Grilled Fresh Fish Fillet

FRITZ TRAVEL JOURNAL DAY 3

EDITOR’S NOTE: Frtiz and his wife, Maria, have been coming to ZAMAS for years.  This year he copied us on his letters to loved ones and he agreed to let us reprint here for the inside scoop from a seasoned Tulum Traveler.  Muchísimas Gracias Fritz!

Hi everybody,

Yesterday turned a little cooler, but still nice for swimming and the sea was very calm, one of the few days in which to break out the snorkel gear for use on the Zamas beach. We did so and wore ourselves right out, what with recovery from the previous evening's festivities still in process.

Our days have started with my schlep to the restaurant for strong coffee to-go, that we enjoy on our deck with tropical fruit and terrific Mexican pastries, scored the previous afternoon in town. 

Pico de Gallo y Salsa HabaneroAfter a little workout and shower, we make it to ¡Que Fresco! (the hotel's restaurant) for breakfast #2. As always, the food is wonderful. Simple, clean flavors derived from impeccably fresh ingredients. As the Italians say, a seafood meal requires that your dinner had breakfast that day. Last night's snapper filet was marvelous and this morning's tomato and avocado omelet was even better, with black beans, perfect little chunks of succulent potatoes, corn tortillas, and the ubiquitous salsa fresca: tomatoes, onions, serrano chiles, and parsley. Spiced with judicious droplets of blazing hot salsa habanera, it made me a very happy boy.

 We're looking forward to toGrilled-Fresh-Fish-Fillet1night's band: Gabriel Palatchi's Latin-jazz group, featuring three of the sidemen from Camilo Nu. The day awaits.

La fiesta continua.

Abrazos,

Fritz