Cozumel – More Than Just Trompitos

Yesterday I presented you with our discovery of trompitos. Cozumel – Part 3 – Time For Trompitos But we made oh so much more than trompitos. We had a full menu, including trompitos, frijoles charros, pico de gallo guacamole, sikil p’aak, Mexican squash, and grilled plantanos con crema para los postres, or dessert, as well as the cosolitos para los bebitas. As you can see, we made way more than just trompitos. We made a Mexican feast. Everything was mui delicioso!

The silik p’aak, we had made before at Ix-Kool. Ix-Kool It is a sauce made with roasted, or in this case, boiled tomatoes, ground pepita seeds, garlic, salt, pepper and either jalapenos or habeneros. As with anything, there are always many different variations. All of the recipes and dishes we made were handed down to Tanya from her abuela or her grandmother. So they have been in her family for generations.

For the Mexican squash, we cooked it with oil, garlic, onions, salt, pepper, and then topped it off some Mexican cheese that was similar to Parmigiano cheese once it was cooked to perfection.

The frijoles charros or charred beans are very similar to cowboy beans. We made them with bacon, peppers, tomatoes, garlic, achiote paste and beer. We used pinto beans with their juice.

First we sauteed the bacon, garlic and onions together, then added the peppers and achiote sauce. Once those were softened, we added the beans, brought everything to a boil and let it boil for about 10 minutes, then added the beer and brought it back to a boil again. After it was done, Tanya grated some of the cheese and put it on top.

For the cosilitos, Tanya added 1 shot each of fresh grapefruit juice, orange juice and lime juice, then 2 shots of tequila, a dash of fresca and soda water, and something else, that was her secret ingredient.

These were so cool and refreshing and just perfect for a hot day. And they were very tasty too.

And for dessert, we had grilled plantanos con crema.

From starting at the grocery store until the time we finished eating as much as our tummies would hold, it was about 2-2 1/2 hours. It was a very fun experience with delicious food. And Tanya is a true gem. She was fantastico! I highly recommend cooking with Tanya. It is a great way to immerse yourself into the world of Mexican cooking. I will have to get the information from Larry if you are interested. It was listed as a private Mexican cooking class on Trip Advisor, or something like that.

Que tengas un gran dia y haz que cada dia sea grandioso. ‘Til next time.