Street Food in Playa del Carmen

We recently spent a blissful two weeks relaxing at the beach in Playa del Carmen, Mexico. When we weren't swimming in the ocean, chances were that we were getting something to eat. Playa is super touristy right by the beach, but you only have to get a few blocks inland to mostly get away from that.

We really enjoyed the street food in Playa. These are some of our favorites out of the spots we found.

El Rey del Taco


Pictured at the top of the post, El Rey del Taco serves up a variety of tacos, including arrachera (skirt steak) and campechanos (steak with chorizo). They are located on the southwest side of the parking lot of the Mega supermarket on 30th. They start business around 4pm, but there is a similar cart on the opposite side of the parking lot earlier in the day.

Kuni


Also located on the southwest side of the Mega parking lot is Kuni, a seafood taco cart. Most of their business is making very tasty shrimp tacos:



Their fish tacos are also good. I'm not sure of their exact hours, but they were usually there around mid-day and didn't seem to go very late into the afternoon.

Salbutes


Salbutes are freshly deep-fried discs of dough (a mixture of masa and flour, I think), topped with a variety of condiments. We stumbled across a stand on Avenida 25 across from the Walmart that makes very fine examples indeed:



These ones are topped with shredded chicken (they also did ground meat and egg versions). We enjoyed these for breakfast twice - we found this place late in our stay or we would have eaten there even more. They also do empanadas - the same fried dough, but with a filling inside. We never got past the awesome salbutes, though...

Cocteles Vallarta in Playas de Tijuana

When we are in a new place and looking for something to eat, I'm notorious with my wife for questing to find that spot that just feels right. Sometimes the quest is difficult and fraught with tired feet and growling bellies. Other times everything rolls easy.

This was one of those easy-rolling times.

We had passed Cocteles Vallarta the day before while wandering along Avenida del Pacifico, and had noted that it looked nice and relaxed. We saw some gentlemen sitting in the corner seats with their view over the beach and I thought - those guys have the best seats in the house.

Cue the next afternoon and we are strolling around the beach looking for someplace to eat, and the best seats in the house ended up being ours:



We spent several fantastic hours eating seafood, sometimes watching the scene at the beach and, more often than not, watching the chef of the mariscos stand do his thing.

It was a lot like watching a really good bartender go about his business. But while a refreshing drink was easily obtained, the business here was not drinks, but fresh seafood.

We started with a tostada mixta - a tostada of mixed seafood. This was definitely up there with the best I've ever had. Super fresh tasting, with lots of citrus. Really good.



We followed that with some tacos - fish and shrimp. Both were lightly battered and fried - in what I think of as "Ensenada-style". They were great - we hoovered them up before I thought to take a picture.

Satiated for the moment, we sipped on our beers and enjoyed watching a host of orders being prepared for a happy and easy-going group of costumers - ceviches, plates of fried fish and shrimp, and substantive seafood cocktails (made with a fresh base, not the thickly sweet ketchupy stuff I don't like).

It was hard to miss the pile of huge clams sitting on the counter:



We watched them be shucked, sliced and made into cocktails. They were also being made into a some sort of preparation in a bowl. We had been thinking about having another tostada mixta, but my eyes went from the bowl to "almeja preparada" (prepared clam) on the menu and we decided on that instead.

I'm glad we did:



This was perhaps the single best thing we had on our visit to Playas. Fresh clam meat, elaborated much like a cerveza preparada - with lime juice, onion, cilanro, clamato, hot sauce and a hit of maggi. Much like making a bloody mary.

The result was perfect - bright, tangy, savory and altogether very pleasant to eat. Even amidst all of of the other strong flavors, the clam maintained a definite taste of its own. And its texture was great and varied - with some bits more firm and others softer.

Eating at Cocteles Vallarta was a great experience, and one I just can't imagine having north of the border. We hope to be back soon.

Tacos Aaron in Playas de Tijuana

While we didn't specifically plan for our hotel during our weekend stay in Playas de Tijuana to be right around the corner from Tacos Aaron, we were certainly very pleased about it.

Tacos Aaron is a great example of the "Tacos Varios" style in Tijuana. "Tacos Varios" isn't very descriptive, but in Tijuana it means what we learned as tacos de guisado (stew) in Mexico City. While there are a few elements of some tacos that are prepared on the flattop, the majority of the tacos are made from pre-prepared stews. And they are fantastic.

Tacos Aaron sets up shop in the morning, and slings a steady stream of food until they run out - usually around 2-3 in the afternoon. Their most popular offering is probably the birria taco:



Slow-braised beef in a wonderfully spiced chile sauce.

They also have a "Quesabirria" taco, which ups the ante with a layer of cheese. We were toward the end of service and they were out of cheese, but we got one on a previous visit to their other truck (outside the Calimax in Colonia Soler):



I think I generally prefer the purity of the straight birria taco, but for pure indulgence it is hard to argue with the quesabirria.

