In Akumal, you can enjoy two types of pozole: white and green. White pozole is the kind you can find just about anywhere in Mexico; it’s prepared with chicken or pork, heirloom corn, vegetables and tortilla chips. Green pozole, has pumpkin seed sauce and green tomatoes added. The steaming hot soup is usually served in a clay bowl and is the perfect meal for a rainy afternoon on the coast.

Albondigas soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for more than 50 years. It is our version of comfort food. A simple soup base is made with sautéed onions, garlic, broth, and tomatoes.

The delicious tamales guerrerenses have a special flavor that makes for a unique dining experience. They often consist of black mole with pork, chicken or green beans and squash blossoms wrapped in a banana leaf that gives them a more smooth and solid consistency. You can also enjoy bean tamales covered with green pumpkin seed mole or tamales made from fresh pumpkin.

Akumal is a sea-side town, fresh seafood is something that can easily be enjoyed during your visit. Ceviche is prepared by cooking pieces of fish that were dipped in lemon juice for at least one night before draining the mixture and adding onion, fresh lemon juice, diced avocado, cilantro, olive oil, olives and chili.

Akumal is full of coconut and tamarind trees, and as a result, there are various recipes that have been created using the fruits. Some of the treats that are peddled on the beach and everywhere in between include tamarind pulp mixed with sugar, jamoncillo, a nutty kind of fudge, baked coconut candy and coconut ice cream.

Vuelve a la vida or “return to life” in English, is the perfect hangover cure that locals swear by. It’s essentially a seafood cocktail (think bloody Mary with seafood thrown in) served in a chilled goblet with a side of saltine crackers and sliced avocado. A vuelve a la vida usually contains some combination of shrimp, raw clams and oysters, squid and ceviche doused in tomato juice, ketchup and a spicy salsa.

Akumal is full of coconut and tamarind trees, and as a result, there are various recipes that have been created using the fruits. Some of the treats that are peddled on the beach and everywhere in between include tamarind pulp mixed with sugar, jamoncillo, a nutty kind of fudge, baked coconut candy and coconut ice cream.

Lime soup is a traditional dish from the Mexican state of Yucatan, which is made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips. This dish was originally created by the Mayans and with the passage of time has evolved to take its present form.

Roast pork marinated in achiote and sour orange. Cochinita pibil is the most famous dish originated in Yucatan. … This dish is prepared with pork meat marinated in achiote and wrapped in banana leaves; traditionally it is cooked underground over hot stones, pibil in Mayan means “under the ground”.

The Tzic de Venado is an iconic dish of the cuisine of the State of Yucatan for honoring the traditions of the ancient Maya, who incorporated in their diet wild animal meat

A well-known drink is Damiana liqueur. This is made from the plant with the same name and combines with cane alcohol, sugar, and water. It is usually prepared with indigenous Guaycrua for various ceremonies. This is actually digestive liquor. As a matter of fact, it is also known to be a relaxing aphrodisiac.