January 28, 2015
I have taken a liking to salads that are composed of many vegetables, all finely chopped and tossed together in a harmonious pile. They are easier to eat than a large leafy salad and the flavours blend together so nicely with the dressing, just my kind of thing. I have had one such salad recently on a side trip to Merida last week. We went there to take a cooking class at Los Dos cookings... View Article
January 26, 2015
Last week we headed west of the Mayan Riviera to Merida to explore the Gulf of Mexico side of the Yucatan Peninsula. The Yucatan Peninsula separates the Caribbean sea from the Gulf of Mexico and includes three states: Quintana Roo, Yucatan and Campeche. The Yucatan is home to the Mayan people and is distinct from the rest of Mexico by its culture and cuisine. The new double lane highway from Cancun to Merida now has... View Article
January 26, 2015
One item that appears on almost every plate here in the Yucatan peninsula are the brightly coloured pickled red onions. If you look at any cook’s kitchen here you are sure to find a jar or a dish of this lovely condiment hanging around to be used with just about every food other than dessert. There are various ways of making these pickled onions but what is unique here is that they make them with... View Article
January 22, 2015
The weekly cooking classes at Latitude 20 restaurant are packed every week. It’s a wonderful opportunity to learn authentic Mexican and other South American cooking from the knowledgeable Chef Danny and meet other people in the community who clearly have an interest in learning about local cuisine. Although no reservations are required to attend the class (you can just show up) Danny is never phased by the number of people (anywhere from 20 to almost 40)... View Article
January 14, 2015
Tulum lures eco-conscious travellers for whom the massive all inclusive resorts lining the Mayan coast are not an option. It lures them with the promise of secluded beaches, great food and commitment to sustainability. But do they deliver? Are the beaches still secluded? Are they truly committed to sustainability? Tulum is off the utilities grid and hotels power up with diesel operated generators, wind power and solar panels, each with a different environmental impact.... View Article
January 13, 2015
I am learning a little about Mexican cooking while we are vacationing here. The more I learn, the more there is to learn. I have been experimenting with different rice dishes lately and this red rice turned out to be one of my favourites. I used achiote paste that I heard about at a cooking class with Claudia of Can Cook in Cancun and after discussion (mostly with hand gestures) with staff at our place... View Article
January 12, 2015
The culinary scene is developing in Playa del Carmen. New restaurants feature sophisticated versions of Mexican foods, private chefs are available to cook in your home while you are on vacation and some will come to your house to teach Mexican cooking in your own kitchen. You can also attend cooking classes and learn how to cook authentic Mexican foods prepared with local ingredients in the traditional way. The best cooking school in Playa del... View Article
January 8, 2015
One of the new hotels in the eco chic Tulum scene is hotel Mi Amor. It is part of a group of four Tulum hotels by the Colibri Hotel Collection that includes the Hotel Mezzanine, El Pez and the famed La Zebra, all situated on the Tulum white sand and turquoise water stretch of beach. We have driven past the Mi Amor on the way to the Mezzanine a couple of times while it was... View Article
January 3, 2015
The red doors in the wall surrounding the villa swung open and we were invited into a charming courtyard dominated by a lone giant banyan tree. Lorenzo led us through the open style villa to the covered patio at the back of the house and we settled in the comfortable wicker furniture covered with colourful cushions. After a few words of introduction Lorenzo invited us to the outdoor kitchen at the end of the patio.... View Article
December 10, 2014
Hola from the Mayan Riviera. We arrived here a few days ago and I am just getting into the swing of things. The pace is different here. The trip down was a “speedy” 26 hours with an overnight stay at an airport hotel, thanks to the monopoly that Canadian airlines have over the Canadian skies. I believe it takes the same amount of time to fly around the world. Upon arrival we had to endure... View Article
July 6, 2014
Part of my modus operandi (MO) in the kitchen is to have various foods already cooked in the fridge that I can pull together to create a flavourful and hopefully fun and nutritious meal. Running a vegetarian kitchen means that I often cook with grains and legumes and almost always have a couple of containers with these items on hand. Last week I went for lunch at the Eldorado Hotel and I had their cauliflower tacos.... View Article
September 21, 2013
Mexican food has been part of my repertoire for a long time. I enjoy the earthy flavours, simplicity, colours and aromas of this cuisine. I am just now replacing some of the Mexican cookbooks that I had before, and already have a few books by the incomparable Diana Kennedy (the Grand Dame of Mexican Cuisine), the modern and innovative Rick Bayless of the Fronterra fame and a few other books for information and inspiration. Diana Kennedy,... View Article
