Bacalar Dining

Written by hfdratch

Bacalar and its resources have been ignored here for some time. Culinary delights are limited. They have increased slightly over the years but the gourmet will be happier elsewhere or renting a place with kitchen facilities. Chetumal offers more Chicken Dinner In Bacalarrestaurants but is also limited in scope and quality — but that is a subject for another time.

  1. In the village of Bacalar I can recommend the Restaurant Orizaba at Avenida 7 (the main street in front of the church) between 24th and 26th, phone 983.834.2069. This is a palapa — thatch-roofed, simple building — restaurant owned by Señora Escobar and run as if part of her kitchen. It is inexpensive (3 course lunch is about 40 pesos with a soft drink or fruit drink — $US3.75), sufficiently clean and very popular with both foreign residents and the local middle-class. The menu is limited to very pleasant breakfasts, Mexican staples like tortas and tacos plus cochinita pibil (a Mayan, long-cooked pork dish), chicken breasts (make sure to order a la plancha or ajillo which are simply grilled or grilled with a red sauce or you will get empanizada — breaded and fried), and a few beef dishes. Ask what is preparado/prepared. These specials are often the best. The photo is of a recent meal with a piece of chicken in a red (chipotle) sauce, a small plate of rice, tortillas and a chicken broth with pasta shells.

  2. La Cosa Nostra is a new restaurant on the side of the park (the town square in front of the fort) owned by an American and his Mexican wife. They are always pleasant. The food can be described as Mexican/Italian/Tex-Mex. It is very clean, friendly and welcoming. There is an inner room protected against the insect hordes by glass. It is air conditioned. There are tables on the street but safety against dirt and crime suggests against eating on the street. I have only eaten there once since I very rarely eat out in Bacalar but it was very pleasant, tasty and moderately-priced.

  3. The Cenote Azul is south about 2 miles from the village. I have not eaten there in years. The chef, Carlos, is excellent but the previous owner died and I do not know his children who are now running it. It has become a popular tourist stop and is often crowded. The water is deep and beautiful. The cenote is a delicate and closed eco-system visited by growing numbers of people and large tours. I do not therefore know its present state of cleanliness especially during the vacation-time crowds.