Claire Corlett

Fish Food, Fish Tanks, and More
Mexican Food in Tulum! – PARADISE CEVICHE and Tacos! | Riviera Maya, Mexico

Mexican Food in Tulum! – PARADISE CEVICHE and Tacos! | Riviera Maya, Mexico

– Pieces of fish, the shrimp in there. The shrimp is half raw. There are tomatoes in here, and cilantro. I’m gonna grab a chip and I
have to begin with the ceviche. (upbeat music) The food is all good here,
but their ceviche is just, it’s on the next level. Good morning, I hope you’re
having an amazing day. It’s Mark Wiens. I am in Tulum, which is in the
Quintana Roo state of Mexico. This is a gorgeous place. It’s the ancient Mayan port city. And today we’re just going
to have a lot of fun. We’re going to walk around Tulum. We’re going to explore Tulum. We’re going to visit some of the sites. We’re going to eat some amazing food. It’s about 8:00 a.m., we
are starting at a place for some legendary breakfast tacos. I can’t wait to try them. Breakfast tacos are the best way to start your day when you’re in Mexico. This place is called Taquería Honorio. They make all of their tortillas
right here immediately, so you’re eating fresh hot tortillas, and then they assemble
everything over here. They have some seating, they actually have some bar counter seating
where you can sit, and they have a bunch of red tables where you can sit as well. (Spanish pop music) – Gracias. (speaking in foreign language) (upbeat music) (bell dinging) – Okay, so they have four main different types of tacos here. We got one of each, I got
one of each on a plate. This one is the relleno negro, which is a common Yucatan Peninsula dish. This one is Cochinita Pibil. This one is asada, carne
asada, with pork, though. And finally, one of their
most well known tacos is lechon al horno, which is,
this is a suckling pig, and you can see that crackling skin. It’s an absolute joy to watch them as they assemble the tacos. They put all the ingredients, they have all the different stewed meats and braised meats, and they just, they’re so incredibly juicy. They put them onto corn tortillas, and then they just quickly
heat them over a hot plate. There’s nothing I’m
happier to see at 8:00 a.m. in the morning than a plate of tacos. You can smell the
habanero chilies, and oh, you can see the seeds in there, too. So I’m gonna definitely
go under some of this, and you can see some
cilantro in there as well. That roast pig. That skin, it’s just irresistible. Add a little bit of this. Give it a squeeze of lime. Oh wow. It’s awesome. You’ve got the crunchy, but
ridiculously crispy skin. The pork is just fall apart tender. That is sort of like a guacamole, maybe with a little bit of chili in it. It’s not very spicy, but it tastes, it’s so fragrant. You can taste that cilantro in there. The onions. I’m gonna try some of the
other, it’s like a green salsa. Oh. Oh that’s the habanero I was looking for. Oh that’s awesome. And that pork, that just
melts in your mouth. It’s so juicy, it’s so tender. That first taco was insane. I gotta add on some of the pico de gallo. There’s some onions and tomatoes
in here, and some cilantro, and maybe a little bit of cabbage as well. I’m gonna need to load that
up with that habanero salsa. Oh that’s awesome. (upbeat music) You can taste the smokiness of that grilled pork in that one. So there’s some beans in that one, too. Okay next up is the relleno negro de pavo, and this is a Yucatan
Peninsula dish as well. It’s a black stew, black
chili stew with turkey. You can taste the, it’s like
a complex flavor in there. You can taste those blackened
chilies a little bit, but it’s still kind of mild. But the turkey is so tender,
it almost tastes like pork. Final taco is the Cochinita Pibil. This is another type of
a stewed or braised pork. I think I’m in love with
this habanero salsa. Excellent as well, and all four of them are totally different. Yeah, this one again is
just fall apart tender pork. (people chattering) I tried all four different kinds, and I’d have to say the
best one was the lechon, that roast pig with the crispy skin. Yeah, that’s a taco you can’t miss when you come here to Tulum. (upbeat music) That was an unbelievable stop. Tacos for breakfast, a huge success. We’re in the car now,
and we’re on our way to the ruins of Tulum,
which is one of the main things to see when you visit Tulum. And you pass through there, some salesmen that try to
sell tours at the front, but then you just keep coming back. They have a parking lot here. We paid 100 pesos for parking, and then we’re gonna walk into the ruins. I think it’s a little bit of a walk. How much did entrance cost, Carlos? We just made it into
the ruins, the complex. But in order to get
here from the car park, you can either choose to buy, we didn’t actually know
what we were doing, and we got the little bus
trolley tickets for 20 pesos, and that drives you into the entrance, or you could walk for it. I think it’s like a
kilometer and a half, or so. It’s not that long. Actually, I would’ve preferred to walk, but we didn’t even know. And then, after that, you get
to the entrance of the park, and we paid 70 pesos for tickets, and now we are walking into the
archeological zone of Tulum. The plant life here is
