New & Noteworthy. Each Month, Tulum Eat’s Mag Chooses 3 Different Locations That You Should Check Out

Paco Pacorro, the friendly neighborhood juice bar

By: Cathy Holling |  January 2020

Walking inside “ Paco Pacorro,” you instantly feel like a neighbor dropping by, at this friendly neighborhood juice bar.

‘Farm to Table’, a restaurant situated in the heart of Tulum’s pueblo, with Chef Maurico Jevis at its helm shamelessly offering  a menu without division

Photos by Bernardo Flores

Photos by Bernardo Flores

Jugos Naturales “Paco Pacorro”

Walking inside “ Paco Pacorro,” you instantly feel like a neighbor dropping by, at this friendly neighborhood juice bar. The owner, Facondo Eatzin Canche, welcomes everyone to his place by greeting you in English, Spanish, or Mayan. Facondo opened “Paco Pacorro” to provide a healthy alternative for his neighbors. Utilizing his previous restaurant experience on Tulum beach road, he has created a standout place you will not find yet find on Tripadvisors or Yelp. Inside you find cheerful murals, hand-made tables, and barstools at the juice bar, you can feel the love and attention to every detail in the place.

A large hand-painted board at the entrance tells you all you need to know. Each juice ingredient available to order is listed. You can either mix and match as you please or pay tribute to your favorite fruit or vegetable. Sandia with ice, please! For those looking for a bit more guidance, recommended combinations are listed on the board as well.

To start with, I tried a recommended option; pepino, menta, and limon (cucumber, mint, and lime). Facondo serves the juice in a Mayan gord with plenty of ice. Crisp, clean, and light; it works on beating the heat. In between sips, I could not help but think how refreshing this would be with a spot of vodka, rum or, of course, tequila.

Next, I mixed two of my favorite ingredients; carrots and oranges. The sweetness of the oranges came through and made the blend seem hardy. What the juices had in common was the freshness of the fruits and vegetables. No chemical additives or additional sugars needed. At 26 pesos for a medium juice and 55 for a large, there is no reason not to make this a routine stop in Tulum.

As I sit here with my juice, I watch neighbors visit the to-go or “para llevar” window to chat and order juice for their family, and watch the street traffic slowly go by. Ahhh, tranquillo….

One important point, if ordering juice to-go, you need to bring a container for the juice!

Jugos Naturales “Paco Pacorro” is located on Calle Mercurio PTE, between Palenque and Kulkakan, one block off of 307 behind El Camello Jr. Open Monday to Saturday from 7 am to 3 pm and Saturday from 7 am to 2 pm. Closed Sunday. Cash only.

Lara y Luca, Big City Food in Little Tulum

By: Jonty Rees |  January 2019

Everything at Lara y Luca represents quality and attention to detail. .

The owner, Facondo Eatzin Canche, welcomes everyone to his place by greeting you in English, Spanish, or Mayan.

Photos by Bernardo Flores

Photos by Bernardo Flores

The owner, Facondo Eatzin Canche, welcomes everyone to his place by greeting you in English, Spanish, or Mayan.

Big City Food in Little Tulum

Could Lara y Luca be a sign that Tulum is growing up? Our little magic town has been on the international radar for several years now, but it has held on to the barefoot eco-chic image, with many of the Tulum’s eateries proudly sporting that bohemian beach feel. Sometimes though, it’s good to slip into a cool, airy, well-lit restaurant for an expertly prepared meal. It’s hard to pin down the exact style of cuisine here. Continental? European? International? None of these really capture it, but “excellent” does. It’s the kind of place you might find in London, Paris, or Mexico City - a sleek soothing diner where you could meet a business associate or take a break from shopping luxury boutiques. That cosmopolitan feel reflects the career path of owner and executive chef Roberto Solombrino, who developed his cooking style in London and Spain, before opening the first Luca y Lara along the Riviera Maya coast in Playa del Carmen. This is big-city dining brought to the beach, and it’s a good fit.

For now, the Lara y Luca in Tulum only opens from 10 am to 5 pm, and the focus is on breakfast until 2 pm, with a lunch menu becoming available from 2-5 pm. Once their liquor license is approved, the plan is to expand into a full breakfast, lunch, dinner schedule, and if the breakfasts are a good indicator, that can’t happen soon enough.

Eggs being the cornerstone of a good breakfast, we first sampled the most popular item on the menu, the Eggs and Avocado Brioche. A nice touch was the almost amuse bouche style small pots of natural yogurt with honey and granola that our server brought to our table to help bridge the gap between the order and delivery of our meals. It was tasty and appreciated, and was a good partner to our rich Cappuccino and tangy Jugo Verde. Best part? The small pots of yogurt were free. Lara y Luca’s bread is baked in-house, and the thick slice of crunchy toast provided a sturdy base for chunks of avocado and slices of sun-dried tomatoes, topped with two expertly poached eggs. It would be a great start to any day, but an equally delicious, and slightly more adventurous choice is the Eggs with Asparagus and Cauliflower. Not the first vegetables that come to mind when you think “breakfast,” but the snappy stalks of asparagus and oven-toasted cauliflower were terrific with two eggs sunny side up, on a bed of a rich bechamel sauce. Shredded parmesan added a perfect finish to a new favorite breakfast. I added a side of breakfast potatoes, perfectly seasoned cubes sprinkled with finely chopped chives. I didn’t need them, but I’m glad I ordered them.

