|Hotel El Meson del Marques, Valladolid, Mexico|
|Sea and Stones restaurant, Cancun|
En route to our next stop, Chichen Itza, we stopped for lunch in Valledolid, a traditional Spanish colonial city, eating at the Hotel el Meson del Marques at tables around an open courtyard. I ordered chichinitas pibil, a typical Mayan pork dish cooked underground in a banana leaf–juicy and tender, something like Cuban pulled pork. We also ordered avocado soup and a sample of small tacos Maya style for the table as an appetizer. Altogether, we had way too much food!
The rest of the week we were in a house on the beach near Akumal, where a home cooked meal was provided for us each evening. The first day, after a morning swim, we went to the Turtle Bakery, a breakfast/lunch café in the center of this small beach community. It is also an ice cream shop. Afterward we walked around the tiny center of Akumal, and visited the ecology center to learn about sea turtles.
|El Camello restaurant, Tulum|