absolutely gorgeous. It’s a mix of tropical plants. I mean, it’s mostly tropical, but then all of a sudden,
you’ll seen Ming rose, you’ll see like some kind of
dry looking plants like cactus. It’s really lush. It’s really thick as well, the greenery. (laughing) Mika loves it. Whoa, Mika. There’s an iguana right overe there. He just blends right into that rock. (upbeat music) Oh, we walked in the
walls and it just open up. Quickly just to share with you
a little bit about the city, or the ruins of Tulum. This is an ancient walled
city of the Mayans, which was built and which was inhabited between the 13th and the 15th centuries, and it was a port city. It’s right along the Caribbean coast, the beautiful turquoise ocean. And the port served Coba, which is, I think it’s about 50
kilometers or so inland into the Yucatan Peninsula. We’re gonna go to the coastline first to see the castle, and hopefully
get a view of the ocean. And the castle was one
of the most well known of all the structures within
this entire complex. Something that I was just reading is that it used to be brightly painted. So if you can imagine the turquoise coast with the Mayan castle
here, and the entire city, and then brightly painted. It would have been incredible, I mean, it’s incredible to see
now in its ruined condition. But imagine if it was
just brightly painted. It would be, yeah. It’s a majestic site. It’s been cloudy the entire morning, but right as I step up here, the sun came out from out of the clouds, and you can see the water just sparkling. Yeah, it’s an insanely beautiful view. (upbeat music) The steps are a little bit slippery because of all the sand,
and there’s a lot of people, but oh man, those views are just gorgeous. (people chattering) Oh. Freezing cold. Oh yeah, that’s refreshing. Oh, but it’s crystal clear. It is turquoise. You’ve got the Mayan ruins
right above on these rocks. It’s yeah, it’s absolutely picture pretty. (upbeat music) I think the highlight for me is that they’re not only ruins, but they are right next
to the gorgeous ocean. And that’s what really makes it beautiful. From here, we’re just
gonna take a quick drive to Playa Paraiso, which is Paradise Beach, just down the coast from here. And then after that, it’s time for lunch. (upbeat music) We just pulled up to Playa Paraiso. There is some parking
on the street for free, but then you can come inside
and they charge 50 pesos. So we came inside. It’s pretty nice and
relaxed, so laid back here. (upbeat music) One thing you’ll notice here is that the sand is so powdery fine. It feels amazing on your feet, actually. It’s so fine. Well, my hair is starting to
look like the Caribbean coast, wind-swept. But we are so hungry right now. We’re on our way to go eat lunch. And this is gonna be a
really, really good spot. (upbeat music) (car honking) It was about a 20 minute drive from Tulum, but we drove down the highway, and then we got into this
really local neighborhood where there’s villas, and a
little off the beaten path. This is beautiful back here. I think this is the restaurant. I found it just searching
the map on Google Maps, and it looked like a place we have to eat. They’re known for their seafood. It’s just a real laid back
kind of beach restaurant, and it’s called Chamico’s. Oh. (people chattering) Yellow tables out here by the beach. Just, they kind of look like mango, kind of like a mango forest back here, but it’s breezy, it’s cool. You see you’re greeted by
just a pile of coconuts, and hammocks are laying
all randomly all around. I think they mostly
only serve seafood here. Oh, this is great. Okay, I’m extremely hungry. And fried fish, too. Ceviche chamicos. Ceviche chamicos. – Hold on, hold on, I’ll
be chilling back here. – I have to practice my Spanish? – Yeah. – Ceviche chamicos. (speaking in foreign language) – This is the type of
restaurant you can just walk around barefoot, and this
is an ultimate chill spot. (people chattering) (speaking in foreign language) – Yeah, we’re pretty hungry. (upbeat music) It feels good next to the fire. (sizzling) This is the open air,
Caribbean style kitchen. They have a fish, just one type of fish, and he said it’s similar to a red snapper. It’s a local fish. We got our fish. We got a big one. He cut clits into it
then he added some salt, and then straight into this giant cauldron of bubbling oil over fire. That’s a huge amount of oil. (sizzling) (upbeat music) (squeaking) Ah. The food has all arrived. We got a couple of different ceviches, including the ceviche chamico, which is a mix of seafood. It’s mostly fish, shrimp, raw
shrimp, and lobster in there. And it looks, it’s so juicy. You can see the lime juice in there. You can see some cilantro. We also got just a ceviche pescado, which is just fish ceviche. And then we got a giant fried fish, and then we also got a coctel de camaron, which is a shrimp cocktail. I’m gonna grab a chip and I
have to begin with the ceviche. And this is the ceviche chamico. So you can see pieces of
fish, the shrimp in there. The shrimp is half raw. There are tomatoes in here, and cilantro. Oh, and then I think the
whole lobster is like, still within here. So you can de-shell it yourself. There might be some
lobster mixed in as well. Oh, that is gorgeous. There’s a whole peppercorn