Everything at Lara y Luca represents quality and attention to detail. The plates and glassware are sleek and modern, the room is peaceful but busy. Although we were there for breakfast, our server brought the lunch menu for us to peruse, and we will definitely be back to sample it. In addition to a full slate of meat, fish and vegetarian choices on the a la carte menu, there is a daily Prix Fixe menu. The three courses include a choice of starter, main dish, dessert, and a drink, all at a very reasonable price of $160 pesos. Lara y Luca is going to add a great eating option to the Tulum scene.

Lara y Luca Av. Coba Sur in the entrance to Aldea Zama, Tulum, Q.R. 77760

Hours Mon-Sat 10 am to 5 pm, Sunday 10 am to 2 pm

Antorikos. A Little Bit of Sinaloa & Baja all in one Place.

By: Jonty Rees |  January 2019

Enjoy the Baja and Sinaloa styles here in Tulum at Antorikos, a casual restaurant located at Calles Sol Poniente and Alfa Sur

Gorditos de Camerones

Photos by Bernardo Flores

Empanadas de Merlin Ahumado

Photos by Bernardo Flores

The Mexican states of Baja California Sur and Sinaloa eye each other across the Sea of Cortez, arguing over who has the better “Marisquerias”, seafood restaurants serving up the rich bounty from the local waters in North-Western Mexico. Spoiler alert - there’s no winner or loser, they’re both great. Happily, we’re able to enjoy the Baja and Sinaloa styles here in Tulum at Antorikos, a casual restaurant located at Calles Sol Poniente and Alfa Sur. It’s on one of the busier back streets in Tulum Centro, so you’ll see plenty of hustle and bustle from the outside seating, but don’t let that distract you from the excellent seafood on the menu. The inspiration for opening Antorikos came from God, Family and a love of seafood, and it shows in the care and attention to detail on display.

Great Tacos de Camaron are essential on any Baja/Sinaloa style seafood menu, and Antoriko steps up to the plate. You can count on the order of three tacos arriving with plump, fried shrimp in a light breading, with lettuce and a slice of avocado, and a selection of salsas. The habanero salsa was appropriately hot, and the chipotle salsa brought a terrific smoky sweetness that really complemented the delicate shrimp. An interesting twist on the shrimp theme was the order of three Gorditas de Camerones. Perhaps as a nod to the reduced real estate and thicker shell of a gordita vs a taco, the shrimp were smaller but plentiful and were naked, not breaded. The perfectly cooked corn dough gorditas were golden crunchy on the outside, soft and hot on the inside. They were another ideal vehicle for the chipotle salsa - thoughtfully provided in a squeeze bottle, the better to squirt deep inside the corn pocket. I will definitely be going back for more.

A staple of the Sinaloa style is Marlin Ahumada - smoked marlin. The meaty game fish lends itself perfectly to smoking but can be dry, so it is usually served shredded and stewed for a short time with tomatoes, onions, peppers, and spices. At Antoriko, a great way to enjoy this traditional treat is in their deep fried Empanadas - tortillas stuffed with the shredded marlin, folded over and fried. The large, crunchy tostadas proved to be another excellent Marlin Ahumada delivery system, and the more robust flavor of the smoked fish was a good match for the spicy habanero sauce.

Most of the items on the menu at Antoriko - Tacos, Tostadas, Empanadas, Gorditas, and Sopes - come as a choice of Camaron, Marlin, Pulpo (octopus), Jaiba (crab) or Mixto (all of the above), but they also offer an excellent vegetarian burrito, which came grilled and stuffed with rice, beans, peppers, onions and potatoes with a small salad on the side. Prices at Antoriko will fit any pocket, with an order of Tacos at 75 pesos, or an order of gorditas at 60 pesos. Daily lunch specials vary, and my sources tell me that the chilaquiles are a standout - but that will have to wait for our next visit.

Antoriko, Calle Sol Poniente y Calle Alfa Sur

Hours Wed to Monday, 10 am to 10 pm

Quisque molestie aliquet tempus. Nunc blandit condimentum metus quis finibus. Morbi ac arcu interdum, tempus est sit amet, viverra velit. Curabitur arcu erat, varius ut nulla at, porttitor euismod velit. Aenean et quam sit amet sem volutpat tincidunt id eu leo. Vivamus id massa dui.

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • Tumblr Social Icon

Tulum Eats Magazine is published 12 times a year, unless we decide to go on prolonged vacations. You can find the print magazine at select locations throughout the Riviera Maya, and in some East Coast establishments, where we will randomly place, during selective times. The website will be updated monthly, with selected materials that may or may not be the same as the print version. Look for us soon, in other states of Mexico.

  • Facebook
  • Instagram

© 2019 tulumeatsmag.