Eating in Cozumel, Part 2
During our stay in Cozumel, we adhered to a strict regimen of breakfast, lunch and dinner, every single day, always at a new place. By the end of the week, our bellies were beginning to squeeze through the buttons of our shirts, and we were happy to be done with all the eating. But the meals we enjoyed in Cozumel were among the highlights of our trip.
Loud music, rock-n-roll decor, and a young crowd hungry for both food and fun are the highlights of El Muellecito (Little Dock). Even though it was a Monday evening when we showed up, we almost couldn’t find a table. There are frequent drink specials which help bring in the crowds, and great retro-rock blasting from the speakers. Perhaps most importantly, the tuna tacos I ordered were incredible.
“What’s that?!” shouts Jürgen.
“The tuna tacos are really good.”
“The music! I can’t hear you! What?”
“I said that I like my tuna tacos! You know… never mind.”
“How are your tuna tacos?”
La Cocay serves up the best modern cuisine in Cozumel. Actually, it’s the best modern cuisine I’d had anywhere, in a very long time. The creative dishes are tinged with a Mediterranean influence, and we had difficulty deciding which delicious-sounding meal to try. It was so much fun to read the menu that I called the waiter over to ask if there was a sequel.
In the end, we went with the sesame sashimi tuna and the roasted duck breast. The plates were little works of art which I (almost) felt bad about destroying. La Cocay, which is Mayan for “firefly”, is run by an American expat who’s lived on the island for years.
Found just below El Muellecito and actually run by the same family, Rolandi’s is much different in terms of style. No loud rock here, just wonderfully prepared Italian cooking. We weren’t that hungry when we sat down, and politely passed on an appetizer. But our waiter wasn’t having any of that nonsense. He first suggested and then insisted we try the octopus carpaccio. “Well, you can bring it out,” we suggested, “but we might not eat it all.” Minutes later, the carpaccio was gone and we were literally licking the plate clean.
The rest of the food was just as good. I had a colorful and rich pasta dish, and Jürgen went for pizza. Having forgotten all that crap about “not being so hungry”, we ordered dessert: Bananas Flambé. Fun to watch, and even more fun to eat.
Since it’s owned by the same people who run Kondesa, the super-cool garden restaurant we had patronized on our first night in the city, we had high hopes for Kinta. The two restaurants are similar, both with excellent food and chic decoration, but Kinta is more subdued. While Kondesa might be better with a group of friends, this was perfect for a quiet date.
Kinta bills itself as a Mexican bistro, and its menu is largely based on regional ingredients. There’s grilled shrimp marinated in achiote, scallops served with tomato-corn salsa and cilantro sauce, roasted pork with chiles, mushrooms, almonds, fig marmalade and potatoes… and now my keyboard is covered in drool. Great.
We did a lot of fine dining during our week in Cozumel, at places which cater to foreigners and the island’s well-off locals. It was excellent and interesting food, but not our normal style. So it was almost a relief to have our final meal at San Miguel’s market. Quick and easy snacks like panuchos and empanadas served by no-nonsense women who aren’t the slightest bit concerned about charming us with their breezy style. Nope. Plop your butt down on a stool in this chaotic market where people are buying yucca root and papayas, and munch down delicious tacos as fast as you can.
One thing we realized here, and have noticed in other street joints as well, is that water isn’t always on the menu. I ordered a water, and the guy asked me what kind. Cola? Lemonade? Hibiscus tea? Orange juice? And when I insisted on normal water, he gave me a “weirdo” look, and then had to go to a different stand to fetch it. We would read later that the Maya, both in the past and their ancestors today, are unaccustomed to drinking straight water, always preferring to flavor it.
Jürgen and I were invited guests at most of these restaurants, but of course are sharing our honest opinions. We can wholeheartedly recommend the places listed above, without qualm. For such a small city, San Miguel has an abundance of excellent restaurants… just another reason to stay for an extended visit!