By Dacia Rivers
Fresh seafood is plentiful in Cozumel, Mexico.
Beautiful weather and the crystal waters of the
Caribbean make outdoor eating the standard in Cozumel,
Mexico. Caribbean-style seafood makes up much of the offerings, with meat and vegetable dishes also available. Sour oranges and achiote paste, which is made from annatto seeds, are common spices.
History
Cozumel lies in Mexico's Yucatan Peninsula, which was historically isolated from the rest of Mexico by dense forests. Thus, food in the Yucatan Peninsula was inspired more by the Caribbean and Europe than by Mexico.
Types
Fresh seafood is plentiful in Cozumel. Grouper and snapper are baked in banana leaves with orange juice, achiote and oregano in a dish called tikin-xic.
Pork and chicken are eaten frequently in Cozumel. Sopa de lima is a chicken lime soup and poc chuc is pork marinated in orange juice and spices.
Availability
Restaurants in Cozumel are plentiful. You could spend 10 days on the island, eat every meal at a different establishment and leave not having sampled them all.
Cost
Dining out in Cozumel ranges from moderately expensive to very inexpensive. As of February 2010, top-end restaurants run about $25 per plate, while the least expensive meals cost between $3.50 and $10 per entree.
Experiences
Many Cozumel restaurants will cook any fish you bring them. You can spend the day fishing and have your catch prepared to your liking.
About the Author:
Dacia Rivers has been writing for Texas magazines and newspapers for more than 10 years. Her work has been published in "Texas Co-op Power" magazine and "The New Braunfels Herald-Zeitung," among other publications. Rivers has a bachelor's degree in print journalism from Texas State University.
Photo Credits:
fresh fish image by terex from <a href='http://www.fotolia.com'>Fotolia.com</a>
