>\n

\"Eclair<\/a><\/p>\n

\"Chocolate<\/a><\/p>\n

\"Chocolate<\/a><\/p>\n

\"Macaroons<\/a><\/p>\n

\n

Okay, I know they are not classically Mexican food, but I had them in Mexico and they were great. So, I’m counting it.<\/p>\n

The Fiesta Americana Grand Coral Beach is also where I discovered the<\/span> <\/span>Carajillo<\/strong><\/em>.<\/p>\n

\"Carajillo<\/a><\/p>\n

\n

<\/span>After a bit of research the “carajillo” seems to be a catch-all name for a cocktail of espresso and any liquor or brandy, but the local preference was Liquor 43, a vanilla flavored Spanish liquor.\u00a0 This particular cocktail seems to be called a carajillo 43, but I ordered several at different places as just “carajillo” and this is what I got.\u00a0 Also, it’s delicious.<\/p>\n

<\/span>Flan<\/em><\/strong>–<\/span><\/span> I know this is one we have here, but this one was coconut, and at The Ritz, and the Caribbean Sea was outside, so obviously it’s the best.<\/p>\n

\n

Coconut Flan<\/em><\/strong> at <\/span>El Mexicano Cafe<\/a> at The Ritz Carlton, Cancun.<\/span><\/p>\n

\"Coconut<\/a><\/p>\n

\n

<\/span>(Notice the Carajillo!)<\/p>\n

Everything that happened at Benazuza- I know this post is a bit of a tease.\u00a0 I’m saving most of the info for my post on Benazuza<\/span>, but there were about 24 courses there so I think I’ve left plenty to cover.\u00a0 Here’s a sneak peak.<\/p>\n

\n

<\/span>Maracuya Pinata<\/em><\/strong><\/span> at <\/span>Benazuza Restaurante at <\/span>Oasis Sens.<\/span><\/p>\n

\"Maracuya<\/a><\/p>\n

This is passion fruit ice cream that comes out in a sphere that you whack open with a bat revealing fresh berries.\u00a0 AMAZING!<\/span><\/p>\n

Fruits and Vegetables Box <\/em><\/strong>at <\/span>Benazuza Restaurante at <\/span>Oasis Sens.<\/p>\n

\"Fruits<\/a><\/p>\n

\n

<\/span>All of the “fruits and vegetables” are filled with different flavors of mousse or cream and laying in a crumbly nutty-chocolate “dirt”.\u00a0 Really, this restaurant is so much fun!<\/p>\n

And of course, plenty of <\/span>margaritas!<\/span><\/span><\/em><\/strong><\/p>\n

<\/span>Smokey Mezcal Margarita<\/em><\/strong><\/span> at Ramona at Nizuc Resort and Spa.<\/span><\/p>\n

\"Smokey<\/a><\/p>\n

Midori Margarita<\/strong><\/em> at The Ritz Carlton, Cancun.<\/span><\/p>\n

\"Midori<\/a><\/p>\n

Invisible Margarita<\/strong><\/em><\/span> at <\/span>Benazuza Restaurante at <\/span>Oasis Sens<\/span><\/p>\n

\"Invisible<\/a><\/p>\n

<\/span>Hot and Cold Margarita<\/em><\/strong><\/span><\/span> at <\/span>Benazuza Restaurante at <\/span>Oasis Sens<\/span><\/span><\/p>\n

\"Hot<\/a><\/p>\n

\"Hot<\/a><\/p>\n

Paloma<\/em><\/strong><\/span> at Fiesta Americana Grand Coral Beach<\/span><\/p>\n

\"Paloma<\/a><\/p>\n

\n

<\/span>(That last one is not technically a margarita, but palomas need love too)<\/p>\n

I was very pleasantly surprised by a lot of things on my first trip to Cancun, but most of all the food.\u00a0 It is not all street tacos and tequila shots (though I had my fair share of those too).<\/span><\/p>\n

Tequila Shots with LIme Jello Chaser<\/strong><\/em> <\/span>at <\/span>Benazuza Restaurante at <\/span>Oasis Sens,<\/span><\/span><\/p>\n

\"Tequila<\/a><\/p>\n

\n

There’s everything from street vendors selling roasted corn to haute cuisine and molecular gastronomy.\u00a0 I made a promise to myself long ago to never use the phrase “a land of contrast”, so let’s just say there was a lot more diversity in this city than I had anticipated.<\/p>\n

Having spent the first part of my stay at the <\/span>Mezcal Hostel<\/a> downtown and the last few days at the lovely <\/span>Oasis Sens Resort in the Hotel Zone, I got a small dose of all the different things Cancun has to offer and it definitely left me wanting more.<\/p>\n

Many thanks to the Cancun Convention & Visitors Bureau<\/a><\/span> and Experiencias\u00a0 Xcaret\/Xoximilco for inviting me to all of the amazing culinary experiences in Cancun.\u00a0 As always, all opinions are my own.<\/span><\/em><\/p>\n

<\/span><\/em><\/p>\n

Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

I thought I knew Mexican cuisine before my recent trip to Cancun.\u00a0 I grew up on Mexican food.\u00a0 Where I lived in Franklin, TN, La Hacienda was the only restaurant open past 8pm and therefore became a staple.\u00a0 I’m fairly certain my first cocktail was a margarita at that very restaurant. Comedian Jim Gaffigan has […]<\/p>\n