Riviera Maya Foodie News Part III:
I wanted to mention one final foodie find from my recent long weekend in the Riviera Maya. While traveling, we got to enjoy two villas.;the first in Playa del Carmen was Villa Aqua. The second, in Puerto Aventuras (about 15 minutes South of Playa) was Casa del Agua. Casa del Agua is a fantastic home, with the cool blue waters of the Caribbean gently lapping against the white, sandy beach it calls a front yard. Hammocks swing between palm trees and margaritas flow freely… this is truly paradise.
The best part of staying at Casa del Agua are the creations of the head chef, Emilio Talancon. Our final night at the home, Emilio broke out all the stops, creating a fusion of cuisines I could never have even dreamed of (Asian, European and ancient Mayan!!). Our feast began with an appetizer duo; fresh miso soup (so subtle in it’s warmth and hearty, yet light goodness) was paired with a wahoo ceviche, served with avocado, topping a toastado and drizzled in a house made sweet/sour sauce (divine!!).
The entree was a self-proclaimed specialty of his, green curry and rice (go figure!), but the coup de grace was truly dessert. Emilio served us his freshly made strawberry panna cotta. My friend and I were drooling over our portions when he had one last surprise for us. Emilio introduced a Black Sapote to the table, and it was something I had never seen before. Looking surprisingly like a rotting tomato, he explained that it is an indigenous fruit that is best served as a dessert by simply straining it with a bit of sugar and citrus.
Before we knew it Emilio had created a black pudding to mix in with our panna cotta… and it was superyum! I really am having a hard time explaining the smooth, sweet flavor.. but I can tell you that paired with the already heavenly panna cotta, this made for a truly sweet ending to our Mexican trip!
Black Sapote is a species of Persimmon native to eastern Mexico. The Black Sapote is also called the Chocolate pudding fruit and (in Spanish) zapote prieto. The fruit is seasonal and may be difficult to find; by itself has somewhat of a bland flavor, but is delicious in a concoction of its pulp, orange juice and honey.
-bryan
We to stayed at Villa Zacil Na, the house next door.
We also had Emilio Talancon as our head chef. Curse him for adding so many inches to our waist line.
The food was outstanding. It ranged from tortilla soup to grilled mahi mahi. Emilio is very passionate about his cooking and you can tell in the presentation.
He listened to the guests, and would adj the menu to fit their needs.
Truly outstanding. We can never come to Mexico again because he spoiled us…
Mike
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