When you go to Playa del Carmen, we recommend you to stop at one of these two restaurants where the gastronomic offer honors to Mexican dishes.
There are two Mexican restaurants in Playa del Carmen that can steal one’s heart and strangers. Its authentic flavors and the vocation of its chefs make these two proposals a culinary showcase to share.
In Amate 38, the Valladolid chef Alejandro Loria prepares the traditional Yucatecan cuisine that he inherited from his grandmother, but combined with current techniques. The result is outstanding, because, without being pretentious, Alejandro is taking Yucatecan cuisine to a very refined and elegant level.
Unlike other restaurants of standardized food, chef Loria does know how to throw tortillas in the comal, knows the DNA of Yucatecan errands and takes advantage of being by the sea. Literally, in the morning the fishermen come to look for him to offer him the catch of the day.
Amate 38 has unforgettable dishes for lunch and dinner, such as empanadas de chaya, shrimp in red message, tenderloins in adobo, pumpkin seed ice cream and ball cheese pie. However, this is also a great place to have breakfast, as it is a sister restaurant of Cueva del Chango, famous in Playa del Carmen for its champion breakfasts.
Amate 38 has unforgettable dishes for lunch and dinner, such as chaya empanadas, shrimps in achiote, cochinita pibil, pumpkin seed ice cream and cheese ball pie. However, this is also a great place to have breakfast, as it is a sister restaurant of Cueva del Chango, famous in Playa del Carmen for its champion breakfasts.
In addition to the freshness of the ingredients, there are dishes that tell endearing stories, such as Teko Tekoh jacketed eggs. When Alejandro was a child, he helped his grandmother prepare them. While the egg just out of the corral was cooked inside the handmade tortilla, her grandmother asked Alex to sing Teko Tekoh, a children’s song from the Mayan tradition. When the little boy finished singing it, the eggs were ready. Today, this dish has been complemented sublime with smoked meat and chiltomate sauce.
Calle 38 Norte, entre 5ª avenida y Flamingos
Axiote, Mexican cuisine, is another one of those places that you don’t forget. Since 2014, Chef Xavier Pérez Stone has made very well achieved dishes with the most representative products of each state. The map drawn on the wall says it all, in addition to the list of chefs who have come to cook invited by the chef. To enter here is to take a trip through the contemporary flavors of Mexico.
One of the great merits of this chef is that he works with authentic ingredients, that is, he orders them to be brought from each region and juggles to keep prices accessible. Something that is not seen much in tourist places.
Chef Xavier is already famous for his duck taquitos, so juicy that they want to order two orders in a row. His Ensenada callo de hacha also has his fans, however, what is remarkable and even strange in a Mexican restaurant are his desserts. The lime pie, the mango mousse and the cocoa with nut mousse are a real culinary gem.
Calle 34 Norte, entre la 5ª y la 10ª avenida
T. 984 803 1727