mstevens
Toadfish. Splendid is implied but not guaranteed.
I've just finished the semi-annual update of my Cozumel restaurant recommendation and review pages, to the extent that they're ever really finished.
This list is not intended to include all, or even most, possibilities. Each listing is a place I can recommend from personal experience, so there's no place I haven't been (usually multiple times) and no place I don't like.
Places are organized by meal rather than location or price. That means that the same restaurant can appear on multiple pages, but entries aren't always identical for different meals.
I don't typically rate "guac" because the best is the simplest and if it's made with care and good ingredients (avocado, lime, salt, salsa, STOP) it's always good. Much the same goes for margaritas - there's a common Cozumel recipe (1:1:1:1 for tequila, Controy, lime juice, and simple syrup) that's hard to mess up. Besides, just about every restaurant on the island is said by someone to have "simply the best guac" or "the absolute best 'ritas".
I don't really know what "to die for" means in objective terms, nor do I think all things are supposed to "melt in your mouth". I do have objective criteria for things I deem good, but for the sake of brevity haven't gone into those in reviews. If anyone wants them for a specific thing, ask. Some are included in my Mexican food terms glossary.
This list is not intended to include all, or even most, possibilities. Each listing is a place I can recommend from personal experience, so there's no place I haven't been (usually multiple times) and no place I don't like.
Places are organized by meal rather than location or price. That means that the same restaurant can appear on multiple pages, but entries aren't always identical for different meals.
I don't typically rate "guac" because the best is the simplest and if it's made with care and good ingredients (avocado, lime, salt, salsa, STOP) it's always good. Much the same goes for margaritas - there's a common Cozumel recipe (1:1:1:1 for tequila, Controy, lime juice, and simple syrup) that's hard to mess up. Besides, just about every restaurant on the island is said by someone to have "simply the best guac" or "the absolute best 'ritas".
I don't really know what "to die for" means in objective terms, nor do I think all things are supposed to "melt in your mouth". I do have objective criteria for things I deem good, but for the sake of brevity haven't gone into those in reviews. If anyone wants them for a specific thing, ask. Some are included in my Mexican food terms glossary.
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