Three weeks around the Yucatan:
Getting through Cancun as quickly as possible, we began our vacation in Merida. Although a marvelous old city in many ways, the tourist traffic has, I feel, affected the food in many of the restaurants in the Centro Historico. At Portico el Peregrino, Caribe and Amaro the regional dishes were pleasant enough, but unassertive and the flavors muted rather than subtle. It wasnt till we ate at La Casa de Frida on Calle 61 that we began to feel we were really eating in Mexico. Gabriela Praget, who owns and cooks, is from Mexico City and, I think combines her citys creativity and sophistication with the Yucatecan tradition. Chiles in Nogada with a pumpkin seed sauce, Huitlacoche crepes, and crepes with mole poblano were dishes that were revelations, as was the longaniza sausage from Valladolid surrounded by a pool of unctuous, delectable if medically unwise creamy cheese.
One day we took the bus to Celestun a fishing village a couple of hours from Merida. We had lunch at La Palapa an attractive place on the beach. The first course was a dish of very tender octopus in a delectable ink-based sauce. The main courses had to be sent back and taken off the bill. A plain filet of fish, simply grilled in a venue where you could see fresh fish going directly from boat to restaurant was stale, dry, overcooked and tasteless. A signature dish of shrimp bore all the signs of having been precooked, frozen, then reheated and overcooked in the microwave. The shrimp also tasted and smelt of ammonia. Both dishes also showed signs of having spent too long under the heat lamp in the kitchen.
We soon learned that if you want to have an appetizer and a main course, and do not wish to eat them simultaneously, or worse have your main course drying out under the heat lamps, its best to order the appetizer with the drinks then order the main course as you are finishing your appetizer
On to Campeche the beautifully preserved 16th/17th century port. We arrived on the bus, at lunch time and almost immediately found Marganzo, which was superb, and subject to many visits in the course of the next week. Generous appetizers fish, salsa and a garlic flavored cream, or mild yogurt always appeared gratis. The first thing I ate there was one of the best dishes Ive ever had a local chile Xcatic filled with a stuffing of baby shark and served with a light, creamy, tomato-ish sauce. Pompano stuffed with baby shrimp and bacon, covered with a different tomato sauce was almost as good. The beef and pork dishes were less spectacular but good too.
We made the longish walk from our hotel to La Pigua a highly rated fish restaurant. It was somewhat lacking in atmosphere but made up for that in the quality of the fish, and the grilled Pompano that I had was as fresh as one could wish and perfectly cooked. We ate in some of the other restaurants in the Old Town and had food that was quite acceptable but fairly utilitarian in what was becoming clear was a fairly narrow range of regional dishes. A couple of the establishments recommended in Guide Books were defunct and the Cuban owned place overlooking the Zocalo served a dismal enough lunch to discourage any thought of returning for dinner.
On our last day, on a long walk outside the city walls town we stopped for a beer at Chac Pel - Av. Lazaro Cardenas No.8 The beer came with free plates of shrimp ceviche and shredded baby shark and salsa. These appetizers were so good that we would have returned for dinner but the restaurant was closed that night. Next time!
A visit to the Campeche market was intriguing, demonstrating the wealth of ingredients that did not figure in restaurant dishes. Gorgeous fresh, fat chickens but nothing ever on the menus but the dreaded skinless breast. Many varieties of fish and seafood and a much wider variety of meat, fruit and vegetables than we ever encountered on a menu.
On to Palenque in Chiapas. Our hotel was in the atmospheric La Canada semi-jungle part of town and we ate, on two successive nights in absurdly romantic settings. Unfortunately the kitchens had obviously taken on board the message The Gringos wouldnt like that. Although still sticking to the Regional and Yucatecan dishes we had nothing of note.
A high point was a lunch at a scenic destination in the Chiapas mountains Agua Azul The collectivo driver obviously had a strong belief in an enjoyable afterlife, given his propensity for passing on blind mountain curves and total disregard of solid yellow double line road markings. The lunch was a reward, therefore, for many moments of blind terror and the onset of a gritty fatalism. We had a grilled fish called Mojarra from the estuary we were told. A very strange looking creature sporting something approaching a suit of armour with a heavily reinforced jaw. It was perfectly, simply cooked and tasted utterly delicious.
All of our traveling was by bus (usually first or second class and reliable and very safe) and occasionally entailed a certain amount of back-tracking, which is why we made an unintended but ultimately enjoyable visit to Villahermosa. We ate at a restaurant called Villahermosa, high above the river, with stunning views but only passable food. Our back tracking to Valladolid meant spending another night in Merida, which gave us an opportunity to revisit Casa Frida and taste the delights of Gabrielas Huitlacoche Crepe again.
At Valladolid we stayed at El Meson del Marques which had a delightful open air courtyard restaurant (remember mosquito repellent for your ankles). The food ranged from excellent the Papadzules (pancakes stuffed with egg and pumpkin seed), to fair (the chicken and beef dishes), with one interesting sounding local dish never available. Once again there was nothing on the menu to scare the Gringo tourists or amaze us. The one time we had something out of the ordinary was on a visit to a small but appealing town called Tizimin, a couple of hours from Valladolid. We had lunch at Los Tres Reyes, in the main square and were treated royally. Delicious free appetizers with our drinks. Then I had the days special known as Relleno Negro The dish was described to us in the waiters heavily Mayan Spanish and although I was expecting some kind of stuffed chile, what I got was a very large bowl containing pieces of beef and sausage in a thick black sauce. It looked challenging, but tasted fantastic and I ate every morsel. My wife had shrimp grilled with garlic which was very good, allowing for the indifferent quality of the shrimp something we found wherever we went. At least on this occasion they were fresh.
This was our first visit to the Yucatan peninsula and our explorations were somewhat limited by our decision to take buses, coupled by the actual distance one feels like walking in 100 F. heat, in search of an elusive restaurant which has probably gone out of business since the guide book was published. Renting a car would certainly enable access to more obscure parts in the future. We ate, as often as possible where local people were eating, and had no gastric problems whatsoever. However I think I would probably want to acclimatize my digestive system before chancing some of the delicious looking goodies that were offered for sale by local people who hopped on board the bus when it stopped in small towns.