Occidental Cozumel Archives - Hungry Travelers

Occidental Cozumel

Tart, picante, and salty—Tajín hits the Mexican spot

Posted on June 1, 2018June 2, 2018 by Pat and David

A bartender at the Occidental Cozumel resort in Mexico (occidentalgrandcozumel.com) introduced us to Tajín, the blend of lime, chile peppers, and sea salt that seems to be one of the country's favorite seasonings. It's produced in Zapopan from mild chiles grown in the region. The company aims for a mix with a lot of flavor and just enough heat to keep the taste buds alert. Tajín certainly did the trick rimming the glass of a cucumber habañero margarita. The manufacturer suggests sprinkling Tajín on everything from marinated beef and vegetable skewers to chicken salad sandwiches and avocado ice cream. The web site (tajin.com) offers a recipe for the popular street food esquites. The concoction of corn kernels, cheese, chiles, cotija cheese, and mayonnaise is served...Read More

Mixing it up with tequila at Occidental Cozumel bar

Posted on March 1, 2018March 1, 2018 by Pat

“If you don't drink tequila, it is not a vacation in Mexico,” Alejandro Santos told me in the Lobby Bar at the Occidental Cozumel (Carretera Costera Sur km 16.6, Colonial El Cedral San Francicso, Palancar, Cozumel, Mexico; +1 52-987-872-9730, barcelo.com). To make sure that guests fully embrace this beverage distilled from the blue agave plant, bartenders set out a tequila tasting in the early evening. Mexicans often drink their tequila neat and favor the premium tequilas made with 100 percent agave. But tequila also works well in cocktails, mixologist Santos Elan told me. “The agave is sweeter than other liqueurs,” he said. “That's why tequila works so well in sweet drinks.” The bar churns out more than its fair share of margaritas, including the signature...Read More

Mayan flavors: fish with achiote paste

Posted on February 23, 2018February 28, 2018 by Pat

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

Tasting the Yucatan at Occidental Cozumel

Posted on February 20, 2018February 22, 2018 by Pat

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