escamoles

escamolesOur perception of Mexican food has been blighted by years of overstuffed burritos, nacho pyramids, and a scourge of chimichangas and fajitas. Yet authentic Mexican cuisine is a fusion of indigenous MesoAmerican staples like corn, squash, and chiles, influenced by the domesticated meats and cooking techniques of the (primarily) Spanish occupation. It’s one of the world’s great cuisines, holding it’s own against both France and China in my humble opinion. (Don’t believe me? Try your hand at making one of the complex regional moles.)  To a large degree that’s what part of this week in Mexico is about: tasting traditions old and new. Like escamoles, or ant larvae – a dish native to Central Mexico and considered a delicacy by the Aztecs. Insect caviar, if you will. As far as traditional foods go, it’s a lot better than it sounds. The light-colored eggs, harvested from the agave plant, resemble pine nuts and have a slightly nutty taste. Often pan-fried with butter and spices, escamoles can be found in tacos, eaten with chips and guacamole, or here at El Cardenal, turned into a no-pun-intended Spanish omelette.

IMG_2854

Share

goin’ south

IMG_3087

Share

hotel paradise

For all their friendly hospitality, Mexican hotels almost uniformly miss the mark to some degree. It’s never tragic mind you; in fact it’s often nothing more than a curious detail that leaves you to scratch your head, bewildered by a corporate thought process which somehow led to a jar of mustard arriving alongside an egg white omelet, or an artful turndown arrangement of bed pillows in the bathtub, or plush bathrobes atop paper slippers in the spa. (I will go on record, however, with enthusiastically vocal admiration for the novel Mexican art of twisting humble bath towels into fancifully shaped flowers and swans.) Brain power has obviously been extended into these little flourishes. But to what end? What does it add?  All this blather is just a long introduction to telling you how Paradisus Playa del Carmen La Perla & La Esmeralda, twined resorts which share a common zocalo yet somehow manage to navigate the task of catering to – and keeping separate – both families and adults, proves a refreshing exception to the rule. Attention has been paid here. And a great deal of thought and design have gone into Paradisus: La Esmeralda is for families, while La Perla is adults-only. Opt for Royal Service – a semi resort within the resort – and the two need never intersect. Royal Service features a private pool, bar, and an exclusive restaurant surrounded by palapas and Bali beds – in addition to a private stretch of  beach. Discrete butlers are at your beck and call, available for everything from ironing trousers to finding a preferred table at Passion by Martin Berasategui, a restaurant collaboration with the seven Michelin-star Basque chef. (Surely that’s a first for an all-inclusive resort.) Each resort is its own oasis, overlooking the Gulf of Mexico – with the stress-free luxury of never having to reach for your wallet.

Share

Proudly powered by WordPress
Theme: Esquire by Matthew Buchanan.