El Fogon

My first review for a restaurant outside the country.  Not to say that I haven't eaten outside Canada before, just that I've never written about it.  I've been fortunate enough to dine in some of the finest restaurants in Madrid, San Francisco, New York, Quebec City and of course, Toronto.  I also have a soft spot in my heart for regional treasures, and El Fogon is one such place.

If you venture off the beaten path of Avenida 5, the main drag of Playa del Carmen, and walk about three blocks towards Avenida 39, along Avenida Constituyentes you will find 'Taqueria El Sabrocito del Fogon; Carnes y Quesos al Carbon y Nuestra Especialidads'.  In this small, open fronted restaurant you will find one of the finest examples of traditional Mexican food.  Help yourself to a table if you can find one available; someone will bring you a menu.  Notice the cook standing behind the eight foot long wood fired grill (parilla al carbon) and flat top (plancha), because he will cook your meal.  At the back of the restaurant is the prep kitchen.  If you are there at the right time, you can see cooks preparing the house specialty, cerdo al pastor (shepherds pork) layers of marinated pork, pinapple and onion, roasted on a spit at such a low temperature it's illegal in the USA (it's also painfully tasty).

Hopefully you speak a little bit of Spanish, because it doesn't seem as though the servers speak English.  Order yourself a Negra Modelo (certainly the best domestic Mexican beer).  If you can't have one, or don't feel like alcohol, order a Liquore de Fruita, a mousse like whipped drink of coconut cream, fruit puree and ice. You will be supplied with a plate of sliced radish and cucumber, as well as salsa verde (hot) and salsa roja (hotter), all of which can be used to garnish your lunch, as well as nopales, tiny pieces of marinated cactus.  The tacos are all excellent; moist tortillitas de masa harina (small tortillas of corn flour), topped with whatever you prefer.  Both the pastor and chorizo (a spicy fresh Mexican sausage) are excellent, and available with melted Queso Oaxaca (the Mexican equivalent of fresh mozzarella).  A large serving of Queso Fundido al Champignones (fondue-like melted cheese with mushrooms) relies on the clean flavor of the Queso Oaxaca and the exemplary wheat tortillas (tortillas de harina de trigo).  Last but not least, get a side of Cebollitas Cambray (grilled baby white onions, with the stems) as they are likely the most simple thing you will ever eat but are defiantly tasty.

Once you are painfully full, request La Cuenta (the bill) and pay in your choice of American Dollars or Mexican Pesos.  Pony up, but don't worry it's surprisingly cheap, and don't forget to tip the grill man!

Snacks for three with tip, copious amounts of beer, water and mango liquore de fruita: $36

El Fogon
Avenida Constituyentes
Playa del Carmen, Quintana Roo
Mexico