We also had a few of their other tacos. This is the pollo adobado:



It was served with a terrific rich and roasty sauce.

And the milanesa:



This was probably our least favorite of their tacos, but it was still pretty damned good.

The next morning, we hit up the truck again - this time for breakfast. We got the chorizo con huevo enchilado:



Scrambled egg in a vibrant chile sauce, with large chunks of tasty chorizo. Really good.

Less attractive, but maybe even better tasting was the machaca con huevo:



The eggs were luxurious in a fantastic salsa verde. I could easily eat this for breakfast every day.

There are still a few taco varieties we have yet to try. We're looking forward to visiting them again and continuing to explore their menu. You should, too.

Tacos Aaron
Paseo Pedregel, just southwest of the Plaza Coronado shopping center
Playas de Tijuana
Baja California, Mexico

Mariscos Titos in Playas de Tijuana

Within an hour of arriving for our weekend in Playas de Tijuana we were eating lunch at Mariscos Titos. We'd been there before on a Turista Libre trip, so it made for a comfortable first stop.

Mariscos Titos is located just east of the Plaza Coronado shopping center. Here is their menu:



We started with a fish ceviche tostada:



Even though the base had some mayo in it, which I'm not very fond of, it was very tasty.

We also had a few tacos - the camarón enchilado:



and the pulpo enchilado:



Both were good, but a bit more "goopy" than I would like. I think we would have done better to order the simpler tacos.

As I mentioned earlier, we stopped here on an earlier trip with Turista Libre.



That time we had the "New York Camarón" taco:



This was a beast of a taco - a bunch of shrimp scattered on top of a thin steak, with a healthy dose of cheese underneath. Pretty much a meal in itself.

Mariscos Titos certainly wasn't the best food we had during our visit, but it was good. The service is friendly and the atmosphere is active and pleasant.

Mariscos Titos
Corales 107
Playas de Tijuana
22000 Tijuana, Baja California, Mexico

A Weekend in Playas de Tijuana

We spent last weekend at the beach in Mexico. Not in Cancun or Puerto Vallarta, or even Cabo, Ensenada or Rosarito. We were in Tijuana.

The fact that, of course, Tijuana has a beach doesn't seem to even occur to most visitors from the US. I'll admit that we had never been there until last year. The beach neighborhood is called Playas de Tijuana, and it is both similar to and different from the beaches north of the border.



Playas juts right up against the border with the United States. And by "juts right up against", I really mean it - here is the border fence:



A wooden boardwalk runs south from the border, along a beach filled with people enjoying the weather and the waves. Vendors abound selling corn on the cob and in a cup ("vasitos"), chicharrones, ice cream and other snacks.

Just in from the boardwalk is a steep cliff that leads up to Avenida del Pacifico, a seaside street lined with mariscos stands and restaurants. And a fancy new 7-Eleven:



If there is a 7-Eleven with a better view, I'm not aware of it...

We stayed a few blocks from the beach at the Dali Suites, which we really enjoyed:



And, of course, we ate very well. Here are some additional posts on some of the great food we ate while in Playas:

Tacos Aaron Fantastic "Tacos Varios" - birria and much more.

Cocteles Vallarta Fantastic seafood right by the beach.

Mariscos Titos Solid seafood offerings in a relaxed atmosphere.

Ten recipes of ours that you should make right now

This blog is almost six (!!) years old now, and we've posted quite a few recipes along the way. Here are ten of our favorites.

Go make them right now!


Lamb Rogan Josh


While Chicken Pathia is the most popular of our reverse-engineered Indian takeaway recipes, Lamb Rogan Josh is probably the one we like the best.


Pancetta Tesa


Making your own Pancetta is super easy, and doesn't require any special equipment. The rolled version is a bit more involved, but still quite manageable. Using pretty much the same technique and then smoking it afterward will get you your own Homemade Bacon.


Taco Shop Hot Sauce


We use this hot sauce almost every day - particularly at breakfast. You should, too. The green stuff is pretty darn good as well.


Cream Cheese


Cream cheese is one of the easiest cheeses you can make. Infinitely better than the store-bought stuff.


Zesty Dill Pickles


We haven't bought a jar since we started making these simple refrigerator pickles. Our version is modeled after the taste of Vlasic Zesty Dills - twangy and spicy.


Smoked Almonds


Smoked almonds are quite possibly the perfect snack food. Once you start eating them it is very, very difficult to stop.


Chile-Lime Chicken


The salty earthiness of the soy-based marinade for this chicken works so well with the acidity and chile heat from the dipping sauce.


Fish with Spicy Lentils


"Spicy" here refers to complex, intense flavors, rather than heat. It is impossible to adequately describe how delicious the lentil base for this dish is.