in there as well. Oh, that’s how I like it. (crunching) Mm. Oh. It took a few chews for all the flavors to come onto my tongue. You taste the black pepper,
you taste the citrus, the lime in there. Oh, the shrimp is fresh. It’s just saturated with that lime juice. Oh, it’s incredibly refreshing. Oh that’s insanely good. I’m gonna add on some of the salsa, which is, it just looks
like pure chilies in some, maybe in some salt water. Yeah, it doesn’t taste like
the ceviche itself, as spicy, but they do give you a
nice bowl of chilies. Wow. Oh. You immediately taste those chilies. Possibly habanero, but yeah, they’re a little bit spicy, but that just. Not too spicy, but perfectly spicy. That completely complements
the entire thing. Oh. Those shrimp in there, those raw shrimp. They have this amazing, slightly crisp, gooey texture to them. I don’t think it’s been
cooked with the whole ceviche. I think they just added it
to the ceviche at the end. Maybe, it tastes almost like it’s fried. Okay, next up, this is
the coctel de camaron, which is the shrimp cocktail. There’s avocado on top. There’s onion mixed in, and then it’s kind of a tomato-y sauce. It’s a little sweeter than other versions of cocktail that I’ve had. I think with a little bit of lime, it would be awesome. The shrimp tastes really good, and I love that creamy avocado, and those crunchy onions in there as well. It almost has a fruity flavor to it. Like a fruity tomato flavor. It almost tastes like mango in there. Like a pureed mango. Next up to try the fried fish, and this is a pretty good sized fish. They sliced it so it gets
extra deep fried-ness on those filets, and yeah,
that was a little bit of some brown oil, but it looks fantastic. I’m gonna squeeze on a little lime juice. And I just grab a chunk
from the side here. Oh yeah, you can feel how moist that is. Yeah, it’s really, really crispy. Yeah, it’s just fried
with a little bit of salt, maybe a little bit of pepper in there. But I know it will make it amazing. And then also another squeeze of lime. Oh, there’s some onions
on the side here, too, that I wanna eat it with as well. Maybe a few onions on there. Okay, I might need to. I’m gonna pick this up with
a spoon now, to get it all. Yeah, that salsa, it can
make everything better. It’s such a sharp spiciness. I mean, it’s not that incredibly spicy, but it’s really sharp. We ran out of chips, so I’m just gonna use my spoon
to eat some of this ceviche. And this is the last dish that we got. This is just ceviche de pescado, which is just a fish ceviche. There’s tomatoes in here, and onions, and cilantro again.
(upbeat music) This makes the ceviche just perfect. Okay, I love the ceviche
with the mix of everything and the shrimp, but I just love the fish. Just pure fish. The freshness of it. The fish is soft and tender. It’s so juicy because of that lime juice. It’s salty, it’s peppery. And yeah, with that
salsa with those chilies, that makes it perfect. It’s insanely good. (people chattering) The food is all good here. But their ceviche is just,
it’s on the next level. It’s so good. It’s so fresh. It’s so refreshing. The balance of flavor is perfect. Yeah, the food and the setting here is absolutely outstanding. What’s your favorite dish? – My favorite dish, I think it was a tie between that fish, the fried fish was good,
and the ceviche fish, which was good. Good choice, good. (upbeat music) – The ceviche here, it’s just, it’s so good, it’s so well balanced. Perfectly salty and peppery. Just with a little bit
of that chili salsa. Oh it was, I loved it,
absolutely loved it. The setting here, the relaxation, the laid back chillness of this place. This is absolutely great. It’s time for dessert. What a perfect dessert. Come on. We are just gonna relax here
for the rest of the day, hang out, lay in the hammock, and oh, this is, I am loving this. Oh Mika, you got the spoon now. Gonna have some more of the coconut. Look Mika. (speaking in foreign language) Mika is loving it here, too. Mika. Mika, okay Mika, let’s take a nap. Okay Mika, let’s take a nap. (laughing) I know quite a few people
who have visited Tulum, and every single person that
I know that’s been to Tulum absolutely loves it. It’s a place that you
can fall in love with. It’s beautiful, the culture is fantastic, the food is delicious. It’s a wonderful place
to visit in the world. And so, yeah, we were gonna do more, but I think we’re actually just gonna hang out here for the
rest of the afternoon. And oh man, just completely take it easy. This place just completely
relaxed us to the max, to the point where we just
decided to call it a day right here and just hang out here for the rest of the day. And that food, too. My buddy Carlos is in that hammock. I think he fell asleep already. So we are just relaxing,
ultimate relaxing here. But I’m gonna end the video now. This is, oh, this is the
ultimate relaxing place. Yeah, that’s all there is to it. Huge thank you for watching this video. Please remember to give it a
thumbs up if you enjoyed it. And click subscribe. I’m gonna be publishing lots
more food and travel videos. And also click that little bell icon so that you get notified
of all future videos that I publish. Thanks again for watching, and I will see you on the next video. Goodbye from Tulum.

