A sandwich with meat, tomatoes and avocado on a black plate.

Traditional Mexican Cuisine Amplified At Aroma Cilantro

By on December 4, 2015

Mexico has become one of the top holiday destinations, attracting tourists with its sun, sand and beautiful beaches. In the last decade, Mexico has been attracting food lovers from all parts of the world and with good reason.

Mexico is known to have a rich culinary history, dating back to the food offerings during the Aztec Empire era. An assortment of staples found in the Aztec diet are still being used today in Mexico’s culinary repertoire. Vegetables like maize (corn), beans, avocados, chili peppers, tomatoes and cacti plants are ever-present in flavorful dishes found in authentic Mexican restaurants.

Aztec food was a rich combination of many foods that we take for granted today. Not only is much of this rich diet still common in Mexico today, its spread around the world.

Synonymous with authentic Mexican dishes, are ingredients that have the capability of transforming meals in a heart beat: avocados, chili peppers and of course salt!

I recently learned that chili peppers and salt played such an integral part of the Mexican gastronomical scene, that inhabitants of central Mexico would avoid these ingredients during religious fasts.

Little surprise that avocados are known to be ‘Mexico’s butter’, as it’s rich, creamy substance can be utilized in a multitude of ways…the possibilities are endless. I have seen avocados be used for appetizers, mains and interestingly enough delicious sweet desserts.

Lovers of Mexican foods enjoy it for its flavorful kick, use of fresh aromatic ingredients and colorful presentation. Mexican cuisine incorporates the cooking of ancient Aztec and Mayan Indians with ingredients and cooking techniques that originated from all over the world to create its unmistakable flavor.

Mexican cuisine is also well-known for its succulent protein options: chicken, beef (in northern areas of Mexico, cattle is king in the kitchen) pork and delicious seafood (the coastal regions rely heavily on their seafood dishes).

With these protein rich ingredients readily accessible to locals, diverse mouth-watering dishes have been created over time and such has led to recipes reflecting the ‘yester year’…all keeping with them the authenticity and culture in which they were from.

Common Mexican Dishes

Chicken: Tacos, enchiladas, burritos and many more dishes use chicken in their meals as their main ingredient. Chicken mole has many variations across Mexico. ‘In the Yucatan Peninsula, chicken is marinated in citrus, banana leaves, herbs and spices, and grilled’. Rice with chicken ‘arroz con pollo’ is a very common in most mexican eateries.

Beef: Tacos, burritos, enchiladas and the rest of the ‘Mexican standards often rely on beef’. Beef is usually shredded rather than ground in most dishes. Short ribs like in many cuisines, comes out as the star meal especially when they are marinated in chili, vinegar, herbs like cilantro and spices, and then gets grilled to perfection.

Pork: Slow roasted pork shoulder cut in cubes are called Carnitas. Slow roasted for hours and then finished in a pot of hot lard, making them crispy on the outside and succulent everywhere else – makes them addictive! Carnitas are commonly used as fillings for tacos, burritos and other dishes. Tamales and mole sauces also use pork, whether it’s used in their sauces or as flavorful fillers.

Seafood: Shrimp, fish tacos, calamari and an array of fish are very prevalent in the Mexican culinary scene. Grilled and fried snapper is very common and rightfully so, as its delicious. Whole fish served ‘Veracruz style’ is also popular. The fish is perfumed with lime, oregano and garlic, shrouded in tomatoes, studded with olives, pickled jalapeno and capers and drizzled with olive oil. Lobster/Langouste is also very popular, but more so in higher end restaurants.

Aroma Cilantro (Playa Del Carmen, Mexico)

In my recent visit to the Riviera-Maya region, I had the pleasure of eating traditional Mexican dishes at the newly opened Aroma Cilantro restaurant, located in Playa Del Carmen. Aroma Cilantro offers its guests fresh, flavorful and diverse dishes. Flavors that many ‘touristy’ restaurants can only try to replicate.

To my delight, I tried many dishes. Everything from tacos of various flavors, several las tortas (Mexican sandwich) and sopes (fried corn tortillas that can be filled with beans, cheese, and meat) to which I repeated with delight!

