Ismael Hernandez Archives - Hungry Travelers

Floating just 12 miles off the coast of the Yucatan peninsula, the island of Cozumel was first settled by the Mayans about 2,000 years ago. The San Gervasio archaeological site on the northern part of the island shows the Mayan presence long before European contact. The language and the folkways are largely gone, but the Mayan heritage lives on through the foodways. That's why chef Ismael Hernandez of Occidental Cozumel (Carretera Costera Sur km 16.6, Colonial El Cedral San Francicso, Palancar, Cozumel, Mexico; +1 52-987-872-9730, barcelo.com) decided to conclude my introduction to local cuisine with his adaptation of the traditional dish Pescado Tikin Xic. In this case, the “pescado” was the fresh mahi mahi that we also used for a delicious ceviche (see previous post)....Read More

In all my years visiting Spain, I've stayed in a number of Barceló hotels. Founded in Mallorca in the 1930s, the group is now the third largest chain in Spain. They also have properties in another 20 or so countries. On a short winter break to Mexico, I finally experienced their international hospitality at Occidental Cozumel (Carretera Costera Sur km 16.6, Colonial El Cedral San Francicso, Palancar, Cozumel, Mexico; +1 52-987-872-9730, barcelo.com). The property is less than 20 years old, but it has a gracious, settled feel. Low-rise buildings in Colonial Mexican style sit in a natural preserve. Nobody blinks at iguanas lounging by the swimming pool or raccoon-like coatis hanging out near the bridge across a mangrove swamp to the white sand beach. Resort...Read More

Ismael Hernandez

Mayan flavors: fish with achiote paste

Tasting the Yucatan at Occidental Cozumel