100 comments on “Mexican Food in Tulum! – PARADISE CEVICHE and Tacos! | Riviera Maya, Mexico

  1. Food in Mexico has been unbelievable! From authentic home cooked Oaxacan "mole negro", to the most tacos I've ever eaten in a single day, EVER… If you're not already, click "Subscribe" now and click the "Bell" icon to turn on notifications – tons more insanely delicious Mexican food coming your way!

  2. Isn’t Mark German? What’s he doing mixing his already impure Aryan genes with more dirty less evolved Asian genes? Uncle Adolf would be ashamed!

  3. Mexico doesn't have a taco bell because there's real Taco experts and I'm half Mexican and I LOVE CEVICHE CON CILANTHO
    Mexican food is just too good
    who else likes takis con chile?

  4. Mexican food is the best in the world.. the flavors the salsa.. 🔥🔥🔥💨💨💨👌

  5. You channel the best, you should be on TV. Only thing about this video is that they should use gloves. Touching your food with their hands is a bit off, isn't it? Who knows what they were touching just before…nose? toilet break and not washing hands, because of no soap? etc…. That's why people get sick

  6. All of the food looks so amazing. I would love to try some of the dishes but I can’t eat cilantro 😢

  7. $63 I pay that just for myself in a restaurant, it’s a good price to eat in those local places. Authentic food and fresh

  8. Cuando no conoce al dios ceviche del Perú a cualquier santo se le reza , el paraíso del ceviche está en Perú , ya probarás 😉

  9. Hi, I'm Mexican and I like to see people like you love eating our meals. Thank you for visiting my beautiful country.

  10. hola!! desde USA gracias por el video……… me encanta tu alegría !!! en tus videos….eres mis esprecibo!!! eso me gusta mucho gracias…..saludos kenneth.

  11. Folks ….. sorry to have to break it to you but Tulum archaeological site is "Late Post-Classic" which means it was thrown up in haste and has zero appeal. Better – go South and West to Coba or back to Cancun and go West to Ek Balam – both gorgeous places with tons of Classic Maya grandeur.

  12. 07:40 Mark gasps, "And it just opens up…." Looks like a salvage yard, right? Yes, the seaside site is breathtaking but that's abut it. Green chilies may be "xcat ik," mild and very flavorful.

  13. im from tulum… and you were far to know the best food places… honorio its just payed publicity for tourist… not good at all

  14. are so funny! I don't SMILE AT 8AM IN THE MORNING,, lol! That's why I watch you!, EVERY SINGLE TIME I SEE YOU I COUNT ON A SMILE,, ! I swear, if I could do it.. I would join your team..or beg to be in it!, HOW is your wife and son? Your on a continuous honeymoon… how cool is that.. your family will forever be great full to you opening a world they may never have known!, Your brother and sister and brother in law I saw the other day.. I think it was, maybe California. . ALL LOOK HAPPY and super nice people like yourself.! 😊😀😁😉…Your just the BEST TOUR AND FOOD CREDIT OUT THERE.. HANDS DOWN, MY MOST FAVORITE VIDEOS TO WATCH. PLEASE TAKE CARE OF YOUR FAMILY AND PEOPLE WHO TRAVEL WITH YOU..GOD BLESS YOU AND YOURS,, !!! Keep ☺!!

  15. That last place was just a gem. I had to show my 7 year old son the freshness of the fish and the old fashion way in which everything was cooked. The last 13 minutes of the video were just superb.

  16. Was the fish deep fried in lard? I sometimes shop at a large Mexican grocery store and there are stacks of buckets of Manteca there. I deep fried battered Ipswich clams in the lard and it tasted fantastic!