Several ingredients and flavors were still new to me and I was pleasantly surprised as to how they complimented one another. One of the new discoveries for me was ‘chaya’ which is also known as ‘tree spinach’. I was familiar with chaya juice, but to eat the plant was a different story. Being a hard-core carnivore, I enjoyed the savoury flavor that chaya brought to the sope.

Flavors of sirloin steak, manchego cheese, pablano chili, thick slices of avocados, scampi shrimp with chipotle mayo and crunchy pork rinds with cilantro and jalapeños and of course the addictive flavor of chorizo were making me giddy as I entered my Mexican food nirvana!

(left to right) Tacos: pork rinds, Al Pastor, beef skirt with bacon; Chilanga Torta (skirt steak, manchego cheese, avocados); various Sopes (shrimp scampi, chaya, potatoes and chorizo).

This ever so charming restaurant, rich with vibrant colors and energy is an eatery where you could literally spend hours just sitting back, relaxing and taking it all in…it is after all your vacation.

And how apropos that at the bar, Aroma Cilantro even has a swing set to really let loose. Now that’s what I call a relaxing atmosphere…what more could you ask for? Fresh, authentic Mexican cuisine in the most idyllic area.

Aroma Cilantro and all its food glory is the perfect place to embrace Mexico’s cuisine.

Having travelled to Mexico several times throughout my life, it has become quite apparent that the Mexican people consider food to be one of the most important parts of their culture.

As the famous saying goes: ‘to learn one’s culture, you must first learn how they cook’. Looking at the cuisine and food culture of Mexico, it is obvious that the people who inhabit it are very proud of their culinary background. And time and time again, I can see why!

The perfect marriage - garlic escargots and @moetchandon Ice Imperial Champagne 🍾 🥂😍😍

If you haven't had the pleasure of tasting this incredibly refreshing Champagne, then I'd suggest you do it and do it now!! You'll thank me for it😉😋

What is unique about this Champagne is the fact that it was created to be served over ice, hence its name - Ice Imperial. It is the perfect accompaniment to any dish or simply alone...sheer perfection!!

Here's to more 'occasions' or 'simply because' 😉

Cheers🥂

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"Cook with love always, and people will feel it" - Chef @antonyannick70

It was a pleasure and honour to witness Chef Yannick Anton from @lecordonbleuottawa receive the Chevalier de L'Ordre du Mérite Agricole. 

This award, bestowed by the French Ministry of Agriculture, recognizes his contribution to promoting French culture in Ottawa and across Canada through his work as a chef and culinary instructor. 
🇨🇵 🇨🇦🧑‍🍳

Read about his extraordinary career in my article published in the Fall issue of @luxeottawamagazine 

A lifelong passion for his craft - Congratulations again, Chef!!🏅🤩

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The @brookstreetott hotel is a dreamy setting for couples embarking on their marital journey, especially with their all-in-one location. 🤩🤩

Discover their exclusive curated services in my recently published article featured in the Fall/Winter issue of the @ottawawedding magazine.

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Make your next stay a memorable one with the Brookstreet Hotel! 

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Those who know me know I'm weak for tasty popcorn and @fromfarmtotablecanada
 spoiled me with theirs!! 🍿 😋

Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE 🎢.

It's the perfect blend of sweet and salty - my favourite!! 😍

They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.

This must-have snack for the summer is available until Labour Day. 

Get yours today and enjoy!!🍿🍿
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France's L'Ordre du mérite agricole, the highest civilian honour from the embassy @franceaucanada 😃

This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa. 

Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!👏👏
A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.👨‍🍳👩🏼‍🍳😍

And it wouldn't be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo 🎓🎓

Bravo Chef!!😊
Muy Caliente!!🔥🔥🌞🌞

With the insanely hot weather, nothing is more refreshing than this tasty Brazilian lemonade with some @bacardi Gold
Rum for the win!!🤩😋

And let me tell you, a pitcher was made...as it's THAT delicious!!

At this rate, I will finally start to enjoy the summer heat...providing I have my 'special' lemonade!😉

Cheers!

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