Cochinita Pibil


Cochinita Pibil is pork with a complexly flavored achiote marinade, cooked in banana leaves. Pure Yucatán flavor.


Chori-Migas


We first had chori-migas on a trip to Austin, and they've been a breakfast favorite ever since.

So, there you go - ten of our favorite recipes. Go make them right now!

Baja Beer Fest 2013 in Ensenada

We really enjoyed the Baja Beer Fest in Tijuana last summer, so when I found out that Craft Beer Tasters were organizing a trip to the Ensenada festival this past Saturday there was no question but that we would head down with them.

It was great to see the continued growth of the craft beer scene in Baja. While this fest maybe lacked some of the individual highlights we had at the Tijuana fest, the overall quality was at a higher level and the festival itself was much better organized.



The food was good, too. We had some fantastic ceviche tostadas from La Guerrerense and an assortment of the always great seafood tacos from Tacos Kokopelli.

The Baja Beer Fest has become a regular thing - rotating through Ensenada, Mexicali and Tijuana - so keep an eye out for the next one and make sure to go!

Taco Shop Hot Sauce Recipe Revisited

We posted our original recipe for Taco Shop Hot Sauce almost three years ago, and since then I've been continuing to making it so that we always have it on hand.

Over the course of many, many repetitions, my technique has gradually changed. While the original recipe is perfectly fine, I now do a few things differently that I think both simplify and improve the process:

• I no longer make the chile paste separately unless I am using it for something other than hot sauce.
• I make a smaller batch size. The sauce can start going a bit weird after several weeks and making a smaller amount avoids having it last past its prime.
• I broil the tomato and the garlic now, rather than cooking them in a frying pan. It is easier and works just as well.

Here is the updated recipe. Go make some right now!

Taco Shop Hot Sauce

This makes enough to fill a small (8-ounce) squeeze bottle, with a bit left over.

Ingredients:

2 medium tomatoes (approx. 8 ounces)
4 garlic cloves (skin on)
Small handful (approx. 1/4 ounce) dried chile de arbol
1 tablespoon red wine vinegar
2 pinches Mexican oregano
1 teaspoon kosher salt


Use your fingers to break off the chile stems and break larger chiles into smaller pieces. Get out as many chile seeds as you can.

In a small frying pan over medium high heat, toast the chiles while constantly stirring them around until they darken but do not burn (about
5 minutes). If your stove has an exhaust fan, you may want to use it.

Place the toasted chiles in a large bowl, discarding any seeds that fell out during the cooking process. Microwave a cup of water for 2 minutes and pour it over the chiles. Place a small plate on top of the chiles to keep them submerged. Soak for about twenty minutes.

Score both the tops and bottoms of the tomatoes with an "X" to allow the skin to peel away easily.

Put the tomatoes and garlic on a sheet pan and put them in the oven on broil until the garlic softens and the tomato skin begins to blister (5-10 minutes). You may need to take the garlic out before the tomatoes.

After cooling for a few minutes until you can safely handle them, peel the skin off of both the tomatoes and garlic. Remove any hard center bits from the tomatoes.

Put the chiles and the garlic in a blender, along with about 1/4 cup of the chile soaking liquid and blend until it forms a smooth paste.

Add the tomato and vinegar and blend until everything is well mixed.

You may need to add more soaking liquid to reach the consistency you want. The amount of water will very greatly depending on how juicy your tomatoes are.

Add oregano and salt to taste, giving a quick blend to mix.

Birrieria El Rincón del Oso in Mercado Hidalgo, Tijuana

We went down to Tijuana last Sunday to revisit Mercado Hidalgo and have lunch at Birrieria El Rincón del Oso ("The Bear's Corner").



As you might expect from its name, this place specializes in birria - more specifically, birria de chivo (stewed goat). The Sunday menu is more limited than what they offer during the week, but fortunately they were serving up the dishes we were after.

We had birria three different ways. First, the most traditional - a bowl of birria. They ask you what bits of the goat you want - we went with surtida (a mix of everything):



The meat was soft and succulent, and the broth was rich with a complex mixture of flavors. It came with a big stack of warm corn tortillas for dipping and rolling your own tacos.

The place is famous for their birria gorditas, so naturally we had to try one:



The masa shell was nicely puffy and crispy from frying. The birria meat inside was good, but a bit subdued. Spooning in a bit of broth from our bowl of birria livened it up considerably.

We also got a birria quesadilla - pretty much the same as the gordita, but cooked on the flattop instead of being fried:



The place had a warm and friendly feel - some tables filled with families on a Sunday outing, another occupied by a police officer downing a massive plate of food. Our waiter was very nice, and even though his rapid speech challenged my rudimentary Spanish we managed to interact without too much trouble.

We will definitely be back.