  17. How can u keep fit my friend you go around the worl and eat and u don’t gain weight lol!! God bless I love your videos

  18. Omg. When he sucks the juice out of that fruit..😂😂😂😂😊😊😊 he's so funny!! I love it!! Min 14:32

  19. Mark has the best fun at his job great vacations and beautiful wife and food time to spend with his son what more could you ask for?😏

  20. Como puedo conseguir tu playera…..????? Tulum es increible. Y por supuesto que la comida es más que asombrosa(tal como la describes) Saludos, Mark.

  21. I would never eat Mexican food never ever last time I ate at Mexico City they gave me rat sandwich and I got so damn sick those fuckers

  22. Omgosh
    Everytime since I watch your video on my Tv you keep poping up making me hungry..
    You sure eat a lot and not fat.
    You must burn food quick.
    Wish I can.
    Anyone I just subscrip and enjoy watching your through the world and exploring other countries foods.
    You are helping rather you believe it or not countries to connect.
    Thanks for videos and your little boy is a Angel .
    My kids are grow up and on their own.
    Your wife is pretty .
    Bless you all and may God always watch over you all.
    Hello from Illinois

  23. wish I was there right now! keep up the great vids love them! you need your own travel show on tv or netflix

  24. El verdadero aji o rocoto q pica esta en la selva del Perú insuperable 350 variedades unicas en el mundo. Y por el limón el ceviche verdadero es rico y se sirven generosos o abudantes en platos grandes no bocadillos.

  25. Después de ver este vídeo nada que ver con los platazos que te empujaste en Perú. Y solo tú lo sabes Mark Wiens. También lo sabe Timour

  26. De lejos se nota que disfruto más de la comida peruana especialmente de, ceviche de peru se esfuerza pero se nota

  27. Mi gran deseo es conoser mexico por su cultura sus playas y su gran gastonomla y tambien sus mujeres bellas saludos desde lima

  28. Existe un sólo CEVICHE y es el que se creó en Perú. A lo largo de los años, varios países latinoamericanos, usan el nombre de CEVICHE, para referirse a platos elaborados con verduras y pescado, pueden usar cualquier palabra para nombrarlos, PERO JAMÁS CEVICHE..

  29. Not gonna lie, that was way to expensive $63 for 4 meals. I know it's fresh and all but they gave you that gringo price. 🤔

  30. The ceviche Is Peruvian origen in Perú no more ,there isn't other, You don't believe please ,Mark

  31. Hello Mark you are an eating machine…I'm glad you love my Mexican food…Next time stop at Guanajuato ok!!!

  32. So wonderful to see Micah💟
    Look at the turquoise Carribean water!
    The sand looks soft & clean as well!
    Micah's having fun in the sand, yes!!!

  33. Pulling up to Playa to eat~~~what happened? The sand looked WHITE 🌊. Mark, u have "ocean" hair!
    I saw the biggest pile of coconuts ever!
    Eating barefoot, comfy🌊. Looks like
    incredible food with enough spices
    Here goes the lobster after that huge
    fried fish deep fried with salt! Yum💓

  34. It could be the paradise of salads. Cebiche is peruvian and the best and original Cebiches are found in Peru. Don't misinform.

  35. hahaha En el Antiguo Perú, la Cultura moche preparaba este plato a base de pescado fresco que se cocinaba con el jugo fermentado de tumbo, una fruta de origen local.49​ Durante el Imperio incaico, el pescado era macerado con chicha. Diferentes crónicas reportan que a lo largo de la costa peruana se consumía el pescado con sal y ají.9​

    Debido a la procedencia marina de su principal ingrediente, algunas hipótesis lo sitúan en la gastronomía de los pueblos indígenas de las costas pacíficas de Sudamérica, en la zona del actual Perú (en las cercanías de Piura). Según fuentes históricas peruanas, el cebiche se habría originado en primer lugar en la cultura Tallán, en el litoral de su actual territorio hace más de dos mil años.9​

    Posteriormente, con la presencia hispánica se añadieron dos ingredientes de la costumbre culinaria mediterránea: la naranja agria y la cebolla.50​ Juan José Vega en su obra indica que las mujeres moriscas que llegaron con Francisco Pizarro reunieron el jugo de naranjas agrias, el ají, el pescado y algas locales derivando en un nuevo plato llamado sibech, que en lengua árabe significa ‘comida ácida’.16​1​

    El investigador Jaime Ariansen indica que en 1820 se menciona este plato en una canción popular titulada «La chicha» donde los soldados independentistas entonaban:

  36. Ola Mark. Muchas gracias 4 sharing the great video ! I wanted to ask you.
    Do you know where i can rent a motorbike ( monthly ) diffcult to find shops on the web.
    Thx. Ron

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